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Chicken Egg Rolls

August 25, 2011

Chicken Egg Rolls

Chicken Egg Rolls

It used to be that every time we went out to eat at a Chinese place the first thing I would order was egg rolls.  I love them.  I am sort of surprised to say that I it was my first time making egg rolls.  The egg roll wrappers make the entire adventure so smooth I wondered why I was never interested in rolling egg rolls earlier in my life.  Egg rolls are sort of like perogies in that they should be made in large batches and then whatever is not consumed for dinner should be stored in the freezer for future use.  Egg rolls are not something that you can eat a large amount of in one sitting.  They make excellent appetizers and occasional snacks.
When making egg rolls it is important to cool your filling before filling the egg roll wrappers, this will ensure that the egg rolls will not go soggy.  Another important step that you absolutely should not skip is the draining of the filling, allow it to sit for at least 30 minutes in a colander.  Last but certainly not least be sure to use fresh oil for frying, I prefer peanut oil as it withstands high heat without burning and adds a nice flavor to the egg rolls.  Following these steps will ensure that you have some of the best egg rolls of your life!

Ingredients and Directions for Chicken Egg Rolls

Ingredients and Directions for Chicken Egg Rolls

1.  Ingredients:

For the filling:

4 tablespoons soy sauce, divided
3 cloves minced garlic, divided
4 chopped green onions, divided
4 tablespoons vegetable oil, divided
1 lb. ground chicken
1/2 head green cabbage, thinly shredded
3 carrots, peeled and shredded
2 cups fresh bean sprouts

24-30 egg roll wrappers
1 tablespoon cornstarch mixed with 3 tablespoon water
Peanut oil, for frying

To Prepare the Egg Rolls

2.  For the filling, combine 3 tablespoons of the soy sauce, 1 clove of minced garlic, half of the green onions, and 1 tablespoon of the oil in a resealable bag; shake well to combine.  Place the chicken in the bag, press out the excess air, and seal.  Refrigerate and allow to marinate at least 30 minutes or up to 3 hours.

Heat 2 tablespoons of the oil in a wok or large skillet over high heat.  When the oil is very hot, add the chicken to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned.  Remove to a plate and set aside.

Add the remaining tablespoon of oil to the pan.  Add the shredded cabbage and carrots, and the remaining tablespoon of soy sauce.  Stir to toss the vegetables.  Cook over high heat for about 2 minutes.  Toss in the bean sprouts, remaining garlic and green onions and cook for 1 minute more.  Remove from the heat.

Add the chicken to the vegetable mixture and stir to combine thoroughly.  Place the mixture in a colander or mesh strainer in the sink or a large bowl.  Press down firmly on the filling mixture to remove as much excess liquid as possible.  Let the filling cool for 30 minutes before filling the wrappers.

3.  To finish the egg rolls, heat about 3 inches of oil in a Dutch oven to 375˚ F.  While the oil is heating, assemble the rolls.  Lay an egg roll wrapper out on a work surface with one corner pointing toward you.  Add a tablespoon or two of the filling to the center of the wrapper.  Fold the corner closest to you up over the filling.  Roll slightly away from you, fold the two corners pointing to the sides inward, and continue rolling the wrapper tightly away from you.  Dip a finger in the cornstarch mixture and lightly brush inside the top corner of the wrapper to help adhere, and finish rolling.  Repeat with the remaining wrappers and filling.

Fry several egg rolls at a time in the hot oil, without overcrowding, about 4-5 minutes or until golden brown.  Transfer to a large pot or dish lined with paper towels and place the finished egg rolls vertically to help drain excess grease.  Repeat with the remaining rolls.  Serve warm.

Makes 24-30 Egg Rolls

From Annie’s Eats

For the Plum Sauce

  1 (16 ounce) jar plum jam
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon dried minced onion
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon ground ginger

To Prepare the Plum Sauce

In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Chicken Egg Rolls
Chicken Egg Rolls

Egg rolls are something everyone will enjoy, they are quite simple to make.  Adding the homemade plum sauce only adds to their appeal.

From our kitchen to yours,
Sydney Jones

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2 Comments leave one →
  1. August 25, 2011 8:11 am

    I have never made regular egg rolls because I thought there was just a ton of required ingredients. This post, however, tells me I was quite wrong! Awesome pictures and tasty recipe-thanks for sharing.

  2. March 31, 2012 5:08 pm

    We love egg rolls…

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