Chicken Egg Rolls
My sister Liz shared this recipe with me. I love egg rolls, and love that they're homemade!
4 T soy sauce, divided
3 cloves minced garlic, divided
4 chopped green onions, divided
4 T oil, divided
1 lb. boneless, skinless chicken breasts, cut into strips
3/4 head green cabbage, shredded thin
3 carrots, peeled and shredded
2 C. fresh bean sprouts
24-30 egg roll wrappers
1 T cornstarch, mixed with 3 T water
Canola oil for frying
Directions:
Combine 3 T soy sauce and 1 clove garlic, half of the green onions, and 1 T oil in a Ziploc bag; shake well to combine. Place the chicken strips in the bag, press out excess air and seal. Refrigerate and marinate for at least 30 minutes, or up to 3 hours.
Heat 2 T oil in a wok or large skillet over high heat. When the oil is very hot, add the chicken to the pan and cook, until chicken is cooked through and lightly brown. Transfer to a plate and set aside.
Add the remaining T of oil to the pan. Add the shredded cabbage and carrots and the remaining T of soy sauce. Toss in the bean sprout, remaining garlic and green onions and cook for 1 more minute. Remove from heat.
Dice the chicken and add to the vegetables. Place the mixture in a colander in the sink. Press down firmly to remove as much excess liquid as possible. Let the filling cool for 30 minutes before filling the wrappers.
To finish, heat about 3 inches of oil to 375 degrees F. While the oil is heating, assemble the rolls. Lay an egg roll wrapper out. Add a T or 2 of the filling to the center of the wrapper. Fold the corner closest to you over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Secure the edge by brushing with the corn starch mixture. Repeat with the remaining wrappers and filling.
Fry several egg rolls at a time, without overcrowding, about 4-5 minutes or until golden brown. Transfer to a paper towel to drain excess oil. Serve warm with soy sauce or sweet and sour.
4 T soy sauce, divided
3 cloves minced garlic, divided
4 chopped green onions, divided
4 T oil, divided
1 lb. boneless, skinless chicken breasts, cut into strips
3/4 head green cabbage, shredded thin
3 carrots, peeled and shredded
2 C. fresh bean sprouts
24-30 egg roll wrappers
1 T cornstarch, mixed with 3 T water
Canola oil for frying
Directions:
Combine 3 T soy sauce and 1 clove garlic, half of the green onions, and 1 T oil in a Ziploc bag; shake well to combine. Place the chicken strips in the bag, press out excess air and seal. Refrigerate and marinate for at least 30 minutes, or up to 3 hours.
Heat 2 T oil in a wok or large skillet over high heat. When the oil is very hot, add the chicken to the pan and cook, until chicken is cooked through and lightly brown. Transfer to a plate and set aside.
Add the remaining T of oil to the pan. Add the shredded cabbage and carrots and the remaining T of soy sauce. Toss in the bean sprout, remaining garlic and green onions and cook for 1 more minute. Remove from heat.
Dice the chicken and add to the vegetables. Place the mixture in a colander in the sink. Press down firmly to remove as much excess liquid as possible. Let the filling cool for 30 minutes before filling the wrappers.
To finish, heat about 3 inches of oil to 375 degrees F. While the oil is heating, assemble the rolls. Lay an egg roll wrapper out. Add a T or 2 of the filling to the center of the wrapper. Fold the corner closest to you over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Secure the edge by brushing with the corn starch mixture. Repeat with the remaining wrappers and filling.
Fry several egg rolls at a time, without overcrowding, about 4-5 minutes or until golden brown. Transfer to a paper towel to drain excess oil. Serve warm with soy sauce or sweet and sour.
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