Chicken Egg Rolls
I have a cookbook of 500+ chicken recipes. I've been looking for a recipe to pair with various asian dishes that I cook. I think this would be perfect. You can use chicken, beef, turkey, veggies... whatever you have on hand really. You can serve these with light soy sauce or sweet & sour sauce. Cooking time does not include chill time.
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READY IN: 40mins
SERVES: 8-10
YIELD: 12 egg rolls
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup vegetable oil
- 1
- 1
- 3
- 1⁄4
- 1⁄4
- 1⁄4
- 1⁄4cup bean sprouts
- 1tablespoon sesame oil
- 12egg roll wraps
- 1egg white (lightly beaten)
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DIRECTIONS
- Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic.
- Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic).
- Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.).
- Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white.
- Chill in the fridge for 15 minutes before cooking.
- You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!
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