Ingredients
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1/2
-
1
-
1
-
3
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
12
-
-
-
-
-
Directions
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., Maded these for dinner last night and they were great! Since DH doesn’t do chicken I opted for the veggie version. I also added fresh ginger, napa cabbage and water chestnuts to them. Instead of frying I baked for 15-20 minutes at 350. To keep them sealed up used a wash of corn starch and water on the edges. Made for ZINGO. Thanks for sharing!, These egg rolls are GREAT, or at least they were! Made these up as a lunch item, & another time I want to make them for part of my finger food counter for one of the groups I host each month ~ They’d be a big hit, I know, especially with a sweet-&-sour dip! Thanks for posting the recipe! [Made & reviewed in the Family Picks portion of Zaar World Tour 4]
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Steps
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1
Done
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Heat Wok or Large Skillet and Add 2 Tbsp of Veggie Oil. Once Hot, Add Onion and Garlic. |
|
2
Done
|
Slice Chicken Thinly and Add to Skillet. Stir Mixture Constantly Until Browned. (try not to Burn the Onion/Garlic). |
|
3
Done
|
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.). |
|
4
Done
|
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. |
|
5
Done
|
Chill in the Fridge For 15 Minutes Before Cooking. |
|
6
Done
|
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! |
