Making Egg Rolls
I'll say it again - "Nothing is better than homemade" - that even includes egg rolls. For years I would crave an egg roll and buy it either in a Chinese restaurant or in the freezer section of the grocery store - after eating I would always say to myself: "It needs more ginger" or "that would taste better with chicken".....etc. Until one day I decided to create my own Chicken egg rolls.
My recipe makes a large amount (about 40 to 45 egg rolls). After frying I will freeze them in packages of 5 egg rolls. Then, whenever I get that egg roll craving - I simply warm up a frozen egg roll in a 400 degree oven for about 35 minutes (flipping half way through) - delicious!
|Prepared (chopped and peeled) ingredients needed for making egg rolls|
2 cups cooked chopped chicken Printable Recipe
2 cups shredded carrots (peeled first of course)
8 cups shredded Napa Cabbage
8 cups regular green Cabbage (shredded also)
3 cups (peeled and chopped) Vidalia onions
1 cup chopped celery
1 1/2 tablespoons ginger/garlic paste
ground chili pepper (to taste - I use about 2 teaspoons - spicy is good)(a red chili powder from India is what I use)
Soy sauce (to taste - about 1/2 cup to 3/4 cup)
1 tablespoon teriyaki sauce
2 (plus) tablespoons olive oil
8 cups mung bean sprouts (rinsed and drained)
canola oil for frying
2 packages of egg roll wraps (found in the produce section of most large grocery stores)
Step1: Prepare the ingredients as listed above
Step2: In a large frying pan or a large wok - Saute the onions, celery and ginger/garlic paste in the olive oil for about 5 minutes.
Step3: Add both types of cabbage, the shredded carrots, chili pepper, soy sauce and teriyaki sauce and continue sauteing for another 7 minutes (gently and slowly stirring or flipping all the time).
Step4: Now add the sprouts and cooked chopped chicken for only a couple more minutes (gently stirring again) - (see picture above) everything should be "al dente" cooked by now.
Step5: Allow the egg roll filling to cool to room temperature.
Step6: Now it is time to wrap each egg roll: Place 1 wrap on a plate with one point facing towards you (see top left picture) and place 1/4 to 1/3 cup of egg roll filling on the bottom portion of the wrap.
Step7: Fold up the bottom point of the wrap (see top right picture)
Step8: Fold in both the right and left sides and now it should resemble an envelope (see picture directly above)
Step9: Lightly moisten the remaining open tip of the wrap and gently fold down (the filled egg rolls should look like the picture below).
IMPORTANT: You should try to wrap the egg rolls tightly - However - too tightly will result in ripping and tearing the wrap - a happy medium is the best.
Step10: Deep fry each egg roll for a couple minutes on each side or until desired golden brown color is achieved (see picture above)
NOTE: I used a "deep fryer" - however you may also use a frying pan directly on the stovetop -
ALWAYS BE CAREFUL WHEN FRYING ANYTHING!
ENJOY some fresh out of the fryer and freeze any remaining egg rolls!
NOTE: Allow the egg rolls to completely cool before freezing.