ChineseInternational

Chicken Egg Rolls

Vote for this contest contender!

Egg rolls are so yummy with any kind of veggies and meat that your taste buds desire. These are chicken egg rolls with their own dipping sauce. They're pretty quick once you get the insides prepped. They can be served for a nice lunch, snacks, dinner or for tv sport get togethers. When I've served them to many as part of a pot luck, everyone grabs these up right away! Everybody loves finger foods.
Ad

We like them for dinner too many times a year, as they're packed with all the nutritious yummies, and they taste so so good. Plus no fork and knife are needed, these are an "all hands on" meal.

Prep Time: 1 hr

Cook Time: 30 min

Total Time: 1.30

Yield: 10 egg rolls

Ingredients:

Steps:

  1. We're going to first get the vegetables prepped and ready to stir fry. Set aside in separate bowls. Grate your carrots.
  2. Slice your celery stalks.
  3. Shred your cabbage.
  4. Slice green onions.
  5. Slice or dice the water chestnuts and mince garlic.
  6. Heat your skillet with a 1/2-1 tsp of oil to quickly stir fry your shredded carrots and cabbage. Just 2-5 minutes is all you will quick fry this, as the veggies are to still have a bit of a crunch, but we just don't want them raw.
    Remove from skillet and put that in large bowl.
  7. Then quickly stir fry your green onions for a minute or two. Then put those into the large bowl with your cabbage and carrots.
  8. Quicky stir fry your celery now in the same skillet and put those into the same large bowl.
  9. Then quickly stir fry your water chestnuts for 2-3 minutes, and add that too into the large bowl.
  10. Now we're going to "quick fry" garlic, either pre-minced, or fresh in the same skillet we stir fried all the other veggies in. Just for a min, or until aromatic.
  11. Cut up your bean sprouts (fresh or canned). They're very long pieces which is why we'll chop them up a bit, but not too much, we're only making the length of them a bit shorter. No need to stir fry them, just put them also in the large bowl too.
  12. And lastly for the ingredients of inside the egg rolls, is the chicken. Cut or shred your *pre* cooked chicken, and place that into the large bowl too.
  13. Now everything you chopped and sliced or diced, should be in your large bowl. Stir to combine, then add all your spices, soy sauce, and cornstarch and stir. Set aside.
  14. Now make an egg wash. We're going to use this as the "glue" for the egg roll to keep it from coming unwrapped when it's cooking in the hot oil.
  15. Take an egg roll wrapper, and place about 2-3 heaping Tbsp. of your mix in the middle.

    Fold the one side of your wrapper over, then fold over both of the other sides, using your fingers dipped into the egg wash to keep it "glued". Last, just roll the egg roll over, again using the egg wash to keep it together.
  16. Now heat your oil to a good medium heat in a pot. Make sure there's enough oil to be able to cover the egg rolls when they're placed in it. About 2" of oil should be enough in your pot, depending on the size of the pan also.
  17. Ad

  18. Dipping Sauce: While the pot of oil is heating, we're going to make a very simple mustard dipping sauce. You can use any dipping sauce, but the flavors in this go really well with the egg rolls, and it takes only a minute to prepare. Mix mayonnaise, mustard, and soy sauce. Stir, and that's it. If you want it more mustardy, just add a touch more mustard.
  19. When your oil is hot, add a few egg rolls. Don't want to over crowd them, (I've only got a couple of egg rolls in at one time, and this is a good sized pot). Turn with tongs to get all sides crispy bubbly golden. Place on a rack to drain, with a paper towel underneath the rack. The light crispy outside will get soggy if you put the egg rolls directly on a paper towel, so we don't want that. The crispy is so wonderful on the outside, as well as the semi crisp veggies inside.
  20. Dip your egg rolls in your separate dipping sauce bowl, and enjoy! :)
Ad

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

August 15, 20180 found this helpful

Are we ready yet? Can I make these now?! :)

Reply Was this helpful? Yes
August 15, 20180 found this helpful

It's ready! Sorry, I was gone on a short vacation and the fix didn't get taken care of until I got back. Can't wait to hear how they turn out.

Reply Was this helpful? Yes
August 15, 20180 found this helpful

Hi ladies :)

Attosa, it's almost there - and I sure hope you can make these sometime, they're great with chicken 'or' ground pork too. I think you'll enjoy them a lot. :)

Jess, thank you so much for removing that last sentence, as it was in the wrong place.
The only thing that's missing now, (and I'm sorry for the extra work) is the *1-1.5 tsp of Corn Starch to the ingredients.

Ad

And then step # 13 is where that corn starch is added with the rest, like the soy sauce etc.

Thank you so much for your help:)

Reply Was this helpful? Yes
August 16, 20180 found this helpful

Ok, should be fixed now. :)

Reply Was this helpful? Yes
August 16, 20180 found this helpful

Jess, thank you!

Yes, it's perfect now, thank you so much. :)

Reply Was this helpful? Yes

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
Categories
Food and Recipes Recipes International ChineseAugust 10, 2018
Guides
More
📓
Back to School Ideas!
😎
Summer Ideas!
🌻
Gardening
🐛
Pest Control
Facebook
Pinterest
YouTube
Instagram
Contests!
Newsletters
Ask a Question
Share a Post
Categories
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2018 by Cumuli, Inc. All Rights Reserved.

Published by ThriftyFun.

Generated 2018/08/16 12:37:53 in 2 secs. ⛅️️ ⚡️
Loading Something Awesome!