Chicken Egg Rolls
Chicken Egg Rolls
Egg rolls have been around for hundred of years as part of southern Chinese cuisine, but are really only eaten during Chinese New Year and Spring Festivals. You won’t really find them on any menu unless at a dim sum restaurant. They aren’t part of a households daily diet. They’re not even called egg rolls. In China, they’re known just as spring rolls. Egg rolls are really more popular in Chinese American cuisine, since they come with pretty much every menu item. With that being said, they’re fairly easy to make. There are a couple important tips and techniques for making egg rolls. Make sure that the filling is complete cooled before rolling. If it is warm, it will create condensation in the wrapper, making the egg roll soggy before you even fry it. Make sure your oil is hot enough and don’t overcrowd the pan when frying. This will also create soggy egg rolls. Drain the grease on a rack instead of paper towels. This will keep your egg rolls crispy instead of soggy. If you haven’t yet caught on, the ultimate goal here is crispiness instead of sogginess. Soggy egg rolls bad. It is best to fry up the whole batch of egg rolls and then freeze down what you don’t plan on eating. The egg rolls will need to be reheated in the oven from frozen. If you freeze down raw uncooked egg rolls, you introduce moisture to them. When you go to fry them, you get – soggy egg rolls. Soggy egg rolls are the enemy.
Ingredients
Filling
- 2 tbsp vegetable oil
- 2 cups cabbage shredded
- 1 cup carrots julienned
- 1 cup bean sprouts
- 3 tbsp light soy sauce
- 1 tbsp honey
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1 lb ground chicken
- 1 tbsp hoisin sauce
- 1/4 tsp black pepper
- 3 green onions finely chopped
Egg Roll
- 25 egg roll wrappers
- vegetable oil for frying
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the cabbage and carrots for 2 minutes.
- Add in the bean sprouts. Sauté for 1 minute.
- Add in the soy sauce and honey. Cook for 1 more minute. Transfer to a bowl to cool.
- Sauté the garlic and ginger in the same pan for 30 seconds.
- Add in the ground chicken.
- Brown for 6-7 minutes, making sure to break up large clumps into fine crumbles. Add in the hoisin sauce and pepper. Cook for 1 minute. Let cool.
- Stir in the cabbage mix and finely chopped green onions.
Egg Roll Assembly
- Place a couple of heaping tbsp of the filling across the bottom center of an egg roll wrapper like so.
- Fold up the bottom over the filling.
- Fold in both corners. Rub a little bit of water on the top point of the wrapper.
- Roll it up. Don’t spark it.
- You should yield 20-25 egg rolls.
Frying
- Heat up 2” of cooking oil in a pot or sauté pan over medium high heat. Place some of the egg rolls into the oil, making sure not to overcrowd. Fry for 3-4 minutes a side.
- Drain the grease on a rack.
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