Fresh hot crispy chicken and vegetable stuffed egg roll dipped in a tastebud pleasing sweet and sour sauce will light up your senses with pleasure. When a tight little package like this explodes like dynamite with flavor you will struggle to not over indulge. The family members will race to grab their fair share and these may not last long once you put them up for consumption. Steaming bites of these tender and juicy egg rolls will be worth the time it takes to prepare these delicious finger foods. Enjoy them separately or cut them up and eat over noodles or a nice bowl of your favorite rice. Make extra and store them in the freezer for a quick and easy reheat delicious snack on a day when you don’t have all the time in the world to prepare your next meal. Simply wrap in aluminum foil and bake until you smell the aroma of heated egg rolls. Carefully open the foil and turn them over. Turn off the oven and let them breath a bit. And you will have yourself a reheated delicious chicken stuffed egg roll.
Be sure to watch the video, follow the instructions below and take your time to do these right. This technique requires patience and application of technique. It is worth the time practicing your roll and be sure to be careful when frying them. Hope you enjoy this video and find the information useful. Please like and share anything you find to your liking as you browse my catalog of growing recipes. Thanks for visiting eatfoodlicious and be sure to tell a friend.
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Dip with your favorite dip.
Ingredients
Chopped vegetables and chicken.
Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.
Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.
Add the shredded carrots, onions and cook for 1-2 minutes.
Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.
Add chopped green onions and mix. Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).
Defrost the egg roll wrapper.
Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Watch the video for guidance how to roll it properly.
Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper.
You should have about 15-16 rolls.
Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch.
Tasty egg rolls
Serve with sweet chili sauce, sweet & sour sauce or soy sauce.
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Chicken Egg Rolls
Ingredients
- 1 lb chicken breast or ground chicken
- 4 cups cabbage shredded
- 1 large carrot shredded
- 2 green onion chopped
- 3 garlic cloves minced
- ½ onion thinly sliced
- 2 tbsp oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp salt
Instructions
- Clean and pat the chicken breast dry. Slice the chicken into small diced/cubes size.
- Heat the wok/pan to medium-high and add 2 tbsp oil.
- Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.
- Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.
- Add the shredded carrots, onions and cook for 1-2 minutes.
- Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.
- Add chopped green onions and mix.
- Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).
- Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature. Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
- Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper. Watch the video for guidance on how to roll properly.
- Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch.
Serve with sweet chili sauce, sweet & sour sauce or soy sauce.
Video
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