Chicken Egg Rolls

This isn’t the first time I’ve made egg rolls – but this is the first time I really liked how they came out – they taste just like the ones we get from the local Chinese food place.

After making these, I popped most of them onto a lined baking sheet and put them in the freezer for about an hour and then transferred them to freezer bags. They can be re-warmed by baking them at 425F degrees for 10-12 minutes. Freezing them makes them a great, quick side dish for nights when we make our own stir-frys at home.

Chicken Egg Rolls
(adapted from Annie’s Eats)
Makes 12-14

For the filling:
2 T. soy sauce
2 cloves minced garlic
2 chopped green onions
1 T. vegetable oil
8 oz. cooked, shredded chicken
1/2 head green cabbage, shredded thin
3 carrots, peeled and shredded
1 c. fresh bean sprouts

To finish:
12-14 egg roll wrappers
1 T. cornstarch mixed with 3 T. water
Canola or peanut oil, for frying

In a wok,heat tablespoon of oil until hot.  Add the shredded cabbage, carrots, shredded chicken and soy sauce.  Stir to toss.  Cook over high heat for about 2 minutes.  Toss in the bean sprouts, garlic and green onions and cook for 1 minute more.  Remove from the heat.

Place the mixture in a colander or mesh strainer in the sink or a large bowl.  Press down firmly on the filling mixture to remove as much excess liquid as possible.  Let the filling cool for 30 minutes before filling the wrappers.

Preheat a deep fryer.  Lay an egg roll wrapper out on a work surface with one corner pointing toward you.  Add a tablespoon or two of the filling to the center of the wrapper.  Fold the corner closest to you up over the filling.  Roll slightly away from you, fold the two corners pointing to the sides inward, and continue rolling the wrapper tightly away from you.  Dip a finger in the cornstarch mixture and lightly brush inside the top corner of the wrapper to help adhere, and finish rolling.  Repeat with the remaining wrappers and filling.

Fry several egg rolls at a time in the hot oil, without overcrowding, about 4-5 minutes or until golden brown.  Transfer to a large pot or dish lined with paper towels and place the finished egg rolls vertically to help drain excess grease.  Repeat with the remaining rolls.  Serve warm.

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