...celebrating flavorful food
egg roll [eg-rohl]
noun, Chinese-American Cookery.
1. a cylindrical casing of egg dough filled with a minced mixture of meat or shrimp, bamboo shoots, onions, etc., and fried in deep fat.
by Susan Andrews
(My inspiration: Lil' Luna)
1 pack egg roll wrappers, 15 ct
1-2 cups cooked chicken, finely chopped (easy baked chicken breasts recipe here)
2 bags cole slaw mix
a sprinkle of ginger
drizzle of soy sauce
drizzle of sesame oil
2 tsp sambal olek or more if you like it really spicy!
salt to taste
pepper to taste
water for egg roll wrappers
oil for frying
Place your cooked chicken in a food processor. Process until fine. Place chicken in medium size bowl.
Heat skillet over medium heat. Add 1 bag of coleslaw mix, a drizzle of soy sauce, drizzle of sesame oil, 1 tsp of Sambal Olek, a sprinkle of ginger, salt & pepper to taste. Let it cook for a few minutes until semi soft. You may need to add a bit of water to help it along. Now taste it and see if you need to add more seasonings.
When cooked down add it the bowl with your chicken.
Repeat this process with the remaining bag of cole slaw.
To assemble your egg rolls place your wrappers on a cookie sheet or cutting board in a diamond shape. Get a small bowl of water and brush the edges with water or just use your finger and apply it.
Add 1/3 cup of chicken mixture to the middle of the wrapper.
Fold the bottom point up,
then the right point in,
the left point in
& roll up. Use your fingers to move and shape the filling.
Set finished egg roll aside and repeat with remaining wrappers. I had just enough filling to use all the wrappers.
In a large skillet heat your oil over medium heat. The first time I made these I had the oil too hot. They browned really fast. So this time turned it down. It was much better. You will want enough oil to cover half of your egg roll. About an inch.
Start with one egg roll. Place it in the oil. This will help you see if your oil is too hot. If it browns too fast then turn it down a bit. Fry on one side until brown,
flip & fry the other side until brown.
Set aside on paper towels.
Now you can add four or five egg rolls at once and repeat the steps. Do this until all the egg rolls are finished.
Serve with your favorite dipping sauce. We like Thai Chili Sauce.
These are wonderfully crisp- tender and full of flavor. Not to mention super easy!
Reheat in 350 oven for 20 minutes.
Note: if you like meaty egg rolls then increase the chicken and only use one bag of coleslaw. If you are vegetarian then omit the chicken and maybe add another bag of coleslaw.