Thursday, January 30, 2014

Chicken Egg Rolls

For the filling:
2 Tbsp soy sauce
2 cloves minced garlic
2 chopped green onions
1 Tbsp vegetable oil
1 pound chicken
1 small head cabbage, shredded thin
3 carrots, peeled and shredded
2 cups fresh bean sprouts

To finish:
40 egg roll wrappers
1 Tbsp corn starch mixed with 3 tbsp water

To make the filling:  Use whatever cut of chicken you like.  I have used boneless, skinless chicken breasts in the past.  This time I used a mixture of white and dark meat cooked on the bone.  Cook the chicken as you prefer.  You can marinate in some soy sauce and garlic and then saute.  I slowly cooked mine in the crock pot with some salt, pepper, and celery and covered in water (I used the resulting chicken stock in another recipe then).  Take cooked chicken off the bone (if needed), and dice into small pieces.  Set aside.

Add the vegetable oil to a large pan on the stove.  Add the shredded cabbage and carrots and the soy sauce.  Stir to combine.  Cook over medium high heat for about 2 to 3 minutes.  Add the bean sprouts, garlic, and green onions and cook for an additional minute.  Remove from heat and add the diced chicken.  Stir to thoroughly combine.  Place the mixture in a colander in the sink.  Press down firmly on the mixture to remove as much excess liquid as possible.  Let the filling cool for about 30 minutes.

To assemble the rolls:  Lay an egg roll wrapper on your work surface with one corner pointing toward you.  Add a heaping tablespoon of filling to the center of the wrapper.  Fold the corner closest to you over the filling.  Roll slightly away from you a bit more and then fold each of the two side corners into the middle.  Dip your finger in the cornstarch/water mixture and lightly brush the top corner of the egg roll wrapper.  Finish rolling away from you and the cornstarch mixture will help it adhere.  Repeat with the remaining filling and wrappers.

Place finished egg rolls on cookie sheet and freeze for at least an hour.  Then add to zip loc bags, squeezing out all of the extra air.  Store in the freezer.

To bake:  Place frozen egg rolls on a cookie sheet.  Spray rolls liberally with cooking spray.  Bake at 400 degrees for about 12-15 minutes until brown. (I bake them in my toaster oven.)

Adapted from Annie's Eats

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