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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Served up as the starter for our celebratory Chinese New Year inspired meal. Ingredients:
1 cup finely chopped cooked chicken (i used poached chicken) |
1/2 cup mung bean sprouts, roughly chopped |
1 celery stalk, diced |
1 carrot, shredded |
2 green onions, diced |
2 cups cabbage, shredded (i used purple) |
6 mushrooms, diced (i used baby bella but use any type you like) |
1 garlic clove, minced |
salt and pepper to taste |
1 tbsp vegetable oil (i used canola) |
1 tsp toasted sesame oil |
1 tbsp soy sauce |
pinch of sugar |
1/2 tbsp rice wine vinegar |
1 tbsp cornstarch |
2 tbsp water |
vegetable oil for frying (i used canola) |
8 egg roll wrappers (i used nasoya brand, found in the produce section) |
*note: you may substitute any other type of protein here (ex: beef/pork/shrimp/tofu) or leave it out altogether. |
Directions:
1. Heat 1 tbsp vegetable oil & sesame oil in a skillet over medium heat. Add sprouts, celery, carrot, onion, cabbage, mushrooms and garlic. Cook, stirring occasionally, for about 3 minutes. Add soy sauce, sugar, salt, pepper, and vinegar. Toss to combine and cook for an additional 1-2 minutes. Transfer vegetables to a colander in the sink and let strain so excess moisture is expelled.
2. Combine cornstarch with water and mix well to create a paste.
3. Transfer vegetables to a bowl and mix with cooked chicken.
4. Place about 2-3 tbsp veggie mixture in middle of egg roll wrapper (you want the wrapper in front of you like a diamond not a square). Fold from the bottom, tucking tightly. Place a bit of paste on remaining outer edges. Fold the corners from each side over and press to secure. Roll remaining part, be gentle but sure that you are rolling tight enough. Repeat with remaining wrappers. Cover rolls with plastic wrap as you go.
5. Heat about 4 inches of oil in a medium stock pot or frying pan to 350F. Carefully place rolls in seam side down. Fry for about 3 minutes, or until golden brown. Transfer to paper towel lined plate and tent with foil to keep warm.
6. You may also bake these. Preheat oven to 400F. Prepare a baking sheet with cooking spray. Place egg rolls on sheet, seam side down. Brush with olive oil/spray with olive oil/spray with cooking spray. Bake 10-12 minutes or until golden brown.
7. To reheat, preheat oven to 400F. Bake for 10-12 minutes.
8. Serve with Sweet Chili Dipping Sauce or your favorite dipping sauce.
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