Chicken Egg Rolls

Egg rolls are one of my favorite menu items when I go to a Chinese restaurant.  The only problem is that I don't typically eat pork, and I have found it somewhat rare to come across vegetarian egg rolls.  Spring rolls are good as well, but they have a thinner wrap and sometimes I want that golden brown won ton wrapper.  It just so happened that I had some red cabbage and carrots on hand, and so I got to work finding the right mix of ingredients to get a flavorful egg roll.


I decided to use chicken in the filling along with the vegetables, and followed an egg roll recipe, using the Won Ton Wraps from this other post.

First, I chopped the cabbage and grated the carrots.  In a skillet, I cooked some chicken seasoned with salt and pepper then cubed it into small pieces.  I prepared the sauce in another bowl, mixing soy sauce, brown sugar, ginger, and garlic powder together until it was well combined.


I chopped some cabbage and grated the carrots.  For this, I used red cabbage, since I had it on hand and it is better for you than the green variety.  I added the chicken, carrots, cabbage, and crushed red pepper to the sauce and let it marinate for 10 minutes.  Then, I drained the liquid from the ingredients with a strainer spoon to prepare for the filling of the won tons.


Next, I laid out a won ton wrapper and scooped the chicken and cabbage mixture on one side.  I rolled the ingredients up, then folded over the sides and brushed some beaten egg under the edges to seal it.


I placed the egg roll in my Dutch oven into some canola oil heated over medium.



And after 2-3 minutes of frying, I flipped the egg roll and cook the other side. Below, the finshed egg rolls:


This turned into one of the most delicious recipes I've made yet!  The red cabbage was a great choice and made for a slightly crunchy inside which I found very enjoyable.  I found the filling just sweet enough, and the won tons really were fantastic.  Can't wait for another recipe with these.

Chicken Egg Rolls Recipe

Ingredients:

2 cups cooked chicken
24 won ton wraps
3 cups chopped red cabbage
1 cup grated carrots
1 teaspoon crushed red pepper
1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon ground ginger
2 teaspoons garlic powder
1 egg, lightly beaten
3 cups canola oil


Instructions:

Cut chicken into small pieces, then cook in a nonstick skillet over medium heat. Chop cabbage into small strips. In a medium bowl, mix soy sauce, brown sugar, ginger, and garlic powder. Add chopped chicken, cabbage, carrots, and crushed red pepper to sauce and mix. Allow ingredients to sit for 10 minutes, then strain. Add filling to center of won ton wraps, then scoop the chicken and cabbage mixture on one side. Roll the ingredients up, then fold over the sides and brush some beaten egg under the edges to seal it. Add to oil, then fry for 2-3 minutes on each side, until golden brown.

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