Chicken Egg Rolls


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Chicken Egg Rolls
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Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1. In a large bowl, thoroughly mix the chicken with the next five ingredients. Refrigerate for 20 or 30 minutes.
  2. 2. Heat one tablespoon of peanut oil in a large wok until it begins to smoke. Add 1/2 of the chicken mixture and stir-fry until it begins to brown, then add 1/2 of the shitake mushrooms. Continue to stir-fry until chicken is completely cooked. Place a large colander into a larger bowl and pour contents of wok into colander. Repeat with remaining chicken.
  3. 3. In a large bowl, thoroughly mix the cabbage, bean sprouts, green onions, carrots, and water chestnuts. Set aside. In a small bowl, mix the vinegar, Maggi seasoning, soy sauce, peanut butter, sesame oil, white pepper, and five-spice powder. Set aside.
  4. 4. Heat one tablespoon of peanut oil in a large wok until smoking, add 1/2 of the cabbage mixture and 1/2 of the vinegar mixture; stir-fry until cabbage is done. Pour contents of wok into colander with chicken. Repeat with remaining cabbage and vinegar mixtures.
  5. 5. Cover colander with plastic wrap and refrigerate for 2 hours, stirring mixture one or twice to help it cool evenly.
  6. 6. Remove filling from refrigerate and mix through. Begin rolling the egg rolls by placing one egg roll skin on cutting board with one of the corners facing towards you. Using your finger, moisten the opposite corner with the cornstarch slurry. Place 1/3 cup of filling in center, fold the corner nearest you over the filling. Fold the sides, over the center, then roll towards the opposite corner moistened with the cornstarch slurry. Press to seal that corner. Set aside and repeat until all the egg rolls are done.
  7. 7. Preheat oven to 350F. Heat canola oil in wok to 350F. Working in small batches, fry egg rolls until lightly golden brown. Then place fried eggrolls on wire rack place over a cookie sheet. Once all egg rolls are done frying, place cookie sheet in pre-heated oven and bake until they are a rich brown color. Baking the eggrolls like this helps to drain most of the oil out of the eggroll. No greasy tasting egg rolls!

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