Homemade Egg Rolls

Homemade Egg Rolls


Make Homemade Egg Rolls for a delightful appetizer or snack. A crispy and flavorful treat. Sounds intimidating, doesn't it? It's not as hard as it sounds! The difficulty for me is that I have 3 picky teenage daughters, each with a different palate, so I have to sautee each vegetable separately and build their eggrolls to order. If I were making this just for hubby and myself it would be so much easier. But knowing that, you are free to add, subtract, replace, or omit any one of these ingredients other than the actual wrapper! I actually have one daughter who only asks for white rice and chicken in her eggroll. 

Homemade Egg Rolls




Cook time: 10 Min  Prep time: 23 Hr   Serves: 12
Ingredients
FILLING
1 lb boneless skinless chicken breast, cleaned and diced
1 pkg Teriyaki marinade mix
1/2 lg head of green cabbage, cut up in strips about 3 to 4 inches long and 1/4 inch wide
1/4 to 1/2 c chicken broth or stock
4 lg carrot, shredded
2 lg zucchini, shredded
1 sm yellow onion, julienned
4 leaves of Bok Choy, green and white parts, juliened
bean sprouts, fresh
canola oil for sautee
soy sauce
sesame oil
1 pkg egg roll wrappers, found in refrigerated section
DIPPING SAUCE
1 tsp chopped shallots
1 tsp minced garlic
1 Tbsp chopped green onion
1/4 tsp ground ginger
1/3 c soy sauce
1 Tbsp toasted sesame oil
2 to 3 dash rice wine vinegar
Directions
1. DAY BEFORE: Clean and cut up chicken. Marinate in refrigerator overnight.
2. Prepare dipping sauce by combining all ingredients; refrigerate overnight.
3. In a hot saute pan, pour about a tablespoon of canola oil. Add cabbage. Cover for 3 or 4 minutes until they begin to steam. Splash with soy sauce and chicken broth. Cover and cook for about 10 minutes or until cabbage reduces.
4. Add carrots and a splash of soy sauce. Cook on medium heat for another 2 or 3 minutes.
5. Add zucchini, onions, and bok choy. Splash with soy sauce and sesame oil; cover and cook for about 10 minutes or until vegetables are soft. NOTE: Taste veggies throughout the cooking process to determine the amount of soy sauce and stock to use. I add these ingredients for taste and moistness.
6. Add bean sprouts. Turn off the heat and cover. Let cool and refrigerate overnight.
7. NEXT DAY: Heat marinaded chicken in a medium saucepan until cooked through (about 5 minutes). Cool completely then drain off excess liquid. Place drained chicken in a bowl.
8. ASSEMBLY: Lay the egg roll wrapper down flat with a corner pointing at you. Starting with the veggies, spoon about 4 or 5 spoonfuls onto the middle of the wrapper, but slightly closer to you than the other point. Top with a few pieces of chicken. NOTE: Drain veggies if they appear too moist.
9. Run your finger around the edges with a wet finger.
10. Fold the tip closest to you over the lump of veggies and chicken. Then fold the outer corners over.
11. Begin rolling the egg roll away from you, tucking the sides in as you go. Seal the end with a tiny bit of water. (Try to roll them tight, but be careful not to rip them.)
12. Heat a half inch of canola oil in a frying pan. (Oil must be hot in order to avoid soggy egg rolls.) Carefully place each roll in the hot oil, rolling them around to achieve an even golden color. They cook very quickly, so begin turning them immediately.
13. Allow the egg rolls to cool for at least 5 minutes before eating. Serve with dipping sauce and enjoy!

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