HOMEMADE EGG ROLLS
These
homemade egg rolls are the perfect appetizer or accompany any Asian meal! They
are filled with chicken and vegetables and fried to perfection.
INGREDIENTS
- 1 tablespoon soy sauce
- 3/4 lb ground chicken
- 3 cups coleslaw mix
- 1 teaspoon minced garlic
- 12 packages of egg rolls
- 1 beaten egg
- 1 teaspoon of chopped ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons of vegetable oil
- salt and pepper to taste
- 1/4 cup sliced green onions
- frying oil
INSTRUCTIONS
First, heat
the 2 teaspoons of vegetable oil in a large saucepan over medium-high heat. Add
the ground chicken and season with salt and pepper.
Then, cook
by breaking the chicken with a spatula until the meat is golden brown and well
cooked. Add the garlic and ginger and cook for 30 seconds.
Stir in the
coleslaw and green onion mixture. Cook until the cabbage is wilted, about 3-4
minutes.
Stir in soy
sauce and sesame oil, then remove from heat.
Pour about
2-3 tablespoons of filling over each egg roll package and fold according to
package directions, using the beaten egg to seal the edges of the packages as
you go.
Pour 2 to 3
inches of oil into a deep saucepan.
Heat the oil
to 350 degrees. Fry 3-4 egg rolls at a time, turning them occasionally, until
golden brown, about 3 to 5 minutes.
Drain on
paper towels, then serve with a dip sauce of your choice.
Happy
Cooking Time.
