Chicken Egg Rolls

Ingredients & Directions:
1 pound chicken breast or frozen chicken strips
1 teaspoon ground ginger
1 clove garlic
Olive Oil
2 tablespoons all-purpose flour
2 tablespoons water
1 bag of Coleslaw mix (saves time!)
Egg roll wrappers (I used Nasoya, they're my favorite)
2 tablespoons sesame seeds (optional)

Season chicken with ginger, salt, and pepper. Mix thoroughly. Heat mixture in a medium skillet, stirring, until chicken is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375 degrees or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved chicken mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and chicken mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

I served these with some steamed broccoli, white rice, and a sweet soy sauce. These are one of my favorite things to make.

1 comment:

  1. They look amazing! I usually make "mexican egg rolls" (sliced avocado, shredded chicken, beans, white onions, sometimes rice etc.) but I've also made chicken parmigiana "egg rolls" and they were amazing with a tangy tomato dipping sauce!

    Also, I love your blog. Never stop.