Wednesday, February 13, 2013

Love these.

There's a few recipes hiding out in the dark crevices of this blog that haven't gotten their due respect.

Mostly because the photos of them are hot messes.

And I've been too embarrassed to feature them properly.


Such is the case with one of my favorite recipes - Chicken Egg Rolls. So I'm re-posting it with new photos today. May the slightly better photo quality inspire you to greatness. And by greatness, I mean, RUN TO YOUR KITCHEN AND COOK THESE!

Now I know, most people have feelings that can only be described as "ehh" when it comes to egg rolls. Probably a feeling that's been cultivated throughout a long life of mediocre egg rolls at various restaurants.

To be perfectly honest, that makes me sad.

A family friend taught me how to make egg rolls when I was 10 years old and ever since then I've been making them like crazy. I've tweaked and re-tweaked the spices and I can honestly say, this is one recipe I'm pretty darn proud of.

Oh, they reheat beautifully too - just pop them in a pan under your broiler (set to low if you can) and in about 5 minutes, they'll be ready to enjoy again. Though, sometimes I like to eat them cold too. :)

In a bowl I combine chopped cabbage, grated carrot, minced onion, chicken and spices. Oh and a egg white.

Then I put a scoop of it on one corner of my egg roll wrapper. 

Then I roll up the bottom corner, fold the outer corners in tightly and then brush on a mixture of water and flour to act as a glue and hold it all together. 

The glue is important. Otherwise you might yell out some unsavory words when your egg roll unravels in the middle of the cooking process. 

Wrap those egg rolls as snug as possible. 

Just so you know, I'm trying really hard to refrain from making a shockingly cheesy pun about rapping. Welcome!

Then you just need to fry it up! 

I don't heat the oil to a precise temperature - I just pour about 1/2" oil into my pan and let it warm up over medium heat for at least five minutes before I start putting the egg rolls in. If the oil doesn't bubble up around the egg roll as soon as you put it in your oil isn't hot enough so give it another minute or two or turn up the heat slightly. 

They'll need about 2-3 minutes per side - be sure and flip them! 

I know you'll love these as much as I do.


Irresistible Egg Rolls
Yields about 15 rolls

1/2 head cabbage, finely chopped
1/2 purple onion, minced
2 large carrots, grated
1 cooked chicken breast, chopped or shredded 
1 egg white
2 tbsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. grated ginger (use 1/4 tsp. if using dried powdered ginger)
1/2 tsp. chili powder
1 package egg roll wrappers

1 tbsp. flour
2 tbsp. water

Oil for frying

Whisk together egg white, soy sauce and spices in the bottom of a large bowl. Add in the veggies and chicken; toss to coat evenly. In a small bowl, combine together flour and water to make a paste. 

Pour oil into a wok or pan until 1/2" deep and warm over medium heat while you prepare the egg rolls. 

Scoop a spoonful of the cabbage mixture into a corner of the egg roll wrapper. Brush the other end with the flour paste (see photo above). Fold up bottom corner and then fold the outer edge corners inward and finish rolling the rest of the wrap up, snugly

Place egg rolls, a few at a time, in the hot oil. If there are no bubbles surrounding the egg rolls as soon as they hit the oil, the oil isn't hot enough yet. Cook the egg rolls for 2-3 minutes and then flip them over and cook for another 2-3 minutes. If the egg rolls cook faster than about 2 minutes per side, the oil is too hot and the heat should be turned down. 

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