Wednesday, July 3, 2013
Crispy Chicken Egg Rolls
CRISPY CHICKEN EGG ROLLS
2 green onions, chopped
One 16-ounce bag coleslaw mix (without the dressing)
2 cooked chicken breasts, shredded
1 small can water chestnuts, drained and chopped
2 cloves garlic, minced
Soy sauce (to taste)
Egg roll wrappers
Drizzle some sesame oil and some olive into a large skillet. Add in the coleslaw mix, water chestnuts, green onion, and garlic. Cook until the cabbage softens some but still remains slightly crunchy. Add in the chicken. Drizzle in soy sauce to taste and the Sriracha if desired. Cook until all of the filling is coated with the soy sauce and tastes the way you want it.
Remove from heat. Put about 3 T of filling into the center of each egg roll. Here is a picture of how I roll egg rolls.
Brush each edge of the wrapper with water on every fold. Once they are all rolled, lay them in a single layer on a sheet pan lined with foil. Freeze them for at least an hour. Preheat the oven to 250 degrees. Fry them in peanut oil at 350 degrees until golden brown. Drain them and then put them on a sheet pan in the oven to ensure that they are completely warm all the way through.