Eggrolls for dinner

It was a shock to both of our minds and systems last night when I served up eggrolls for dinner. A mere appetizer if you will was our main dish, and well, only dish. Granted, they were homemade, but I was still struggling with not serving a “well-balanced” meal for me and the hub-bub. They were delicious though. Beau did the frying and did it real nice. Super crispy. Beau couldn’t stop talking about them. J Try them for yourself.

 

Chicken Eggrolls

 

4 T soy sauce

3 cloves minced garlic

4 chopped green onions

4 T vegetable oil

1 lb boneless, skinless chicken breast, cut into strips

¾ head green cabbage, shredded

3 carrots, peeled and shredded

2 c fresh bean sprouts

 

24-30 egg roll wrappers

1 T cornstarch mixture, 1 T cornstarch and 3 T water

Canola oil for frying

 

To make filling, combine 3 T soy sauce, 1 clove minced garlic, half of green onions and 1 T oil in Ziploc bag, shake well to combine. Place chicken strips in bag, press out air and marinate for at least 30 minutes or up to 3 hours.

 

Heat 2 T vegetable oil in wok or large skillet over high heat. When very hot, add chicken to pan and cook, stirring constantly, until the chicken is cooked through and lightly browned. Transfer to a plate and set aside.

 

Add remaining T of oil to pan. Add shredded cabbage and carrots and remaining T of soy sauce. Stir to combine. Cook over high heat for 2 minutes. Toss in bean sprouts, remaining garlic and green onions and cook for 1 more minute. Remove from heat.

 

Dice chicken breast and add them to the vegetable mixture. Place mixture in a colander and in the sink. Press down firmly on the filling to release as much liquid as possible. Let the filling cool for 30 minutes.

 

To finish the egg rolls, heat about 3 inches of oil to 375. While that is heating, assemble the rolls. Lay an egg roll wrapper out on the counter with one corner pointing toward you. Add a T or two of filling (I used 3T) in the center of the wrapper. Fold the corner closest to you up over the filling and then fold in the two side corners. Continue to roll the filling away from you. Securely close the egg roll by lightly brushing the corner with the cornstarch mixture. Repeat with remaining egg roll wrappers and filling.

 

Fry several egg rolls at a time in the hot oil but without over-crowding, 3-4 minutes or until golden brown. Transfer to a large plate lined with paper towels. Place them vertically to help drain the oil. Serve warm with soy sauce or sweet n’ sour sauce. I served with them Sweet Thai Chile Sauce. Yum!