These Homemade Chicken and Vegetable Egg Rolls are a fun and tasty party food for your New Years Eve celebration! They take some time to make, but most of the time spent is on prep, cutting and dicing, so they can be rolled earlier in the day, or even the day before and fried up before guests arrive. They stay hot for quite a while, and even at room temperature they are fantastic! I have also made these for vegetarian guests, and they were a hit. Just leave out the chicken!
Homemade Chicken and Vegetable Egg Rolls
makes 10 Egg Rolls
1 cup uncooked chicken breast, diced
1/2 cup green cabbage
2 tablespoons chopped bamboo shoots
2 tablespoons green onions, sliced
2 tablespoons carrot, shredded
1 tablespoon low sodium soy sauce
1 tablespoon sugar
1 tablespoon cooking sherry
1 teaspoon Toasted Sesame Seed Oil
1/4 teaspoon chopped Garlic
2 teaspoon vegetable oil
10 egg roll wraps
2 teaspoon water
Here is where most of your work occurs. The diced chicken is in one bowl, the cabbage, bamboo shoots, green onion, and carrots in another, and the soy sauce, sugar, sherry, toasted sesame seed oil, and garlic in another. Setting your work area up like this makes the recipe quick and easy.
Pour the oil in the frying pan and add the chicken. Start browning and cooking it.
Add the bowl of liquids. Cook until they begin to boil.
Once the liquids are boiling, add the veggies. Stir and let them cook until the are limp, but still crunchy.
Remove the mix from the skillet to a pan where it can cool down. Let it cool completely before wrapping.
Mix the egg and water in a small bowl to make egg wash. Use a pastry brush to brush the wash onto the edges of the egg roll wrapper. Place 2 tablespoons of mix onto the center of the wrap. Spread it out from the center to to about 2″ from opposite points.
Fold in the sides you spread the mix to. Then fold over the bottom to the top, and roll until the top is together.
If any of the edges seem loose, dab them with a little of the egg wash to secure the roll. Do this until all egg rolls are rolled. At this point you can refrigerate the egg rolls until you want to fry them, within 24 hours. If you are refrigerating them, separate them on all sides from one another with wax or parchment paper. If you don’t they might stick together and tear.
Fry in a fryer or wok at 350 degrees until golden brown. You can also fry in a frying pan with oil, just remember to keep turning them so they do not burn. Fry for about 3 minutes each, and drain on paper towels.
Serve with sweet and sour sauce, mustard sauce, or whatever you like. Although this recipe, sounds time consuming, it isn’t really too bad, because you can break it down into steps, and it is well worth the time involved. Enjoy!
Thanks for stopping by today!