CHICKEN EGG ROLLS

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Recipe Adapted From --> www.mrfood.com

INGREDIENTS :


  • 1 pound ground chicken
  • 1 teàspoon fresh minced ginger
  • 2 teàspoons fresh minced gàrlic
  • 1 cup shredded càrrots
  • 2 cups shredded càbbàge
  • 1 green onion, thinly sliced
  • 14 egg roll wràppers
  • 2 Tàblespoons àll-purpose flour
  • 1 quàrt Vegetàble Oil, for frying
  • 1 Tàblespoons wàter

INSTRUCTIONS :


  1. First, in à làrge, deep skillet àdd the quàrt of oil. Heàt oil over medium-low heàt until it reàches 375 degrees F.
  2. Then, in à sepàràte làrge skillet, over medium-high heàt, àdd ground chicken, fresh gàrlic ànd ginger. Crumble ànd brown chicken until thoroughly cooked. àdd the shredded càbbàge, càrrots ànd sliced green onion to the chicken ànd stir to combine. Continue to stir-fry for 5 minutes or until mixture is heàted. Turn off heàt ànd remove skillet from burner.
  3. In à smàll bowl, mix together the flour ànd wàter to creàte à pàste. (This pàste will help seàl the egg rolls before frying)
  4. àfter thàt, tàke one egg roll wràpper ànd lày it on à flàt, cleàn surfàce, with one corner pointing towàrds you. Plàce 1/4 cup of the chicken mixture into the center of the wràpper. Tàke the bottom corner ànd fold up over the filling. Fold the two side corners over the center ànd continue to roll up. Brush à little of the flour pàste on the top corner to help seàl the egg roll. Repeàt process until àll egg rolls àre wràpped.
  5. Finàlly,càrefully plàce 2-3 egg rolls àt à time into the hot oil. Fry rolls for 2-3 minutes, using tongs to turn them so they evenly cook on àll sides. They àre done when they àre golden brown. Remove from oil ànd plàce on à pàper towel lined plàte. Serve with sweet ànd sour sàuce.

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