Chicken Egg Rolls
Chicken Egg Rolls is a side dish that serves 14. One portion of this dish contains about 9g of protein, 2g of fat, and a total of 96 calories. For 53 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. This recipe is liked by 15968 foodies and cooks. Head to the store and pick up mushrooms, fresh ginger, garlic, and a few other things to make it today. It is brought to you by Emily Bites. It is an inexpensive recipe for fans of Chinese food. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 60%, this dish is solid. If you like this recipe, you might also like recipes such as Chicken Egg Rolls, Chicken Egg Rolls, and Chicken Egg Rolls.
Servings: 14
Ingredients:
¼ cup chopped bean sprouts
¼ cup finely shredded carrots
14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)
2 teaspoons minced fresh ginger (I shred it on my box grater)
4 cloves garlic, minced
1 cup finely shredded green cabbage
1 lb ground chicken breast (if you can't find breast meat only in ground then you can buy a pound of chicken breasts and toss them in your food processor for instant ground chicken breast meat!)
3 Tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)
1 cup finely chopped shitake mushrooms
2 teaspoons olive oil
2 medium scallions, diced
1 teaspoon sesame oil
Equipment:
oven
baking sheet
frying pan
Cooking instruction summary:
Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.In a large skillet or sauté pan, bring the sesame and olive oils to medium heat. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant. Add the ground chicken and break it up small with a spoon until cooked through. Add the mushrooms, carrots and bean sprouts and cook for another 1-3 minutes until the mushrooms are just wilted.Remove the pan from the heat and add the cabbage, scallions and Hoisin sauce. Stir together until thoroughly combined and let cool for 5 minutes or so.Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the chicken mixture on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.When all of the egg rolls are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with your favorite dipping sauce.
Step by step:
1. Preheat the oven to 42
2. Lightly mist a large baking sheet with cooking spray and set aside.In a large skillet or sauté pan, bring the sesame and olive oils to medium heat.
3. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant.
4. Add the ground chicken and break it up small with a spoon until cooked through.
5. Add the mushrooms, carrots and bean sprouts and cook for another 1-3 minutes until the mushrooms are just wilted.
6. Remove the pan from the heat and add the cabbage, scallions and Hoisin sauce. Stir together until thoroughly combined and let cool for 5 minutes or so.
7. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the chicken mixture on the center of the wrapper.
8. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres.
9. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.When all of the egg rolls are wrapped and on the baking sheets, mist the tops with cooking spray.
10. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown.
11. Serve with your favorite dipping sauce.
Nutrition Information:
covered percent of daily need
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