Helene Mulvihill Recipe

Home Made Egg Rolls

By Helene Mulvihill WeBakeinTX


Recipe Rating:
 6 Ratings
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Deep Fry

Helene's Story

Sounds intimidating, doesnt it? Well its not as hard as it sounds! The difficulty for me is that I have 3 picky teenage daughters, each with different palets, so I have to sautee each vegetable seperately and build their eggrolls to order. If I were making this just for hubby and myself it would be sooo much easier. But knowing that, you are free to add, subtract, replace or omit any one of these ingredients other than the actual wrapper! I actually have one daughter who only asks for white rice and chicken in her eggroll. One thing to remember is that ALL of the ingredients on the inside of the eggroll are precooked before they go into the eggroll, you cannot put raw food in there, it will not cook. Enjoy!!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Made to order egg rolls? Yes, please! These fresh and flavorful rolls are fun too. Sure, they take a good bit of time to put together, but the effort is well worth it. Get the family involved and make an event out of it... Then sit back, relax and enjoy some of the best eats around.

Ingredients

FILLING
1 lb
boneless skinless chicken breast, cleaned and diced
1 pkg
terriaki marinade mix
1/2 large
head of green cabbage cut up in strips about 3 to 4 inches long and 1/4 inch wide
1/4 to 1/2 c
canned chicken broth or stock
4 large
carrot, shredded
2 large
zucchini, shredded
1 small
yellow onion, juliened
4
leaves of bok choy, green and white parts, juliened
bean sprouts, fresh
canola oil for sautee
soy sauce
sesame oil
1 pkg
egg roll wrappers, found in refrigerated section
DIPPING SAUCE
1 tsp
chopped shallots
1 tsp
minced garlic
1 Tbsp
chopped green onion
1/4 tsp
ground ginger
1/3 c
soy sauce
1 Tbsp
toasted sesame oil
2 to 3 dash(es)
rice wine vinegar

About this Recipe

Main Ingredient: Chicken
Regional Style: Chinese
Collection: The Great Tailgate!


  • Comments

  • 1-5 of 182
  • user
    Helene Mulvihill WeBakeinTX - Jan 17, 2011
    Helene Mulvihill [WeBakeinTX] has shared this recipe with discussion group:
    Eat Your Vegetables!
  • user
    Helene Mulvihill WeBakeinTX - Jan 17, 2011
    Helene Mulvihill [WeBakeinTX] has shared this recipe with discussion group:
    What's Cookin' Today?
  • user
    Helene Mulvihill WeBakeinTX - Jan 17, 2011
    you can substitute shrimp, pork, beef, or fish for the chicken and use any flavor marinade that you like. You can use any veggies too. I have even given thought to trying some kind of infussion, say an eggplant parmesan eggroll, or a taco meat, peppers, corn and mexican rice eggroll.
  • user
    Susan Feliciano frenchtutor - Jan 17, 2011
    Those sound like good ideas!
    I used to make eggrolls, too. But they are time consuming. I would make them vegetarian by putting in chopped chick peas or soybeans instead of the meat. Fortueately, my kids would eat all the filling - my condolences on your having to fix so many different ways to order! Probably a few years from now, your girls will think, "Why was I so picky back then?"
  • user
    Helene Mulvihill WeBakeinTX - Jan 17, 2011
    Susan, my 3 girls are sooo picky!! twins are nearly 18, youngest is 16. I tried to convince them to begin exploring food tastes by telling them their palates will mature when they're adults. Since they all 3 very badly want to be adults I thought I could trick them into starting to taste things... hasnt worked yet but I have hope!