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!!
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.
boneless skinless chicken breast, cleaned and diced
terriaki marinade mix
head of green cabbage cut up in strips about 3 to 4 inches long and 1/4 inch wide
1/4 to 1/2
canned chicken broth or stock
yellow onion, juliened
leaves of bok choy, green and white parts, juliened
DAY BEFORE: Clean and cut up chicken. Marinate in refrigerator overnight.
In a hot sautee pan, pour about a tablespoon of canola oil. add cabbage, cover for 3 or 4 minutes until they begin to steam.splash with soy sauce and chicken broth, cover and cook for about 10 minutes, or until cabbage reduces. add carrots, and a splash of soy sauce, cook on medium heat for another 2 or 3 minutes.
Add zucchini, onions and bok choy. Splash with soy sauce and sesame oil; cover and cook about 10 minutes or until vegetables are soft. NOTE: Taste veggies throughout the cooking process to determine the amount of soy sauce and stock to use. I add these ingredients for taste and moistness.
Add bean sprouts; turn off heat and cover. Let cool and refrigerate overnight.
Prepare dipping sauce by combining all ingredients; refrigerate overnight.
NEXT DAY: Heat marinaded chicken in a medium saucepan until cooked through (about 5 minutes). Cool completely then drain off excess liquid. Place drained chicken in a bowl.
ASSEMBLY: Lay the an egg roll wrapper down flat with a corner pointing at you. Starting with the veggies, spoon about 4 or 5 spoonfuls onto the middle of the wrapper, but slightly closer to you than the other point. Top with a few pieces of chicken.
TO ROLL: Fold the tip closest to you over the lump of veggies and chicken, then fold the outer corners over. Begin rolling the egg roll away from you, tucking the sides in as you go. Seal the end with a tiny bit of water. (Try to roll them tight, but be careful not to rip them.)
NOTE: Drain veggies if they appear too moist.
Heat half inch of canola oil in a fry pan. (Oil must be hot in order to avoid soggy egg rolls.) Carefully place each roll in the hot oil, rolling them around to achieve an even golden color. They cook very quickly, so begin turning them immediately.
Allow the egg rolls to cool for at least 5 minutes before eating. Serve with dipping sauce and enjoy!