Home Made Egg Rolls

Recipe Rating:	6 Ratings5
Categories:	Other Side Dishes, Poultry Appetizers
Collections:	The Great Tailgate!
Serves:	12
Prep Time:	1 Hr
Cook Time:	10 Min

Ingredients

FILLING
1 lb	boneless skinless chicken breast, cleaned and diced
1 pkg	terriaki marinade mix
1/2 lg	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 lg	carrot, shredded
2 lg	zucchini, shredded
1 sm	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

Pinched by teresamccormick70, and 1,384 more.

Helene Mulvihill

Well Seasoned

Magnolia, TX (pop. 1,393)

WeBakeinTX

Member Since Jan 2011

Helene's Notes:

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!!

(See Helene's Original Version of Recipe)

Comments 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.

Directions

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!

Comments

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Helene Mulvihill WeBakeinTX

Helene Mulvihill [WeBakeinTX] has shared this recipe with discussion group:
Eat Your Vegetables!

Helene Mulvihill WeBakeinTX

Helene Mulvihill [WeBakeinTX] has shared this recipe with discussion group:
What's Cookin' Today?

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.

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?"

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!

Susan Feliciano frenchtutor

Jan 17, 2011

Reminds me of a funny story - I was 15 before I actually swallowed a green vegetable. The only reason I did was because I was eating dinner with my boyfriend's family, and his mother had prepared fresh green beans, and they were talking about all the things she did to make them taste perfect. I didn't want to hurt her feelings, so I did take a bite. It was pretty good, so I took a few more bites and saved myself a lot of embarrassment. I also learned to like green beans!

Helene Mulvihill WeBakeinTX

Jan 17, 2011

LOL! I guess we all have to learn at our own pace and in our own time. I honestly would like them to try new foods, especially vegetables, but I let them do it at their own pace, and while it does take longer to fix the dish cooking everything seperately at least I know everyone will eat and will be at the table for dinner!

Susan Feliciano frenchtutor

Jan 17, 2011

Great point there! I miss my family dinner table. My girls are grown, and my husband has to work out of town, so normally I'm alone, unless I go to my sister's to cook for her.

Helene Mulvihill WeBakeinTX

Jan 17, 2011

How many girls do you have? I bet your table is free from fighting. Mine will fight over who gets to sit next to Daddy. Are you Kidding me??? you're 18 18 and 16 and you're fighting over who sits next to Daddy??? LOL!! I will miss them, but I secretly cant wait for some peace!

Susan Feliciano frenchtutor