Rock and roll hall of fame, egg rolls

Irisa Raina 9

By
@Irisa

If you can’t find Mexican Crema “ in the specialty cheese section of the grocery store, you can use sour cream.

In place of the raspberry sparkle, you can use raspberry jam. Apricot marmalade is delicious too! I add the jam because I like the combination of sweet and heat.

If you can’t find Sambal substitute red pepper flakes but you’ll have to go slowly and I would suggest adding a little bit at time.

When frying egg rolls, always start with the seam side down.


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Serves:

12 to 14

Prep:

30 Min

Cook:

10 Min

Method:

Deep Fry

Ingredients

2 medium or 3 large skinless boneless chicken breasts
16 ounces “ 2 cups “ buttermilk
1 teaspoon turbinado sugar
4 ounces “ ½ a jar “ of chili paste
2 & ½ cups “ fully loaded corn, recipe on jap”
1 cup green onions chopped “ both white and green parts”
2 teaspoons toasted sesame seeds
1/4 teaspoon sesame seed oil
oil about 1 teaspoon for frying each batch of chicken
egg roll wrappers
1 large egg beaten

DIPPING SAUCE:

15 ounce “ 1 jar “mexican crema
2/3 cup raspberry sparkle “ penzeys spices”
½ to ¾ cup of sambal oelek ..or to taste “ found in asian stores and also in some better grocery stores.
¼ teaspoon sea salt

Directions Step-By-Step

1
Cut the chicken into bite size pieces.
2
Mix the buttermilk with the chili paste & sugar, put in the chicken and refrigerate for several hours or overnight “tossing occasionally “.
3
Drain the corn salsa and add the chopped green onions mix and set aside.
4
Toast the sesame seeds and when they are cooled, add them to the corn mixture.
5
Add the sesame seed oil to the corn and mix thoroughly.
6
Drain the chicken and cook “ in batches “ in a hot hot hot pan with some oil. Add some extra oil as needed each time you add a batch of chicken. And as the pieces are sautéing try to separate the pieces so they are all browning together.
7
In the bowl with the corn add the cooked, cooled chicken and mix together.
8
Keep the egg wash near; you’ll use it to seal the egg rolls.
9
Set out the egg rolls, spoon some of the chicken mixture “ I put about 1 & ½ tablespoons “ into the center and roll up one end first “moisten each side with the egg .
10
Fry a few at a time till they are golden brown on all sides.
11
Serve on the bed of chopped salad greens
12
Add a dollop of Sambal to the dipping sauce just before serving “ optional “
13
TO MAKE THE DIPPING SAUCE:
14
Pour the Mexican crema into a pot.
15
Add the raspberry sparkle & salt.
16
Add the Sambal, mix, cook on a very low heat for about 25 minutes stirring often, cool and refrigerate.
17
All you want to do is thicken this somewhat. When cooking with any type of cream you really need to do this on a low heat, otherwise it could separate.

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian