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rock and roll hall of fame, egg rolls

★★★★★ 1
a recipe by
Irisa Raina 9
New Iberia, LA

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.

★★★★★ 1
serves 12 to 14
prep time 30 Min
cook time 10 Min
method Deep Fry

Ingredients For rock and roll hall of fame, egg rolls

  • 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
  • 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

How To Make rock and roll hall of fame, egg rolls

  • 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
  • 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.

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