Rock and roll hall of fame, egg rolls

32
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.

Rating:
★★★★★ 1 vote
Comments:
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

How to Make Rock and roll hall of fame, egg rolls

Step-by-Step

  • 1Cut the chicken into bite size pieces.
  • 2Mix the buttermilk with the chili paste & sugar, put in the chicken and refrigerate for several hours or overnight “tossing occasionally “.
  • 3Drain the corn salsa and add the chopped green onions mix and set aside.
  • 4Toast the sesame seeds and when they are cooled, add them to the corn mixture.
  • 5Add the sesame seed oil to the corn and mix thoroughly.
  • 6Drain 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.
  • 7In the bowl with the corn add the cooked, cooled chicken and mix together.
  • 8Keep the egg wash near; you’ll use it to seal the egg rolls.
  • 9Set 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 .
  • 10Fry a few at a time till they are golden brown on all sides.
  • 11Serve on the bed of chopped salad greens
  • 12Add a dollop of Sambal to the dipping sauce just before serving “ optional “
  • 13TO MAKE THE DIPPING SAUCE:
  • 14Pour the Mexican crema into a pot.
  • 15Add the raspberry sparkle & salt.
  • 16Add the Sambal, mix, cook on a very low heat for about 25 minutes stirring often, cool and refrigerate.
  • 17All 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.

Printable Recipe Card

About Rock and roll hall of fame, egg rolls

Main Ingredient: Chicken
Regional Style: Asian