CRISPY EGG ROLLS
This is my mom's best eggroll recipe. This recipe seriously spoiled me because I've never been able to enjoy any other eggrolls anywhere! The brand of eggroll wrapper is ABSOLUTELY KEY in this recipe! It looks like a lot of steps, but most of them are how to roll an eggroll :D
Provided by swingncocoa
Categories Chinese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Marinate sliced chicken for 5-10 minutes.
- Heat wok on high, and add chicken, stirring until lightly cooked. (NOTE: Do not over cook, chicken will be reheated later). Remove chicken from wok and set aside.
- Heat a little oil in wok and add garlic and ginger. Brown very lightly, then add cabbage carrot, onion, celery, and green onion. Stir until cabbage and onion is slightly limp. Stir in soy sauce, oyster sauce, and cornstarch mixture. Add salt to taste. Remove from wok and allow to cool to room temperature or colder (very important!).
- Heat oil in sauce pan or wok for deep frying. Do not get too hot; about medium to med-high is fine.
- Beat egg white in a bowl until fluffy.
- Separate eggroll wrappers and store under a towel to prevent drying.
- On a plate, lay out a wrapper diagonally (with a corner pointing to you) and fill with about 1/2 cup filling (It is important for the filling to be cooled. If it is hot, the wrapper will tear). Fold corner closest to you over filling and tuck under.
- Gently but tightly roll about halfway up.
- Fold side corners toward the middle.
- Continue rolling up and leave about 2 inches unrolled.
- Brush a small amount of egg white on the exposed corner and finish rolling.
- Fry eggrolls until crispy golden brown.
- Remove and place on paper towels to drain.
Nutrition Facts : Calories 303, Fat 10.8, SaturatedFat 2.5, Cholesterol 48.2, Sodium 1476.7, Carbohydrate 29.9, Fiber 4.8, Sugar 6.6, Protein 22.6
SPICY CHICKEN EGG ROLLS WITH HONEY-APRICOT DIPPING SAUCE
I was making egg rolls one night, and just started adding things. These turned out pretty good. I had to guesstimate on the amounts of the spices. Please feel free to adjust to your taste.
Provided by Chef shapeweaver
Categories Chicken
Time 40m
Yield 14 egg r olls
Number Of Ingredients 14
Steps:
- In a large bowl combine cabbage and carrots; mix well.
- Add chicken; mix well.
- Add seasonings, mixing well.
- Taste, adjust seasonings if needed.
- Add egg, mixing well.
- To wrap egg rolls--.
- Lay wrapper on work surface.
- With wet fingers, damp all edges of wrapper.
- Place 4 tablespoons of mixture evenly across center of wrapper.
- Make sure filling is 3/4 inches away from edge.
- Fold bottom half over to meet top.
- Roll until tightly wrapped.
- Make sure that you are folding in sides as you are rolling.
- In a large 12 inch skillet, heat oil until hot.
- Fry on both sides until golden brown, about 3 minutes on each side.
- Drain on paper towels.
- For Honey-Apricot Dipping Sauce--.
- In small saucepan combine all sauce ingredients.
- Over low heat, stir until boiling.
- Then cool.
Nutrition Facts : Calories 373.6, Fat 17, SaturatedFat 1.4, Cholesterol 23.6, Sodium 292.7, Carbohydrate 51.9, Fiber 1.4, Sugar 27.4, Protein 6.1
CHICKEN EGG ROLLS
I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 12-14 Egg Rolls
Number Of Ingredients 8
Steps:
- Stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
- Heat 2 Tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). Remove from wok.
- Add more oil if necessary; stir-fry veggies for about 2 minutes.
- Add remaining soy sauce to cooked chicken mixture; toss to combine.
- Remove mixture to colander to drain and cool 15 minutes before using.
- Egg roll filling directions:
- Make a sealer by stirring together 1 T.flour and 2 T.water.
- Place 1 egg roll wrapper with 1 corner facing you. (Keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
- Place 3 tablespoons of filling on the center of the wrapper.
- Fold bottom corner over filling.
- Moisten left and right corners with the sealer.
- Fold them to the center, over filling sealing them to the bottom corner.
- Brush sealer onto the top corner edges.
- Roll egg roll up away from you enclosing filling tightly.
- Press top corner onto egg roll to seal(like an envelope); Repeat for each egg roll.
- To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat to 375 degrees.
- Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
- Keep warm in a 250 degree oven until all egg rolls are fried.
- Serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.
Nutrition Facts : Calories 117, Fat 0.7, SaturatedFat 0.1, Cholesterol 14.3, Sodium 252.1, Carbohydrate 19, Fiber 0.7, Sugar 0.1, Protein 7.8
KICK IT UP GRILLED CHICKEN #A1
Make and share this Kick It up Grilled Chicken #A1 recipe from Food.com.
Provided by AtHomeCreative
Categories Sauces
Time 1h49m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl.
- Add chicken, make sure the chicken is covered in the sauce.
- Place marinated chicken in the fridge for at least one hour.
- Heat grill to 325.
- Place your chicken thighs on the grill.
- Close the grill.
- For optimal grilling make sure not to open the grill to much.
- After 20 minutes flip the chicken let it cook for a additional 20.
- minutes again only checking on it sparingly.
- If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches.
- middle chicken will make you sick. And always make sure that the piece of chicken that is checked was.
- a piece from the outer edges not the middle as the grill heat (in some cases) likes to neglect the.
- food from the outer edges.
- Enjoy with a fresh Spinach, tomato and avocado salad!
CHICKEN EGG ROLLS
I have a cookbook of 500+ chicken recipes. I've been looking for a recipe to pair with various asian dishes that I cook. I think this would be perfect. You can use chicken, beef, turkey, veggies... whatever you have on hand really. You can serve these with light soy sauce or sweet & sour sauce. Cooking time does not include chill time.
Provided by Mama_Jennie
Categories Chicken Breast
Time 40m
Yield 12 egg rolls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic.
- Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic).
- Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.).
- Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white.
- Chill in the fridge for 15 minutes before cooking.
- You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!
SAVORY CHICKEN EGG ROLLS WITH SWEET AND SOUR SAUCE
A fun change from ordinary egg rolls, this chicken version with sauce is easy to prepare. These freeze well too! Prep time can be easily reduced using a food processor to grate the veggies and mix the filling.
Provided by canarygirl
Categories Chicken
Time 1h5m
Yield 20 egg rolls (about)
Number Of Ingredients 18
Steps:
- Combine all filling ingredients in a large bowl.
- Fill each wrapper with about 1/3 cup or more of the meat mixture.
- Roll up (burrito style) and seal edges with water (if using tortillas, seal with toothpicks).
- Heat oil in a large skillet or sauté pan over medium high heat and brown the roll ups for about 3-4 minutes on each side, until golden and cooked through.
- Drain on paper towels.
- Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly.
- Combine water and cornstarch, and add to juice mixture, stirring constantly.
- Remove from heat and allow to cool slightly.
- Serve hot roll ups with warm dipping sauce.
Nutrition Facts : Calories 162, Fat 2.7, SaturatedFat 0.7, Cholesterol 31.7, Sodium 206.2, Carbohydrate 26.2, Fiber 1.2, Sugar 3.8, Protein 8
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