Easy Deli Chicken Egg Rolls Food

EASY CHICKEN EGG ROLLS

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.

EASY DELI CHICKEN EGG ROLLS

Steps:

• Preheat oven to 300°F
• In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder.
• Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper.
• Fold bottom corner over filling, tucking it under on other side.
• Fold side corners over filling, forming an envelope shape.
• Roll egg roll toward remaining corner.
• Moisten top corner with water; press firmly to seal.
• Repeat with remaining chicken mixture and egg roll wrappers.
• In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F
• Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often.
• Drain on paper towels.
• Keep warm in oven while frying remaining egg rolls.
• Serve immediately with sweet and sour sauce.

EASY CHICKEN CURRY EGG ROLLS

Steps:

• Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
• Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
• Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
• Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

SAVORY CHICKEN EGG ROLLS WITH SWEET AND SOUR SAUCE

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.

EASY EGG ROLLS

Steps:

• In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
• In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
• In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
• Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
• Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.

CHICKEN EGG ROLLS

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!

CHICKEN EGG ROLLS

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.