Making Chicken Egg Rolls

Prep Time: 1 hr

Cook Time: 30 min

Total Time: 1.30

Yield: 10 egg rolls

Ingredients:

• 10 sheets egg roll wrappers
• 1.5-2 cup cooked chicken
• 1.5 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2-3/4 cup sliced celery
• 3-4 green onions
• 1 can or fresh bean sprouts or hand full fresh
• 1-2 small cans water chestnuts
• 1/2-3/4 tsp ginger/fresh or grated
• 1/2 tsp celery salt
• 4-6 Tbsp soy sauce
• 1-1.5 tsp corn starch
• 1 egg
• Dipping Sauce
• 1/2 cup mayonaise
• 2-3 Tbsp yellow or brown mustard
• 1-3 tsp soy sauce

Steps:

1. We're going to first get the vegetables prepped and ready to stir fry. Set aside in separate bowls. Grate your carrots.

 
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2. Slice your celery stalks.

 
3. Shred your cabbage.

 
4. Slice green onions.

 
5. Slice or dice the water chestnuts and mince garlic.

 
6. Heat your skillet with a 1/2-1 tsp of oil to quickly stir fry your shredded carrots and cabbage. Just 2-5 minutes is all you will quick fry this, as the veggies are to still have a bit of a crunch, but we just don't want them raw.
   Remove from skillet and put that in large bowl.

 
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7. Then quickly stir fry your green onions for a minute or two. Then put those into the large bowl with your cabbage and carrots.

 
8. Quicky stir fry your celery now in the same skillet and put those into the same large bowl.

 
9. Then quickly stir fry your water chestnuts for 2-3 minutes, and add that too into the large bowl.

 
10. Now we're going to "quick fry" garlic, either pre-minced, or fresh in the same skillet we stir fried all the other veggies in. Just for a min, or until aromatic.

 

 
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11. Cut up your bean sprouts (fresh or canned). They're very long pieces which is why we'll chop them up a bit, but not too much, we're only making the length of them a bit shorter. No need to stir fry them, just put them also in the large bowl too.

 
12. And lastly for the ingredients of inside the egg rolls, is the chicken. Cut or shred your *pre* cooked chicken, and place that into the large bowl too.

 
13. Now everything you chopped and sliced or diced, should be in your large bowl. Stir to combine, then add all your spices, soy sauce, and cornstarch and stir. Set aside.

 
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14. Now make an egg wash. We're going to use this as the "glue" for the egg roll to keep it from coming unwrapped when it's cooking in the hot oil.

 
15. Take an egg roll wrapper, and place about 2-3 heaping Tbsp. of your mix in the middle.
    
    Fold the one side of your wrapper over, then fold over both of the other sides, using your fingers dipped into the egg wash to keep it "glued". Last, just roll the egg roll over, again using the egg wash to keep it together.

 

 

 

 
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16. Now heat your oil to a good medium heat in a pot. Make sure there's enough oil to be able to cover the egg rolls when they're placed in it. About 2" of oil should be enough in your pot, depending on the size of the pan also.
17. Dipping Sauce: While the pot of oil is heating, we're going to make a very simple mustard dipping sauce. You can use any dipping sauce, but the flavors in this go really well with the egg rolls, and it takes only a minute to prepare. Mix mayonnaise, mustard, and soy sauce. Stir, and that's it. If you want it more mustardy, just add a touch more mustard.

 
18. When your oil is hot, add a few egg rolls. Don't want to over crowd them, (I've only got a couple of egg rolls in at one time, and this is a good sized pot). Turn with tongs to get all sides crispy bubbly golden. Place on a rack to drain, with a paper towel underneath the rack. The light crispy outside will get soggy if you put the egg rolls directly on a paper towel, so we don't want that. The crispy is so wonderful on the outside, as well as the semi crisp veggies inside.

 
19. Dip your egg rolls in your separate dipping sauce bowl, and enjoy! :)