Whenever we go to Panda Express I always eye up the chicken egg rolls but never buy them. It’s a mixture of me feeling too guilty to eat additional fried calories and me being to cheap to buy them. Let’s be honest here – it’s probably the later. But last week, I finally got my egg roll fix! Instead of getting them as a side for my fast-food dinner, I made them at home as our main dish. I was able to control the amount of salt, the cut of chicken, and the type of oil I used. Just these facts alone make me feel so much better about what I’m eating.
These egg rolls are filled with shredded carrots, shredded cabbage, bean sprouts, marinated chicken and garlic. They are easy to put together and taste authentic. As with most fried foods, they don’t reheat the best, so you might want to only assemble and fry what you are going to eat that day, and then assemble and fry again for the leftovers.
Chicken Egg Rolls (makes 12-16 rolls)
For the filling:
2 Tbs soy sauce, divided
2 cloves minced garlic, divided
2 chopped green onions, divided
3 tbsp. vegetable oil, divided
8 oz boneless, skinless chicken breasts, cut into strips
1/2 small head green cabbage, shredded thin
1 large carrot peeled and shredded
1 cup fresh bean sprouts
12-16 egg roll wrappers
1 tbsp. cornstarch mixed with 3 tbsp. water
Peanut oil, for frying
To marinate the chicken, combine 1 Tbs of sauce sauce, 1 minced garlic clove, one green onion, 1 Tbs of oil and the chicken breast in a ziplock bag. Move the liquid around the chicken and seal the bag, pressing out as much air as possible. Refrigerate for 30 minute or up to 3 hours.
Heat 1 Tbs of oil in a large saute pan over high heat. When the oil is hot, carefully add the chicken to the pan. Cook the chicken until cooked through and browned on both sides. Remove from pan cut into very small pieces. Set aside.
Reduce heat to medium and add the remaining 1 Tbs of oil to the pan. Add the shredded cabbage, carrots and remaining Tbs of soy sauce to the pan. Saute for 5 minutes, until vegetables have softened. Add the bean sprouts and cook for another 2 minutes. Lastly, add the remaining glove of minced garlic and cook until fragrant, about one minute.
Add the remaining tablespoon of oil to the pan. Add the shredded cabbage and carrots, and the remaining tablespoon of soy sauce. Stir to toss the vegetables. Cook over high heat for about 2 minutes. Toss in the bean sprouts, remaining garlic and green onions and cook for 1 minute more. Remove from the heat and stir in the chicken. Place the entire mixture into a strainer placed over a bowl. Press down mixture to expel as much moisture as possible. Let mixture sit for at least 30 minutes before filling the egg roll wrappers.
To complete the egg rolls, heat at least 3 inches of oil in a Dutch oven or deep fryer to 375F. While the oil is heating, prepare the egg rolls. Lay one egg roll wrapper on a clean, dry surface with one corner facing you. Place 1-2 Tbs of the chicken/cabbage mixture in the middle of the egg roll wrapper. Fold the corner closest to you over the filling. Rolling slightly away from you, fold the two corners facing to the side in towards the middle. Continue rolling the wrapper tightly away from you. Dip a finger in the cornstarch/water mixture and brush the inside of the remaining corner with it. Adhere it to the egg roll and repeat with the remaining egg roll wrappers and mixture.
Fry egg rolls, 4-5 at a time until golden brown, about 5 minutes. Let drain on a paper towel and serve warm with sweet and sour sauce, duck sauce or soy sauce.
Recipe from Annie’s Eats