Monday, November 7, 2011

Chicken Egg-Rolls are amazing!

I've been searching/making different recipes and trying to find a really good egg-roll. This one is AMAZING!!!  It tastes like it's straight from an Asian restaurant! You'll love it! I think they could be a little saltier but I'll put the recipe anyways, it's delicious! Next time I make this recipe I'll just add a little more soy sauce (or maybe just some salt?). Perfection! :)  
Chicken Egg-Rolls 

1 tsp sugar 
2 tsp soy sauce
2 tsp shao hsing
1 TBS oyster sauce 
1/2 lb. ground chicken
3 button mushrooms, diced small
3 scallions, sliced thin
1 cup bean sprouts
1 cup shredded cabbage
1 TBS peeled and minced fresh ginger root
1/2 cup shredded carrots 
Egg-roll wrappers 
Vegetable Oil  to saute veggies/cook chicken
Peanut Oil to fry the eggrolls

1. Whisk together the sugar, soy, oyster sauce and rice wine and then toss with the chicken. While it marinades, place 2 tablespoons of vegetable oil in a large skillet heated to medium-high. A minute later, add the mushrooms, scallions, cabbage, carrots and bean sprouts; saute', stirring occasionally for about 3 minutes. Remove from the pan with a slotted spoon.
2. Add another tablespoon of oil to the skillet and saute the ginger, stirring until fragrant, about 30 seconds. Add the chicken and its marinade and cook until it loses it's pinkness stirring occasionally to separate the pieces, about 3 minutes. Return the vegetables to the pan, mix well with the chicken, and cook for another minute. Remove the mixture with a slotted spoon. (You can prepare this filling, covered and refrigerated up to a day in advance.)

3. Add about 2 inches of peanut oil to a heavy saucepan and heat over medium-high heat until it reaches about 375°. Carefully place the egg-rolls into the heated oil but do not over-crowd the pan. The egg-rolls are done when they are golden brown. Use tongs to carefully transfer them from the oil to a plate covered with paper-towel (to soak up extra oil). Serve immediately with your favorite dipping sauce.

- Our favorite dipping sauce is Sweet Chili Sauce (bought from Safeway).
- I freeze all the egg-rolls I make individually on a cookie sheet (lined with foil, and then plastic wrap on top of the egg-rolls) for the entire day (or over-night) and then transfer them to freezer baggies.


  1. These sound fantastic. We love egg rolls and I know these would be a hit.

  2. Thanks Tiffany! :) You really should try them! I made them again today and added chopped cilantro after the filling was done cooking (plus a little salt and pepper). I can't wait to fry these babies up on Saturday! (Weekly Theme: Asian Saturday) :D