Monday, August 8, 2011

Egg Rolls

Now I will say these egg rolls are a little time consuming, but they are so worth it. The hubby doesn't even like egg rolls and he loved these. I had a ginger root in the fridge, I should have doubled checked it. Let's just say it had seen better days, so I used about 1/8 teaspoon ground ginger in the sauce. For the egg rolls I added some ground ginger until it tasted how we wanted it. Dave got the sugar and salt containers confused. :) We had to scrap the mound of salt off the mixture, they were still a little on the salty side. Not salty enough though to stop us from enjoying them. 

Egg Rolls

4 Chicken Breasts, cooked and shredded
1 16oz. Bag raw coleslaw vegetables (or shred about 2 cups of cabbage, with some shredded carrots added)
3-4 celery stalks, sliced
5 green onions
1 pkg (20 count) Wonton wrappers
1 egg

Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated

Put shredded chicken in big bowl with enough soy sauce, ginger and garlic to marinate chicken. In a large stir fry pan, cook coleslaw mix, celery and green onions until just tender with 1 tbs. oil. Add veggies to chicken bowl, along with 2 tsp. Salt, ½ tsp. Pepper, 3 tbs. Sugar, and mix with spoon.

In a small bowl, whisk one egg with 1 part water. To fill the wonton wrappers, place a heaping spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Try to seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. 

Fill all wrappers, then start the deep frying process. In a wok, fill enough oil to deep fry egg roll. Wait until oil is hot enough before putting egg roll inside. (365 degrees F.) You’ll have to monitor the speed of frying so that you don’t burn your egg rolls, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.

For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!

Recipe From: The Sister's Cafe

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