Try this Chicken Egg Rolls recipe.
- 1 garlic minced
- 1 tb vinegar
- 1 tb soy sauce
- 1/2 ts five spice powder
- 1 tb cooking oil
- 1/2 c plum preserves
- 1/8 ts ground ginger
- cooking oil for deep-frying
- 1/8 ts garlic powder
- 1 16-oz can bean sprouts drained (patted dry)
- 1 whole large chicken breast
- 1/2 c celery chopped small
- 8 egg roll skins or packaged
- 2 ts cornstarch
- plum sauce
- 1 ds ground red pepper
- 2 tb soy sauce
- Carbohydrate 18.5919766733638 g
- Cholesterol 15.1962931034483 mg
- Fat 3.99918312140778 g
- Fiber 0.522047680634873 g
- Protein 6.25958882722562 g
- Saturated Fat 0.749358933189607 g
- Serving Size 1 1 Serving (80g)
- Sodium 201.109907866331 mg
- Sugar 18.0699289927289 g
- Trans Fat 0.264695975215517 g
- Calories 137 calories
Step-by-step
- For filling, chop chicken.
- Preheat a large skillet or wok over high heat; add cooking oil.
- Stir-fry chopped chicken and garlic in the oil for 2 minutes.
- Add the bean sprouts and celery.
- Stir-fry 2 more minutes.
- Mix the cornstarch in with the soy sauce, add the five spice powder.
- Add to the chicken mixture and cook until thickened.
- Cool to room temperature.
- Place an egg roll skin with one point toward you.
- Spoon 1/4 cup filling diagonally across and just below center of skin.
- Fold the bottom point of skin over the filling; tuck point under filling.
- Fold side corners over, forming an envelope shape.
- Roll up toward remaining corner; moisten point and press firmly to seal.
- Repeat with the remaining skins and filling.
- Fry egg rolls, 2 or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden brown.
- Drain on paper towelling.
- Serve warm with plum Sauce.
- Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy sauce, garlic powder, ground ginger, and a dash of ground red pepper.
- Bring mixture to boiling, stirring constantly.
- Remove from heat; cool.
- Refrigerate in covered container overnight to blend seasonings.
Deep-frying relies on thermal stability, requiring hot oil maintained precisely at 365 degrees Fahrenheit to ensure wrappers crisp rapidly before grease penetrates the interior. Cooking chicken and aromatic garlic over high heat for two minutes initiates rapid moisture release, preventing the skillet from cooling down prematurely and steaming the filling instead of browning it. Incorporating cornstarch directly into the soy sauce and five-spice mixture creates a binding agent that thickens residual juices when heated, yielding a cohesive filling that will not rupture the delicate wheat wrappers. Thoroughly draining and patting dry canned bean sprouts eliminates excess water content that otherwise causes dangerous oil splatter and soggy pastry. Rolling requires aligning skins diagonally to form an envelope, pulling side corners tightly inward to eliminate internal air pockets that trap steam and cause blistering. Frying batches of two or three prevents oil temperature from plummeting below the threshold needed for a shatteringly crisp exterior. Swapping fresh aromatics for ground spices in the accompanying plum sauce alters pungency, demanding a full overnight refrigeration window to meld the preserves, vinegar, and ginger properly.
