Chicken Egg Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 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
I'm a busy mom of three, and I'm always looking for quick and easy recipes that my family will love. These Chicken Egg Rolls are perfect! They're made with simple ingredients that I always have on hand, and they're ready in just 30 minutes.
But the best part about these egg rolls is that they're so versatile. You can fill them with whatever you like, so you can customize them to your family's tastes. I like to fill mine with chicken, vegetables, and cheese, but you could also use beef, pork, or shrimp. And if you're looking for a vegetarian option, you could fill them with tofu or tempeh.
No matter what you choose to fill them with, these Chicken Egg Rolls are sure to be a hit! They're crispy on the outside and tender on the inside, and they're packed with flavor. Serve them with your favorite dipping sauce, and enjoy!
Step-by-step
- 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.
