Crispy and hot, you can not get a better eggroll than one you make yourself. And, if you think it's an impossible feat, read on. Why do we prefer to make our own? Ingredient control! We know that our eggrolls are made with boneless, skinless chicken breast and fresh veggies without a speck of MSG. Make this healthy Chinese favorite tonight!
Serves 6
45 minutes
Ingredients:
2 Tbsp. sesame oil (Canola or vegetable oil will work too.)
1 pound boneless, skinless chicken breast
1 small purple onion, finely chopped
2 Tbsp. minced garlic
1 cup shredded carrots
2 cups shredded cabbage
4 oz. crimini mushrooms, finely chopped
1/4 cup soy sauce
1 package eggroll wrappers
3 cups canola oil
Make Dinner:
Chop chicken breast into tiny pieces no more than 1/8" thick. (Chef's Note: Ground chicken or turkey works well too.) In a large saute pan, heat sesame oil over medium high heat. Add chicken. Saute 5-7 minutes until chicken is cooked through. Add onions and garlic. Saute for 5 minutes, stirring often. Add shredded carrots, cabbage, and soy sauce. Saute another 5 minutes. Add mushrooms. Saute 5 minutes more until cabbage has cooked down. Remove from heat and let cool until able to handle.
Heat canola oil in a large frying pan over medium high heat. To roll eggrolls, place 2 Tbsp. veggie mixture in each eggroll wrapper. Fold according to package directions. Seal edges and place in hot oil. Fry for 3 minutes on each side until golden brown. Drain on paper towels. Serve with your favorite dipping sauce. We like sweet chili sauce, soy sauce and spicy mustard.
Serves 6
45 minutes
Ingredients:
2 Tbsp. sesame oil (Canola or vegetable oil will work too.)
1 pound boneless, skinless chicken breast
1 small purple onion, finely chopped
2 Tbsp. minced garlic
1 cup shredded carrots
2 cups shredded cabbage
4 oz. crimini mushrooms, finely chopped
1/4 cup soy sauce
1 package eggroll wrappers
3 cups canola oil
Make Dinner:
Chop chicken breast into tiny pieces no more than 1/8" thick. (Chef's Note: Ground chicken or turkey works well too.) In a large saute pan, heat sesame oil over medium high heat. Add chicken. Saute 5-7 minutes until chicken is cooked through. Add onions and garlic. Saute for 5 minutes, stirring often. Add shredded carrots, cabbage, and soy sauce. Saute another 5 minutes. Add mushrooms. Saute 5 minutes more until cabbage has cooked down. Remove from heat and let cool until able to handle.
Heat canola oil in a large frying pan over medium high heat. To roll eggrolls, place 2 Tbsp. veggie mixture in each eggroll wrapper. Fold according to package directions. Seal edges and place in hot oil. Fry for 3 minutes on each side until golden brown. Drain on paper towels. Serve with your favorite dipping sauce. We like sweet chili sauce, soy sauce and spicy mustard.
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