Authentic Homemade Chicken Egg Rolls Recipe by Koji Cooks - A Must-Try Fusion Dish!

At WABICAFE, we prepare numerous Spring Rolls and Egg Rolls. Egg Rolls are slightly larger with thicker wrappers. Both are delicious. This recipe features a Roast Chicken that has been brined overnight for extra moisture and tenderness. A store-bought Rotisserie Chicken works well too, as do store-bought wrappers. Pair them with Sweet Chili Sauce for dipping - Mae Ploy is an excellent choice.

CHICKEN EGG ROLLS

THE CHICKEN = 1 3-4LB Chicken, marinated overnight in a Brining solution consisting of 6-8 cups of cold Water, 1 tablespoon of Kosher Salt, 1 tablespoon of Sugar, and 1 small Lemon cut into 1/8" slices, and kept in the refrigerator. The next day, take the Chicken out of the Brine, rinse it, dry it with a Paper Towel, coat it with 1 tablespoon of Olive Oil, and season with 1 teaspoon of Kosher Salt and 10 grinds of fresh Black Pepper. Bake at 400 degrees until the internal temperature reaches 165 degrees, which will take approximately 1-1/2 hours; check after the first hour. This is my basic, go-to simple Roast Chicken recipe.

INGREDIENTS

PREPPING INGREDIENTS

PREPPING VEGGIES

STIR FRY STEPS 2 & 3

STEP 6 ADDING THE CARROTS, NAPA TOPS, SCALLIONS & CHICKEN

ROLLING

PARALLEL SIDES

FRY 3 or 4 AT A TIME

FINISHED EGG ROLLS

ckage (24) defrosted Egg Roll wrappers.

Shredded Chicken from 1 Roast Chicken - recipe above.

2-3T. Vegetable Oil - divided.

1c Medium diced Shiitake Mushroom Caps.

1c Finely slivered, Celery Stalks (2 or 3).

!-1/2T Peeled, fresh grated Ginger.

2t Peeled, fresh grated Garlic.

12oz Mung Bean Sprouts

4c Finely julienned Napa Cabbage - I divide the heavier bottom of the leaves from the *soft top parts, the top 3 inches. *this is not necessary but it keeps the soft part from overcooking.

1c Peeled, finely julienned Carrot.

1c Finely chopped Scallions.

2T Sesame Oil

CHICKEN EGG ROLLS - Recipe (makes 24).

Seasoning Mixture = In a small bowl mix together

1 Small Egg, beaten.

2T Dry Sherry

1T Cornstarch

3T Quality Soy Sauce

1/4t Kosher Salt

15 Grinds of fresh Black Pepper.

Egg Roll sealing mixture = In a small bowl mix together

1 Small egg

2t Cornstarch

1T Water

1. Heat a Wok or a Large Skillet over medium-high heat until very hot.

2. Swirl in half of the Vegetable Oil, add the Shiitake, Celery, Ginger and Garlic and stir fry 3 minutes.

3. Add remaining Vegetable Oil, stir in the Mung Bean Sprouts and the juliened bottom parts of the Napa leaves and stir fry 2 minutes.

4. Stir in the Seasoning Mixture and stir fry 2 minutes longer to glaze, stir in the Sesame Oil and turn off the heat.

5. Transfer the stir fried Veggies to a large steel bowl.

6. Stir in shredded Chicken, uncooked Napa tops, Carrots and Scallions.

7. Working two wrappers at a time, place them side by side in diamond shape.

8. Place a scant 1/3c of filling about 1/3 up from the bottom (see Photo).

9. Brush the top two edges of the diamond with the sealing mixture.

10. Roll 1 turn and pull snuggly.

11. Turn in the opposing sides, to create parallel sides, (see photo).

12. continue to roll snuggly and press closed at the top.

13. Fry 3 or 4 at a time @ 375 degrees until golden (about 4 minutes), blot on paper towels, serve or allow to cool completely and refrigerate or freeze flat not touching, then bag. Reheat in a 400 degree oven.

    
    

    

    KOJISAN