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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge. Ingredients:
1 teaspoon cornstarch |
1 teaspoon soy sauce |
1 whole boneless skinless chicken breast, chopped |
peanut oil or salad oil |
2 green onions, chopped |
1 (14 ounce) package stir fry vegetables, finely chopped |
1 teaspoon soy sauce |
12 -14 egg roll wraps |
Directions:
1. Stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
2. Heat 2 Tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). Remove from wok.
3. Add more oil if necessary; stir-fry veggies for about 2 minutes.
4. Add remaining soy sauce to cooked chicken mixture; toss to combine.
5. Remove mixture to colander to drain and cool 15 minutes before using.
6. Egg roll filling directions:
7. Make a sealer by stirring together 1 T.flour and 2 T.water.
8. Place 1 egg roll wrapper with 1 corner facing you. (Keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
9. Place 3 tablespoons of filling on the center of the wrapper.
10. Fold bottom corner over filling.
11. Moisten left and right corners with the sealer.
12. Fold them to the center, over filling sealing them to the bottom corner.
13. Brush sealer onto the top corner edges.
14. Roll egg roll up away from you enclosing filling tightly.
15. Press top corner onto egg roll to seal(like an envelope); Repeat for each egg roll.
16. To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat to 375 degrees.
17. Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
18. Keep warm in a 250 degree oven until all egg rolls are fried.
19. Serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.
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