Chicken Eggrolls

Eggrolls are something that my entire family will eat when we are at a Chinese restaurant… and that’s no small feat, with all of my picky children.  But it’s always one of those things that seemed too hard to make at home.  Until I tried it, and it’s actually not too hard!  It’s a little messy, as with anything that you have to cook in oil, but it was not as difficult as I thought it would be.

I watched a YouTube video on how to roll eggrolls (what did we do before YouTube?!) and figured out the “process”.  I used these rice spring roll wrappers:

For the filling, I put a couple Tbs. of oil in the skillet and stir-fried:
one bag of cabbage/carrot mix (from the pre-made salad section of the grocery store)
1 lb. shredded cooked chicken
4 Tbs. soy sauce
3 cloves garlic, chopped
1/2 can water chestnuts, drained & chopped
A few chopped chives

After it is cooked thru, set aside and allow to cool for about 20-30 minutes.

Next comes the rolling.  Dip the wrap in water so that it gets soft.

Put a small amount of filling on the bottom part of the wrap.

Begin rolling from the bottom.

When you’ve wrapped a couple of times, fold both sides over.

Then continue rolling.  The roll should be wet enough that it kind of sticks together at the end of the roll.

Once you have them rolled, cook them 2 at a time in about an inch of cooking oil.  Give them plenty of space to move around.

Cook them a couple of minutes on each side until they begin to get brown, then let them cool on a wire rack over a pan where the oil can drip off.

That’s it!  My family gobbled them up!  They’re especially yummy served with a Benihana-style fried rice.  Yum.

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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One Response to Chicken Eggrolls

  1. Tracey September 29, 2011 at 10:36 pm #

    Are those Mallory’s hands? When did they get so big?

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