CHICKEN VEGETABLE EGG ROLLS W/ PEANUT HOISIN DIP
There's lots of valuable info and photo tutorials in the full recipe write up. Please try to read it in order to have the best cooking results. The magic ingredient to these egg rolls is the fish sauce, don't be scared! When you taste it you'll pleased with the rich flavor. For the Hoisin-Peanut dip: Some hoisin sauces are thicker than others. Adjust the water amount in the recipe to your desired dip consistency.Feel free to substitute whatever ground meat you prefer (pork, turkey, beef, etc...) As mentioned in the write up, many cultures will wrap the egg rolls with an uncooked filling, and then when it frys, the raw meat gets cooked through nicely. If you are comfortable with that, skip precooking the filling, mix everything together, roll & fry.
Provided by Diane
Categories Appetizer Main Course Side Dish
Time 30m
Number Of Ingredients 20
Steps:
- Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 1-2 minutes or until the chicken is lightly browned.
- Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool.
- While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
- Using egg roll wrappers or spring roll wrappers, add about 1-2 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling (watch the video and look at the photos in the post above to see how to roll even and tight rolls).
- Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
- Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.
- Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.
- Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!
Nutrition Facts : Calories 517 kcal, Carbohydrate 59 g, Protein 26 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 1281 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
VIETNAMESE ROLLS WITH PEANUT DIPPING SAUCE
Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.
Provided by LMillerRN
Categories Vegetable
Time 40m
Yield 12 rolls
Number Of Ingredients 15
Steps:
- To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.
- To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
- Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
- Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.
Nutrition Facts : Calories 144, Fat 5.6, SaturatedFat 0.9, Cholesterol 24.4, Sodium 271.9, Carbohydrate 13.8, Fiber 1.7, Sugar 9.8, Protein 10.5
EASY CHICKEN EGG ROLLS
I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 24 egg rolls
Number Of Ingredients 11
Steps:
- Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
- Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
- Cover and steam for 5 minutes.
- Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
- Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
- While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
- Fry until a deep golden brown, a few at a time; drain on paper towels.
Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5
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