[USA] Testing Chicken Egg Rolls
[USA] Testing Chicken Egg Rolls
This is what chuckwagon likes to eat when he's not eating sasuage!
Last edited by tybryner on Wed Apr 25, 2012 01:34, edited 2 times in total.
Good Evening Ty,
I always knew that CW was a guts, you have just proved it. I bet that he doesn't share them either. They look mighty fine.
What have you got wrapped up in this stack of look-a-like springrolls?
A recipe would be appreciated by this (always hungry) Dutchman from Down-Under.
Best Regards,
Jan.
I always knew that CW was a guts, you have just proved it. I bet that he doesn't share them either. They look mighty fine.
What have you got wrapped up in this stack of look-a-like springrolls?
A recipe would be appreciated by this (always hungry) Dutchman from Down-Under.
Best Regards,
Jan.
-
two_MN_kids
- Frequent User
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- Joined: Fri Feb 24, 2012 14:25
- Location: Blaine, MN
I needed a photo to test posting from photobucket, (and he's just a "bit" of a Chinese food fan). It's a picture I took for a cookbook I threw together a couple years ago.
(I usually at least triple this recipe if I'm going through the process of making them, and freeze several rolls before frying them.)
Basic Chicken Egg Rolls:
Ingredients: (I don't actually really measure any of this, just get close and you'll be fine)
1 pkg (of 20) egg roll wrappers
2 Cups diced chicken
3-4 Cups shredded cabbage or Bok Choy
1 Cup shredded carrot
1 Cup thin sliced celery
1 Cup bean sprouts, cut into about 1" pieces
3 Cloves garlic, minced
2 Tbsp minced ginger root
1 Tbsp vegetable or peanut oil
3 Tbsp Oyster Sauce
3 Tbsp soy sauce
1 tsp. sesame oil
Heat a wok or a large pot over med-high heat.
Add vegetable oil, chicken, ginger, and garlic. Stir-fry until chicken is cooked through.
Add everything else (well except the wrappers!) cover, cook for about 10 minutes, stirring occasionally until vegetables are cooked. (It will look like way too much, but the cabbage cooks down a lot)
Allow the filling to cool, drain any excess liquid. Wrap about 2 Tbsp of filling in each roll.
Deep fry until GB&D... I've also shallow-fried them in a pan before, they just need a little baby-sitting turning them a few times to cook evenly on all sides.
Don't forget the hot mustard to serve them with!
(I usually at least triple this recipe if I'm going through the process of making them, and freeze several rolls before frying them.)
Basic Chicken Egg Rolls:
Ingredients: (I don't actually really measure any of this, just get close and you'll be fine)
1 pkg (of 20) egg roll wrappers
2 Cups diced chicken
3-4 Cups shredded cabbage or Bok Choy
1 Cup shredded carrot
1 Cup thin sliced celery
1 Cup bean sprouts, cut into about 1" pieces
3 Cloves garlic, minced
2 Tbsp minced ginger root
1 Tbsp vegetable or peanut oil
3 Tbsp Oyster Sauce
3 Tbsp soy sauce
1 tsp. sesame oil
Heat a wok or a large pot over med-high heat.
Add vegetable oil, chicken, ginger, and garlic. Stir-fry until chicken is cooked through.
Add everything else (well except the wrappers!) cover, cook for about 10 minutes, stirring occasionally until vegetables are cooked. (It will look like way too much, but the cabbage cooks down a lot)
Allow the filling to cool, drain any excess liquid. Wrap about 2 Tbsp of filling in each roll.
Deep fry until GB&D... I've also shallow-fried them in a pan before, they just need a little baby-sitting turning them a few times to cook evenly on all sides.
Don't forget the hot mustard to serve them with!
-
Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Blimey Crusty!
If you don't make some of these, you'll need to repent someday! I've eaten these things in this guy's kitchen - he's sort of a cookin' legend in these parts! You've just got to try them. Now, if I could just figure out why he likes to eat RAW fish.
Best Wishes,
Chuckwagon
If you don't make some of these, you'll need to repent someday! I've eaten these things in this guy's kitchen - he's sort of a cookin' legend in these parts! You've just got to try them. Now, if I could just figure out why he likes to eat RAW fish.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
CW and Ty,
I certainly will make them, I have made lots of loempia's, they are a bit the same only larger. I never tried them with hot mustard though.
Being a clogwog, we usually ladle on the sambal oelek ( hot chilli mix)
I can tell you why you like to eat raw fish, your ancestry comes from where I originated.
Ty, thank you for your recipe and before I forget, welcome to the forum.
Keep the old feller under the thumb.
Best Regards,
Jan.
I certainly will make them, I have made lots of loempia's, they are a bit the same only larger. I never tried them with hot mustard though.
Being a clogwog, we usually ladle on the sambal oelek ( hot chilli mix)
I can tell you why you like to eat raw fish, your ancestry comes from where I originated.
Ty, thank you for your recipe and before I forget, welcome to the forum.
Keep the old feller under the thumb.
Best Regards,
Jan.
RE: Raw fish,
I have acquired a liking to sashimi, once a person gets over the !horror! of the raw aspect, it is indeed very very tasty. Fish that I do not liked cooked are quite palatable in raw form. The only way I could describe it is, it's cleaner, especially tuna, and salmon.
To stay on topic, eggrolls and sashimi. Yum!
<edited for spelling and punctuation>
I have acquired a liking to sashimi, once a person gets over the !horror! of the raw aspect, it is indeed very very tasty. Fish that I do not liked cooked are quite palatable in raw form. The only way I could describe it is, it's cleaner, especially tuna, and salmon.
To stay on topic, eggrolls and sashimi. Yum!
<edited for spelling and punctuation>
