My darling wife gave me a challenge last weekend. She gave me a recipe for Sesame Chicken Egg Rolls, something she saw on the internet. I’ve cooked with egg roll and won ton wrappers before, but I’ve never made egg rolls. Honestly, I thought making egg rolls was something passed down through the generations. Kind of like some secret from the kitchen of Chinese restaurants. A secret I didn’t know. But why not, I’ll try anything once.
These Chicken Egg Rolls are kind of like a chicken stir fry made into egg rolls. Then as an added bonus there’s also a Hoisin Sweet and Sour sauce. When I first saw the recipe I was thinking, what is Hoisin sauce? I found it at the grocery store in the Asian section. I tasted it right away and it has this sweet, kind of a plum taste to it. It tasted good so I bought some. A different container of course, because some lunatic already opened this one.
I started this recipe by cutting up one chicken breast. I removed the excess fat, I cut off the tender, then butterflied the chicken breast. Then I cut it into small strips along with the chicken tender. I cooked the chicken in my cast iron skillet along with some olive oil for a few minutes, until it started to brown. The next thing I did was add my vegetables to the chicken. I had a bag of an Asian stir fry mix that was already thawed. Once the vegetables cooked for a couple minutes I added my stir fry sauce.
‘Oh no, I don’t have stir fry sauce! I need to run out to the store to get stir fry sauce!’ Don’t run out just yet because you probably have all the ingredients to make stir fry sauce in your kitchen. I actually made this ahead of time. To make the stir fry sauce I combined half a cup of soy sauce with some brown sugar, ginger, vinegar, and water. Then I pressed a couple garlic gloves into the mixture and stirred it up really well.
I added my stir fry sauce along with just a couple drops of Sriracha sauce, then let it simmer for a couple minutes. I could have served this for dinner as it was and it would have been a very fast and easy weeknight meal. But tonight I was making egg rolls. I transferred the chicken stir fry to my food processor to chop it into small pieces. I did it in a couple batches because my food processor is really small. It worked just fine though.
I laid out some won ton wrappers on my counter, then added a couple tablespoons of the chicken mixture to the center. I spread the mixture out just a little bit, then folded the bottom corner over the filling, then both sides of the egg roll wrapper, and rolled it up. I sealed the last corner of the wrapper with water. I dipped my finger in a small dish of water and spread just enough water to wet the inside so it would stick when I rolled it up. It reminded me of sealing an envelope. Back in the day when we sent envelopes in the mail. Except of course I didn’t use my tongue.
The next thing I did was pour a quart of vegetable oil in a large stock pot and heated it over a low to medium heat. When the oil was the right temperature (350F) I fried the egg rolls in batches of five. It only took a few minutes until they were done, so I let the Chicken Egg Rolls cool off on some paper towels. While they were cooling I made the sauce for the egg rolls.
The Hoisin Sweet and Sour Sauce is even easier than the stir fry sauce. I mixed some Hoisin sauce with sugar and vinegar. Then I added a little cornstarch, just to thicken it up.
This is the chef’s knife set that I use and what I recommend. As far as Chef’s knifes go they can get kind of expensive, but this one is not. This knife not only comes with a vegetable paring knife (that I also use all the time), but a pair of scissors. I use the scissors for making my S’mores Cup dessert and for trimming skin off chicken. The scissors are really sharp!
Adapted from Carlsbad Cravings