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chicken

egg roll

This week's recipe is in honor of the asian celebration of Lunar New Year. Egg rolls are one of the various foods good to eat during this celebration, because the shape of the rolls resembles gold bars. Whether you celebrate it or not this is a delicious recipe to enjoy with your family or friends. They are very crispy on the outside and juicy on the inside .I hope you can enjoy ;)

makes 17 pieces
kosher style 
INGREDIENTS 
INSTRUCTIONS

2 CUPS                 GROUND CHICKEN BREAST 

1/2 CUP                 CHOPED ONION

1/2 CUP                 GREEN ONION

1 1/2 CUPS            SHREDDED AND 

                                 CHOPPED CABBAGE

3/4 CUP                SHREDDED CARROT 

1 TSP.                      SESAME OIL 

1 TBSP.                   GREATED GARLIC 

1 TSP.                      GRATED GINGER 

1 TSP.                      RICE VINEGAR 

1 TSP.                      PINK HIMALAYAN SALT

1/2 TSP.                  FRESLY GROUND PEPPER

3 TBSP.                   OYSTER SAUCE 

1 PKG.                     VERMICELLI NOODLES 

2 TSPS.                   DARK SOY SAUCE 

3 LARGE                 EGGS

 

1 PKG.                     SPRING ROLL WRAPPERS 

GRAPESEED OIL FOR FRYING 

1. CUT AND PREPARE ALL INGREDIENTS . 

2. TO HYDRATE THE VERMICELLI NOODLES. PLACE THE WHOLE PACKAGE IN A BOWL WITH ENOUGH WATER TO COVER THEM AND LET HYDRATE FOR TEN MINUTES. THEN DRAIN THE WATER AND CUT THE NODDLES IN PIECES THAT ARE ABOUT ONE INCH. 

3. IN A BOWL PLACE THE CHICKEN, BOTH ONIONS, CABBAGE, CARROTS, NOODLES, GARLIC, GINGER, SESAME OIL, VINEGAR, SALT, PEPPER, SOY SAUCE, OYSTER SAUCE AND TWO OF THE EGGS . 

4. WITH CLEAN HANDS OR GLOVES MIX EVERYTHING THOROUGHLY UNTIL IS AN HOMOGENEOUS MIXTURE AND SET ASIDE. 

5. OPEN THE PACKAGE OF SPRING ROLL SHEETS AND PUT IN A PLATE WITH A DAMP PAPER TOWEL TO COVER IT AND PREVENT IT FROM DRYING OUT . 

6. BEAT THE REMAINING EGG THAT WILL SERVE AS GLUE TO CLOSE THE EGGROLLS. 

 

7. PLACE ONE SHEET OF DOUGH IN A FLAT SURFACE WITH ONE OF THE CORNERS POINTED TO YOURSELF. 

 

8. IN THAT CORNER PLACE ABOUT TWO HEAPING TABLESPOONS OF THE FILLING . 

 

9. TO ROLL : FOLD THE DIUGH OVER THE FEELING , THEN ROLL AGAIN AND SQUEEZE TIGHTLY . FOLD IN THE LEFT SIDE, THEN THE RIGHT SIDE. THEN AGAIN ROLL TIGHTLY AND IN THE END CORNER APPLY THE BEATEN EGG TO FINISH ROLLING AND CLOSING THE EGGROLL. 

 

10. REPEAT THE PROCESS UNTIL THE FILLING IS FINISHED. YOU WILL LIKELY HAVE LEFT OVER WRAPPERS . DON'T WORRY, YOU CAN FREEZE THEM AGAIN IF YOU PLACE THEM IN A ZIP TOP BAG AND USE LATER. 

 

11. TO FRY : HEAT A PAN AT MEDIUM -HIGH HEAT WITH ABUNDANT OIL; ENIUGH TO DEEP FRY . FRY FOR ABOUT 5-10 MINUTES OR UNTIL GOLDEN BROWN . DRAIN ON A PAPER TOWEL AND RESIST THE URGE TO EAT RIGHT AWAY (HEHEHE....) TO NOE BURN YOURSELF. 

 

12. IF NOT FRYING ALL THE EGG ROLLS, YOU CAN FREEZE IN A ZIP TOP BAG UNITL YOU WISH TO EAT THEM . 

 

ENJOY ;)