Who doesn’t love egg rolls??? Did you know they are extremely easy and budget friendly? Do you need a recipe for that leftover chicken you saved in the freezer? Have the itch for Chinese food, with this recipe you can stretch 1 chicken breast to basically feed the family for a night or fill your freezer with them, ready to cook at a moments notice.
They can be made with simple ingredients, or you can go for the more intricate recipe that entails a lot more. I tend to like to cook with what I have on hand rather than have to purchase odd ingredients that I will never use again.
Sometimes cooking recipes that entail a long list of ingredients are really worth the time and expense to make them but simple works really well for that leftover chicken you aren’t sure what to do with, or for that spur of the moment itch for Chinese food. This is the type of thing you could throw together with whatever vegetables you have on hand. You can always omit something that’s listed here or add your families favorite.
1 chicken breast or any leftover cooked chicken (or pork, or beef) About 1 ½ cup when minced
Cole slaw mix or shredded cabbage (2 cups)
2 cloves minced garlic
Red bell pepper
Onion (any kind)
Soy sauce, Honey, Worcestershire, or Hoisin sauce.
1 pkg egg roll wrappers
Oil for frying
Since this is a throw together recipe there aren’t any real measurements.
Dice or mince all vegetables and meat and mix together in a large bowl.
By using 1 chicken breast my bowl was mostly vegetables. If you prefer less vegetables and more meat in your egg rolls, by all means do it up however you wish. Now dip into your pantry and grab whatever sauce you have on hand. I usually use soy sauce, honey and Worcestershire, together. I use Just a drizzle or two of each to help hold the mixture together a bit, mix thoroughly.
Spoon mixture onto egg roll wrappers (about 2 tablespoons) and wrap them up. Wet the edges to help the seal.
Bring the bottom edge up over the filling,
Fold the sides in towards the center, over lapping the bottom “roll”.
Then gently roll the eggroll towards the open point, entirely enclosing the filling. Lightly moisten the tip of the egg roll to ensure it seals.
Wrap all egg rolls before frying.
At this point you can flash freeze on a cookie sheet for an hour then place into a large freezer bag to store. You can cook them frozen without thawing.
No worries If you have leftover filling. Hang on to it and mix it with leftover white rice. reheat for a yummy lunch! If you have leftover egg roll wrappers, fry them separately and sprinkle with powdered sugar for a tasty crunchy sweat treat.
If cooking now: heat oil in large skillet on med high heat. Fry in batches, do not overcrowd the pan, turning once to brown all over.
Alternatively you could spray them with cooking spray and bake in a 400 degree oven until browned and crisp. Personally I have never been able to “bake” an egg roll and have it turn out to my liking but I know a lot of people prefer to cook them this way.
Serve with steamed rice and a dipping sauce (mai ploy is our favorite) and you have made your family a meal they will love you for!