Tuesday, April 21, 2009

Fake Out Take Out - Egg Rolls

After enjoying the Kung Pao Chicken, I found myself still in an Asian food kind of mood. When the hubby suggested egg rolls - I was definitely game - I had great success with Chicken Potstickers. I'll admit - there are a lot of ingredients and it is a long process - but it is easy and worth it - I doubt I will ever buy frozen egg rolls again. The egg rolls were amazingly full of freshness and flavor, I could have devoured the whole batch myself. (Sorry Jamie!) But restraint took over and we enjoyed a big bowl of steamed veggies to go with the egg rolls.

Serve egg rolls with plum, duck, teriyaki or whatever sauce you enjoy.

Cilantro-Lime Chicken Egg Rolls

2 cups shredded Napa cabbage
3 cloves garlic, minced
1 cup cooked (diced or shredded) chicken breast
1 tsp fresh ginger, shredded
1/2 cup carrot, shredded
1 cup yellow pepper, diced
2 green onions, thinly sliced
1 cup mushrooms, diced
1.5 cups bean sprouts
2 tbsp cilantro, chopped
1.5 tsp lime zest
squeeze of lime juice
3 tbsp low sodium soy sauce
1/2 tsp sesame oil
1 tbsp hoisin sauce
3 tbsp fat free chicken broth
dash of salt and pepper
egg roll wrappers
vegetable oil
plum or duck sauce

Heat 1-2 tbsp vegetable oil in large skillet on med-high heat.

In a small bowl, whisk together chicken broth, lime zest, lime juice, sesame oil, hoisin, soy sauce and a dash of salt and freshly ground black pepper. Set aside.

Add garlic and ginger, stir for a few seconds. Add peppers, mushrooms, carrots and sprouts. Cook for 3 minutes. Add in onions and cabbage and continue to cook for 2 more minutes. Add in soy mixture and stir till combined. Cook just until cabbage is wilted and veggies are softened. Stir in cilantro.

Remove from heat and let cool. Once filling has cooled, fill the egg rolls with approximately 2 tbsp of filling, or adjust accordingly. I filled the egg rolls with the wrappers diagonally - put the filling in the center, roll the bottom tightly over the filling, fold in the sides, slightly moisten the top of the wrapper and fold down and over, pressing to make sure all edges are sealed.

If making ahead of time, place a dampened paper towel over egg rolls to prevent them from drying out. I got 12 egg rolls from this batch of filling.

To cook: Heat a large skillet with two tbsp of vegetable oil over medium-high heat. Place egg rolls in skillet and fry on each side for about 4 minutes, until browned and crispy. Remove and place on a paper towel lined plate. Enjoy!

To freeze: Place egg rolls in a single layer on a cookie sheet. Once slightly frozen, remove and place in freezer bag. Thaw before using, and then cook as above.


gaga said...

I love that you pan fried them like potstickers instead of deep frying them. What a great idea! I can never get enough egg rolls...

Katherine said...

what was i supposed to do with the hoisin sauce? am i missing it in the instructions? They look good though :)

Melissa said...

Sorry Katherine....mix the hoisin with the soy mixture - my bad :)