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Egg Rolls




Source of Recipe


sophistimom






List of Ingredients



• 1 pound ground chicken breast
  
• 1 shallot, minced
  
• 1/2 onion, minced
  
• 1/2 red bell pepper, diced
  
• 1 cup mushrooms, diced
  
• 1 clove garlic, minced
  
• 1 tablespoon fresh ginger, grated
  
• 2 cups cabbage, shredded
  
• 1/3 cup fresh cilantro, chopped
  
• 3 tablespoons soy sauce
  
• salt and pepper to taste
  
• pinch cayenne pepper
  
• 1/2 teaspoon toasted sesame oil
  
• 1 tablespoon rice vinegar
  
• 15-16 egg roll wrappers
  
• 1 egg, beaten with a tablespoon of water
  
• 6 tablespoons vegetable oil for frying
  






Instructions



1. Heat chicken breast in a tablespoon of oil; add in shallot, onion, red pepper, and mushrooms. Cook until vegetables become tender, about 7 minutes. Add in garlic and ginger. Stir in cabbage and cook until chicken is fully cooked and cabbage is bright green.
   
   
2. Drain chicken mixture in a strainer.
   
   
3. Place mixture in a bowl and stir in cilantro, salt and pepper, soy sauce, sesame oil, and vinegar.
   
   
4. Place an egg roll wrapper on a diagonal and remove any extra cornstarch with a pastry brush; spoon 2-3 tablespoons of mixture on the center. Fold bottom corner over the mixture, pull in side corners. Brush egg wash on the remainder of the wrapper and roll up. Place egg roll on a cookie sheet lined with parchment paper or silicone baking pad. Repeat with remaining wrappers and mixture.
   
   
5. In a large skillet, heat 1/4 cup of oil on medium heat. Working in small batches, cook egg rolls until golden brown on all sides.
   
   
6. As they are finished, place on a cookie sheet in a warm oven (200 degrees), until ready to serve.