Chicken Egg Rolls
Ground chicken, crimini mushrooms, carrots, celery and bean sprouts rolled in a wrapper and fried until golden.
Servings 20 Servings
Ingredients
Ingredients:
- 1 pound ground chicken
- 2 teaspoons sesame oil divided
- 1 tablespoon plus 2 teaspoons soy sauce
- 1 teaspoon minced fresh ginger
- 3 cloves garlic minced
- 1 cup diced celery about 3 ribs
- 1/2 cup diced carrots
- 1/2 cup diced yellow onion
- 3/4 cup chopped crimini mushrooms
- 8 ounces bean sprouts
- 1/2 teaspoon fish sauce
- 2 teaspoons sambal oelek
- 2 teaspoons roasted sesame seeds
- 3 green onions chopped
- kosher salt to taste
- 20 egg roll wrappers
- bowl of water for sealing wrappers
Instructions
- In a wok or large saute pan, combine ground chicken with 1 teaspoon sesame oil, 1 tablespoon soy sauce, minced garlic and minced ginger. Cook over medium heat until chicken is cooked through. Transfer chicken to a colander to strain.
- In the same pan, add remaining sesame oil and heat over medium heat. Once oil is hot add celery, carrots, onions, mushrooms and bean sprouts. Stir in fish sauce, sambal oleke, sesame seeds and remaining soy sauce. Continue cooking for 2 minutes. Return ground chicken to the pan. Stir to combine. Continue cooking until the vegetables are slightly softened. Add green onions. Season with salt to taste. Remove from heat and allow to cool.
- To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip your finger in water and wet the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
- To fry them, heat about 1 inch of oil in a frying pan over medium heat. Drop a tiny piece of a wrapper into the oil, if it sizzles the oil is ready. Fry egg rolls until golden brown, about 2-3 minutes per side.
- Transfer to paper towel lined plate. Sprinkle with salt. Serve.
Notes
Enjoy!