Saturday, July 6, 2013
Chicken Vegetable Egg Rolls with Hoisin-Peanut Dip plus egg rolls sauce
I can never make up my mind which sauce I like best so here are 2 recipes for dipping sauces that I like
chicken vegetable egg rolls ingredients
1 pound ground chicken ( chicken breast or thigh meat)
1 cup Cabbage, shredded thin
3 green onions, small chopped
1/2 cup Carrot, grated (about 1 medium carrot)
3 large cloves garlic, minced
1 large egg
1 Tablespoon Fish sauce ( soy sauce, for the wimps) :)
freshly grated black pepper
1 package of Egg Roll Wrappers or sometimes called "spring roll" wrappers in the freezer section of market.
oil for frying.
fresh lettuce leaves (optional)
hoisin-peanut dip ingredients
about 1 cup of hoisin ( if it's too thick, water it down to dipping consistency)
1/2 cup smooth peanut butter
hot sauce or sriracha to taste (optional)
Make the chicken egg roll filling. In large bowl, combine chicken, cabbage, green onions, carrot, garlic, raw egg, fish sauce and black pepper. Mix together well, making sure all the chicken combines with the vegetables. Cover and allow to marinade for about 20 minutes.
Make the hoisin-peanut dip. In large bowl, combine all ingredients and whisk together well. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
Using egg roll wrappers or skins, add about 2 Tablespoons of chicken filling to each wrapper. Please watch the video here to learn how to roll even and tight rolls.
Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 325 degrees.
Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.
Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.
Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip.
You can also wrap these chicken vegetable egg rolls in lettuce and them eat them as lettuce egg roll wraps!
Quick Egg Roll Dipping Sauce
Try this quick and easy dipping sauce that only requires a few Asian ingredients! If you want to make this into a teriyaki, just add a bit of brown sugar (2 tbsp) and then cook it over low heat, adding a tablespoon of cornstarch for a thicker, glossier glaze-type sauce.
PREP TIME 5 Min
READY IN 5 Min
Original recipe yield 1 /3 cup
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/8 teaspoon sesame oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.