Chicken egg rolls are delicious! Crispy on the outside and tender, juicy and flavorful on the inside. These are absolutely delicious! Boneless, skinless chicken thighs marinated with an Asian flare with carrots, cabbage, onion, celery and garlic all wrapped up in a crispy won ton wrap. Add your favorite dipping sauce and dig in! You’ll love these chicken egg rolls!
Ingredients: Chicken Egg Rolls ( marinade )
1 1/2 lbs. boneless skinless chicken thighs ( about 6 thighs )
1/4 teas. salt
1 teas. pepper
2 tbsp. soy sauce
1 tbsp. teriyaki sauce
2 teas. corn starch
2 tbsp. peanut oil
Method: Chicken Egg Rolls ( marinade )
Wash and dry your chicken thighs and slice into strips about 1 inch long and 1/2 inch wide. An easy way to do this is to semi freeze the chicken. This will keep the thighs stiff while slicing making it easier to cut. It will thaw almost immediately. Add your chicken to a ziplock bag. In a small bowl add the soy sauce, teriyaki sauce, salt and pepper and stir to combine. Add the corn starch and stir until it has dissolved then add the peanut oil and stir it in. Pour the mixture into the bag with the chicken and zip shut. Using your hands, gently “smoosh” the chicken around to thoroughly coat it with the marinade. Open the bag and squeeze out as much air as possible and close it back up and let it sit at room temperature to marinate for about 1/2 hour.
Ingredients: Chicken Egg Rolls With Vegetables
1 small head green cabbage ( 1/2 in. strips )
2 stalks celery ( thin bias slice )
2 carrots ( cut in half lengthwise then thin bias slice )
5 cloves fresh garlic ( rough chopped )
1 pkg. won ton wraps ( about 20 )
2 tbsp. soy sauce
1 tbsp. teriyaki sauce
2 teas. sesame oil
1 tbsp. peanut oil
1 egg and the same amount of water ( 1/2 and 1/2 )
3 to 4 cups vegetable or peanut oil ( for frying )
Method: Chicken Egg Rolls With Vegetables
Steam your cabbage separately in a steamer or by placing a metal colander over a pot of boiling water and cover, it takes about 8 to 10 minutes. This might have to be done in a few batches. Remove to a big bowl. While your cabbage is steaming, add the peanut oil to a deep 14 inch skillet preheated to medium high heat. You will need at least a 14 inch skillet or two 10 inch skillets. Add the garlic and saute for only about 30 seconds. The oil will be hot and you don’t want to burn your garlic. Stir in the onion, carrots and celery and saute for about 5 minutes and then push the mixture to one side of the pan. Add your chicken to the open part of the pan and move your pan so that the vegetables are off of the direct heat and the chicken is over the direct heat.
Basically what we’re doing is heating only one side of the pan ( the chicken ) and keeping the other side ( the vegetables ) warm. Cook the chicken for 20 to 30 minutes, stirring both the vegetables and the chicken occasionally. After the chicken has browned, stir the vegetables into it and add the steamed cabbage, soy sauce, teriyaki sauce and sesame oil and give it a good stir. Continue to cook on medium high heat for about 5 to 8 minutes. Remove from heat and let the mixture cool. If you try to roll your egg rolls with a hot mixture the wraps will start to dissolve and turn to mush. I actually put my mixture into the refrigerator to chill slightly.
For the 2 pan method, use 1 pan to cook the vegetables and 1 for the chicken. Start the chicken about 15 minutes before the vegetables so they will be done about the same time. Combine these into one pan and then take half of that mixture and add it back to the other pan and then add half of the cabbage to each pan along with half of the soy sauce, teriyaki sauce and sesame oil, basically 2 batches.
After your mixture has cooled, mix the egg and water into a small bowl to make an egg wash. Place a won ton wrap on a small plate so that when you’re looking at it it is in the shape of a diamond instead of a square. Spoon about 2 to 3 tablespoons of your mixture onto a won ton wrap just below the center and brush a very light coating of the egg wash on the top two sides. From the point at the top to the corners on the side. Go easy on the egg wash, too much will start to dissolve the wraps. Think of the glue strip on an envelope, that’s all you really need. Fold the bottom over the mixture, turn in the two sides and gently roll it up making sure to seal it. Roll about 3 to 5 at a time and place them into a preheated 350 degree pan of hot oil to fry. They take about 3 to 5 minutes. Remove them to drain on a few paper towels. Roll up a few more while your first batch is frying and continue until done. I got about 18 chicken egg rolls out of this batch.
Add your favorite dipping sauce and dig in! The suttle flavors of the soy and teriyaki sauces along with the nuttiness of the sesame oil make for wonderful slightly sweet yet savory chicken egg rolls that are tender and juicy on the inside and crispy on the outside, just what you would expect from a good Chinese restaurant.
Give them a try, you’ll love em! HAPPY COOKING!