Oh my. These egg rolls are SO GOOD. This recipe comes from my friend, Jennie Whiting’s blog Tried and True Recipes, and she says that they don’t order egg rolls at restaurants anymore because they just can’t compare. And you know what? She’s right. I don’t think I will be able to order them ever again either. I am ruined by this recipe. :)
I have to admit that it was a bit time-intensive to wrap each egg roll. After some trial and error, I ended up folding them like envelopes and found the task much easier. Jennie uses the bigger size of wrappers, which would have made the wrapping part of the recipe go quicker. Apparently I didn’t look at all my options when I picked up the Wonton wrappers at my grocery store. Whichever size I use in the future, I will cheerfully wrap them up knowing how oh-so-worth-it they are!
By the way, I am not a fan of deep fried foods, or the process of deep frying foods for that matter. Of all the times that I actually break down and do it, I only like about half of the recipes I try. If that. They have to be out-of-the-roof good to be worth the hassle and the low score on my healthy-eating chart. But this recipe makes the cut! (for sure!)
Submitted by Erin ~ The Sisters Cafe .com
4 chicken breasts, cooked and shredded
1 16oz. bag raw coleslaw vegetables (or shred about 2 cups of cabbage, with some shredded carrots added)
3-4 celery stalks, sliced
5 green onions
1 pkg (20 count) Wonton wrappers
Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. cornstarch
1/3 cup white vinegar
2 Tbs. soy sauce
1 cup pineapple juice
2/3 cup ketchup
½ tsp. ginger, freshly grated
Put shredded chicken in big bowl with enough soy sauce, ginger and garlic to marinate chicken. In a large stir fry pan, cook coleslaw mix, celery and green onions until just tender with 1 tbs. oil. Add veggies to chicken bowl, along with 2 tsp. Salt, ½ tsp. Pepper, 3 tbs. Sugar, and mix with spoon.
In a small bowl, whisk one egg with 1 part water. To fill the wonton wrappers, place a heaping spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Try to seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together.
Fill all wrappers, then start the deep frying process. In a wok, fill enough oil to deep fry egg roll. Wait until oil is hot enough before putting egg roll inside. (~365 degrees F.) You’ll have to monitor the speed of frying so that you don’t burn your egg rolls, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.
For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!