Chicken Vegetable Egg Rolls w/ Peanut Hoisin Dip
YIELD: MAKES ABOUT 16 ROLLS
TOTAL TIME: 1 HOUR
The magic ingredient to these egg rolls is the fish sauce, don't be scared! This is a family recipe and we always use fish sauce. Just add it in, no one needs to know. But when they taste it, they'll be super pleased with the flavor. That's all that matters.
This recipe always uses raw chicken filling, then deep fried. So don't roll them too big, nor cook them at too high of a temperature. You don't want them to burn on the outside and still raw on the inside. Again this is a family recipe and why we cook the filling raw is because the wonderful juices and flavors of the chicken remain in the egg roll, leaving a wonderfully flavorful and moist inside roll. But if you prefer to pre-cook your filling prior to rolling, please do so.
ingredients:
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)
directions:
- 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
