Chicken Egg Rolls

Name: Chicken Egg Rolls
Ingredients: 1/2 cup vegetable oil; 1 cup onion (finely chopped); 1 garlic clove (crushed or minced); 3 ounces boneless chicken breasts (cooked); 1/4 cup carrot (julienned); 1/4 cup green onion (julienned); 1/4 cup red bell pepper (cut into strips); 1/4 cup bean sprouts; 1 tablespoon sesame oil; 12 egg roll wraps; 1 egg white (lightly beaten)

11 ingredients

6 steps

Ingredients

1/2 cup vegetable oil
1 cup onion (finely chopped)
1 garlic clove (crushed or minced)
3 ounces boneless chicken breasts (cooked)
1/4 cup carrot (julienned)
1/4 cup green onion (julienned)
1/4 cup red bell pepper (cut into strips)
1/4 cup bean sprouts
1 tablespoon sesame oil
12 egg roll wraps
1 egg white (lightly beaten)

Directions

1

Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic.
2

Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic).
3

Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.).
4

Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white.
5

Chill in the fridge for 15 minutes before cooking.
6

You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!