I am going through an Asian food phase if you haven’t noticed. I think I’ve cooked Asian food at least 5 times a week in the past month!
I often go through phases in my cooking, sometimes I can’t stop cooking Italian food, and then Greek, and don’t forget Mexican…it happens in waves people…lol.
I get a taste for a certain food, then I can’t stop cooking and eating it! I will wake up in the middle of night and start making egg rolls…yes, it’s that bad…!
Hey, they freeze well, but never last that long in my house.
Oh…by the way I have a giveaway (entry below)…it’s the KitchenAid mixer…I love my KitchenAid Mixer, which I use all the time!!!
I am a gadget junkie, so if it requires a plug….I want it!
Back to cooking people!
If you’re a foodie like myself, you must keep a well stocked pantry. I always keep 2 bottles of all my favorite Asian cooking products.
Remember, sometimes I am a midnight cooker, and I am not trying to run to the store because I am out of oyster sauce!
For these egg rolls I put everything in my Ninja to chop it up. It saves a lot of time by chopping them up in the blender.
Note, don’t use a Vitamix to do this…it will turn everything into soup…it’s way too much power…how do I know this…umm…because I already made that mistake…!
Perfectly wrapped egg rolls. Make sure you allow your chicken filling to cool slightly before making the rolls. Also I used water to seal the rolls but a little cornstarch and water also works.
Check out my Smoked Chicken Rangoons if you want a different spin on these babies….
Fry them for about 2-3 minutes per side in hot cooking oil.
Don’t forget to serve them with a side of sweet and sour sauce for dipping! It’s time to eat…and if I don’t hurry up with the pictures, Big Goo will eat them all…!
Sesame Chicken Egg Rolls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16-20 egg rolls
1 chicken breast, boneless, skinless, ground
1 pack spring roll or egg roll wrappers
1 carrot, peeled if non-organic
2 cups Napa cabbage, grated
1/2 cup red onion
1 tablespoon ginger, fresh
1 clove garlic, minced
1 tablespoon sesame oil
1 teaspoon oyster sauce
1 teaspoon chili paste
1 teaspoon sriracha
1 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup cooking oil
sweet and sour sauce to dip
sesame seeds to garnish
Grate or chop all vegetables and set aside. In a skillet over medium heat add sesame oil, add vegetables and saute for about 5 minutes, add chicken, season with spices, cook for about 5-7 minutes, crumbling chicken as it cooks.
Add oyster sauce, chili paste and sriracha, blend well and allow mixture to cool for about 10 minutes before assembling egg rolls.
Assemble egg rolls according to package directions. Heat oil in a deep pan to 350 degrees, fry egg rolls for about 3 minutes per side. Remove and drain on paper napkins. Serve with sweet and sour sauce.