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Homemade Chicken Eggrolls (aka- what to do with 40 lbs. of chicken)

My egg roll is on the right 😉

 

Okay, so you only actually use one pound of chicken, but that is a start. When you have 40 pounds of chicken, you tend to want to try some new things.

Do you love eggrolls? Why don’t you try making some of your own? They are much healthier than buying them frozen, and you can customize this recipe to use whatever veggies you want. Here is a recipe  for some yummy chicken eggrolls that I found awhile back and changed a few things. I made this recently with some of the Zaycon fresh boneless, skinless chicken breasts. Here’s what I used:

1 package of egg roll wrappers
1 lb. of chicken cut into very small pieces (I guess you could call it minced)
1 tsp. minced ginger (seems like not very much but if you put more than that it will be really gingery)
3 cups of cabbage, cut into small strips
1/4 lb. bean sprouts (optional)
4 green onions finely chopped
1/2 cup of carrot, shredded
2 tbsp oyster sauce
A few sprinkles of low sodium soy sauce (to taste)
Canola oil for frying or non-stick cooking spray if you’d rather bake
+ Whatever kind of sauce you like to dip them in (we use leftover duck sauce from our local Chinese restaurant)

Directions:

Cook chicken together with ginger in a pan over medium-high heat until chicken is no longer pink inside. It should take approximately 2 to 4 minutes for this. Add cabbage and bean sprouts if you like those in your egg rolls. I prefer the egg rolls without the bean sprouts but that’s just my personal preference. Add carrots and green onions as well and cook for 4 minutes or until vegetables have softened to your liking. Stir in the oyster sauce and a couple of sprinkles of soy sauce. Taste the mixture to see if it needs any seasoning.

 

Take the mixture out of the pan and let it cool. Try not to put too much liquid in the mixture as the egg roll wrappers will get all wet if the mixture is too damp. When the mixture is cool, start filling your eggrolls. You need two tablespoons of mixture per egg roll wrapper.

Folding the egg roll

This part is semi important but not difficult at all to do. If you don’t fold your egg rolls correctly, you will have egg roll filling falling out and that is not good eats.

Here is how you make your egg rolls turn out great.

1. Turn the wrapper diagonally and place filling down the middle.

 

2. Fold the bottom up and tuck it underneath the filling. Sorry for the blurry picture.

3. Fold in the sides. If you use a little finesse, I’m sure yours will look better than mine.

4. Moisten the top corner of the wrapper with a little water. Then, roll upwards, making sure to press the tip of the wrapper against the middle of the egg roll so it seals.

Now you can bake them or fry them. Or, you can freeze what you aren’t going to use!

Fry:

Heat oil to 350 degrees and put rolls in with the seam side down. Fry a few at a time for about 2 or three minutes until they are golden brown.

Bake:

Heat your oven to 400 degrees. Spray a cooking sheet with non-stick cooking spray. Brush the egg rolls with a little bit of canola oil and bake 10-12 minutes in the oven.

That’s it! Give it a try and let me know what you think.

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