Easiest Way to Make Appetizing Spring/Egg Rolls (Chicken/Shrimp)

Spring/Egg Rolls (Chicken/Shrimp). Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken.

Shiitakes and bean sprouts stuff the rolls in addition to the chicken or shrimp. Whisk together the sugar, soy sauce, and rice wine and then toss with the chicken or shrimp. Here is how you cook it. You can have Spring/Egg Rolls (Chicken/Shrimp) using 15 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Spring/Egg Rolls (Chicken/Shrimp)

1. It's 1 tbs of soy sauce.
2. Prepare 1 tsp of rice wine or white wine.
3. It's 1/2 tsp of black pepper.
4. It's 1 tsp of corn starch.
5. It's 1 lb of ground chicken.
6. You need 15 of large shrimp peeled, deveined and minced.
7. You need 2 tbs of sesame oil.
8. You need 2-3 cloves of garlic minced.
9. Prepare 2 tsp of ginger freshly grated.
10. Prepare 2 of green onion chopped.
11. It's 1/2 head of cabbage shredded.
12. It's 1/2 cup of carrots grated.
13. It's 2 tbs of oyster sauce.
14. Prepare 60 of spring rolls.
15. Prepare 2 cups of cooking oil.

Wet spring roll wrapper with warm water. (TIP:It is easy to do this with running water from the sink.) Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper. When you first freeze the egg rolls on a baking sheet for two hours, that should prevent any egg rolls sticking to one another when transferred to a Ziploc bag. The egg rolls can be baked uncovered, using a sheet pan preferably.

Spring/Egg Rolls (Chicken/Shrimp) instructions

1. Whisk together soy sauce, rice wine, black pepper and corn starch.
2. Heat wok and add 1 tsp of the sesame oil.
3. Add chicken and shrimp to work, cook.
4. Add marinade to chicken and shrimp. Cook for another 2 minutes, stirring until all marinade is combines with the chicken and shrimp..
5. Remove chicken and shrimp from wok..
6. Wipe, don't wash, wok clean. Return to stove top and add 1 tsp sesame oil..
7. Add garlic to wok and just as the garlic turns slightly brown, add ginger and onion. Save about a tsp of garlic for cooking oil..
8. After about 1 minute, add cabbage and carrots to garlic mixture. Stir for about 2 minutes, just until cabbage starts to soften..
9. Add chicken, then toss in soy sauce..
10. Using a paper towel, line bottom of a baking pan and spread chicken over paper towel. This will allow the excess liquid to be absorbed..
11. Prepare the egg rolls first before heating the oil..
12. For each won ton wrapper, fill with 2 tsp of chicken and shrimp mixture..
13. Fill a bowl with water. Dip your index finger in the water and trace the 4 corner edges with the water. Roll and seal. Repeat.
14. Heat oil with garlic. When garlic turns slightly brown, remove garlic. You want to capture that slight hint of garlic with these bad boys..
15. Place egg rolls in oil and cook until bottom is brown, flip and continue cooking until all sides are brown..
16. Remoce and place on paper towel to drain oil. Top with the garlic you removed from the oil..

Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired. They make excellent finger food or appetizer. Spring Rolls (or often called Egg Rolls and used interchangeably) is a dish found in East Asian and Southeast Asian cuisine. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape.