How to Cook Chicken Egg Rolls

Makes: 15-16

Preparation time: 20 mins

Cooking time: 20 mins

Ingredients needed to make chicken egg rolls:

• 1 boneless chicken breast, skinned
• 14-16 egg roll wrappers
• 1 cup mung bean sprouts, rinsed and drained
• ½ cup mushrooms, sliced
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 green onions, chopped
• 1 red bell pepper, diced
• 2 celery stalks, sliced diagonally
• 1 tsp + tbsp cornstarch
• 1 + 3 tbsp water
• 2 tsp soy sauce
• 1 tbsp oyster sauce
• 4 tbsp + 4 cups oil
• ½ tsp sugar

For the marinade:

• Pinch of cornstarch
• 1 tbsp soy sauce
• Salt and freshly ground black pepper to taste

Cooking instructions for chicken egg rolls:

• Wash the chicken breast clean, pat dry with a paper towel and trim off any excess fat.
• Slice the chicken into thin strips and add to a bowl.
• Whisk the salt, cornstarch as well as black pepper into soy sauce and drizzle the mixture over the chicken strips.
• Toss well to coat the meat properly with the mixture and set aside to marinate for about 15 minutes.
• Dissolve 1 tsp cornstarch in a tbsp of water and set aside.
• Whisk rest of the water into a mixture of soy and oyster sauce and stir in the sugar until it dissolves; set aside.
• Drizzle 2 tbsp oil in wok and it heat over moderate heat.
• Throw in the marinated chicken strips and saute them while stirring often, until it is nearly cooked; transfer to a bowl and set aside.
• Wipe out any grease in the wok with a dry paper towel and pour 2 tbsp of oil again in it.
• Throw in the garlic and stir-fry for half a minute or until it becomes fragrant.
• Stir in the onion as well as the celery and continue to saute mixture until the former caramelises.
• Add the mushrooms, bell pepper as well as bean sprouts, along with a dash of salt to season and continue to cook the mixture for several minutes.
• Sprinkle the sugar and green onions over the mixture and throw in the partially cooked chicken.
• Cook them, until the sugar dissolves, while stirring often.
• Add a splash of oyster sauce and pour in the cornstarch mixture.
• Mix them all together so that the sauce coats rest of the ingredients in the wok and simmer for a couple of minutes or until the sauce thickens.
• Remove from heat and set aside to cool completely.
• Pour rest of the oil in a deep-fryer and heat it to 375 degrees F.
• Spread a egg roll across the working surface and place 3 tbsp of the chicken filling in the centre, across the length of wrapper.
• Dissolve rest of the cornstarch in 1 tbsp water and brush it along the sides of wrapper.
• Roll the wrapper into a roll and tuck in the open ends; press the open ends together to seal.
• Dip the egg rolls into the hot oil and fry them in batches until they turn golden brown.
• Drain with a slotted soon and soak away extra grease with paper towels.
• Serve hot with dipping sauce.

Image credit: Wikimedia Commons