Thursday, April 14, 2011

Moo Shu Chicken Egg Rolls

I have always wanted to tackle the egg roll. After last night, I now know why I never have. LOL What a mess!!! It was fun to try and they actually came out really delicious but it was a lot of work and a lot of cleaning. I think if I had a fry daddy or something like that it would have been easier than using a boiling pot of oil. Either way, I am happy that I took the challenge. The pay off was the fact that the kids both loved them.


8-10 egg roll wrappers
3/4 -1 pound chicken cutlets, sliced into thin strips
1 small onion, chopped
1 package of sliced mushrooms
1 T. crushed garlic
1/2 bag of broccoli slaw mix (or regular cole slaw mix)
1/2 cup of soy sauce
1/2 cup of hoisin sauce
1/4 cup of mustard (any kind)
4 T. oil


For filling:

Mix soy sauce, mustard and hoisin sauce together in a medium bowl. Toss chicken strips with the sauce mixture and set aside (you could also do this in advance and leave in the refrigerator to marinate). On medium high heat, saute onion and mushrooms in 1/2 the oil until very tender. Add garlic and broccoli mix and continue to cook down until soft. Remove from pan. Add more oil and cook chicken strips through. Add back the veggie mixture to the chicken and continue to cook until the liquid reduces. Remove from heat to cool enough to handle.

Assembling egg rolls:

On clean. dry work surface, place approx 2-3 tablespoons (more if your wrapper is larger) of mixture on one side of the egg roll wrapper leaving a 1/2 border around the sides of the wrapper. Roll wrapper around mixture, folding in the sides. At the end, wet your index finger and rub along all the sides of the wrapper in order to seal the ends well. Repeat until all of the filling or the wrappers are gone.

Here is another way to roll an egg roll:
On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons (more if your wrapper is larger)of filling near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.

Heat oil on medium heat. Fry egg rolls two at a time. DO NOT WALK AWAY!!! These will fry up quickly. Fry until golden brown on all sides. Place on paper toweling to drain.

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