Chicken Eggroll Recipe

December 5, 2011

Author: KatieChin

A lot of my friends in Los Angeles have complained that they can’t find their beloved New York Style eggrolls made with the thicker, egg-based wrappers which bubble on the outside when you cook them. Springrolls are made of skins which are lighter and crispier and are most commonly served at LA Chinese restaurants. The wait is over. Here is my mother Leeann’s famous Cantonese Chicken Eggroll recipe!

We start with a delicious filling made with chicken breast, shitake mushrooms, beansprouts, scallions and seasoned with five spice powder. Feel free to substitute with or add shrimp to this recipe (I just throw in some chopped cooked shrimp right before I get ready to roll)

Eggroll wrappers can be found in the refrigerated produce section of most supermarkets. I like to keep them in my freezer for last minute entertaining. Start with placing about 1/2 cup of the filling slightly below the center of the eggroll wrapper.

Now roll up the skin around the filling tightly but not too tight for the skin to tear or break. This is a key step in rolling up eggrolls or else they can fall apart.

Next, you want to fold the flaps in like an envelope securely and neatly on both sides. You’ll want to use a pastry brush now to moisten the edges on the remaining top flap with the egg wash just as you would an envelope but please resist the urge to lick it:)

Our beauties are ready for frying. Make sure you have everything ready before you start frying as it goes quickly. Have a cookie sheet lined with paper towel and your tongs ready to to. You can find out if the oil is hot enough by placing a small piece of eggroll wrapper in the oil. If it floats to the top immediately, it’s ready! Don’t place too many eggrolls in the oil at once or the temperature will reduce and you’ll have soggy eggrolls on your hands.

Serve with plum sauce and enjoy! You can freeze cooked eggrolls once they’ve cooled. Simply heat an oven to 425 degrees and place frozen eggrolls on a cookie sheet for 25-30 minutes until hot and crispy.

Eggroll Recipe

4 or 5 medium dried shitake or black mushrooms

2 whole chicken breasts (about 2 pounds)

1 teaspoon salt

1 teaspoon cornstarch

2 pounds bean sprouts

3 tablespoons vegetable oil

2 teaspoons salt

2 teaspoons five spice powder

3 tablespoons vegetable oil

1/2 cup shredded canned bamboo shoots

1/2 cup chopped green onions (with tops)

1 pound eggroll skins

1 egg, beaten

vegetable oil

Instructions

Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; shred caps. Remove bones and skin from chicken; shred chicken. Mix chicken, 1 teaspoon salt and the cornstarch. Rinse bean sprouts in cold water; drain.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Ad 3 tablespoons vegetable oil; rotate wok to coat side. Add bean sprouts, stir-fry 2 minutes. Mix 2 teaspoons salt and the five spice powder, stir half of the mixture into bean sprouts. Remove bean sprouts from wok.
Add 3 tablespoons vegetable oil to wok; rotate to coat side. Add chicken; stir-fry until chicken turns white. Add mushrooms and bamboo shoots; stir-fry 2 minutes. Stir in bean sprouts, remaining five spice powder mixture and the green onions; drain thoroughly and cool.
Prepare eggrolls: Place 1/2 cup mixture slightly below center of eggroll skin. Cover remaining skins with a dampened towel to keep them pliable. Fold corner of eggroll skin closest to filling over filling, tucking the points under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining eggroll skins.
Heat vegetable oil (2 inches) in wok to 35o degrees. Fry 4 or 5 eggrolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes. Drain on a cookie sheet lined with paper towel. Serve with plum sauce and enjoy!