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Ingredient
Spring/Egg Rolls (Chicken/Shrimp)
Introduce
Ingredient
1 tbs
soy sauce
1 tsp
rice wine or white wine
1/2 tsp
black pepper
1 tsp
corn starch
1 lb
ground chicken
2 tbs
sesame oil
2-3 cloves
garlic minced
2 tsp
ginger freshly grated
1/2 head
cabbage shredded
1/2 cup
carrots grated
2 tbs
oyster sauce
60
spring rolls
2 cups
cooking oil
Cooking instructions
* Step 1
Whisk together soy sauce, rice wine, black pepper and corn starch
* Step 2
Heat wok and add 1 tsp of the sesame oil
* Step 3
Add chicken and shrimp to work, cook
* Step 4
Add marinade to chicken and shrimp. Cook for another 2 minutes, stirring until all marinade is combines with the chicken and shrimp.
* Step 5
Remove chicken and shrimp from wok.
* Step 6
Wipe, don't wash, wok clean. Return to stove top and add 1 tsp sesame oil.
* Step 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.
* Step 8
After about 1 minute, add cabbage and carrots to garlic mixture. Stir for about 2 minutes, just until cabbage starts to soften.
* Step 9
Add chicken, then toss in soy sauce.
* Step 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.
* Step 11
Prepare the egg rolls first before heating the oil.
* Step 12
For each won ton wrapper, fill with 2 tsp of chicken and shrimp mixture.
* Step 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
* Step 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.
* Step 15
Place egg rolls in oil and cook until bottom is brown, flip and continue cooking until all sides are brown.
* Step 16
Remoce and place on paper towel to drain oil. Top with the garlic you removed from the oil.
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