Mom’s Eggrolls

jilliandilauro1
Jan 22, 2021
2 min read

Makes 25-30 Egg-rolls. Takes about 1 Hr 30 minutes.

Let me start off by saying I am a picky eater; I have a very big distaste for most vegetables. However, I am absolutely in love with this egg roll recipe from my mom! I can’t get enough of these egg-rolls, veggies included. It has a perfect balance of fresh vegetables and fried crunchy outer coating. Here are the ingredients:

1 7 oz bag of Organic Mung Bean Sprouts
6 oz of matchstick carrots
1 8 oz container of White Button Mushrooms
3/4 of a head of Savoy Cabbage
3 Chicken Breasts (4 oz pieces)
1 1/2 packs of Egg-roll Wrappers
3 Tbsp of Soy Sauce
1 Tbsp of olive oil
1 1/4 Tsp Garlic Powder
1/2 Tsp of Salt
1/2 Tsp of Pepper
1 Egg for Eggwash
Frying Oil

Here’s how we did it:

1. Finely chop the vegetable ingredients (Mung Bean Sprouts, carrots, mushrooms, 3/4 of a head of Savoy cabbage) for the filling and put them in a bowl.

2. Finely chop the three chicken breasts, and cook for 5-7 minutes over medium-high heat. Add a pinch of salt and pepper, 1 tbsp of the soy sauce, and 1/4 tsp of Garlic Powder to the chicken.

3. Once the chicken is almost cooked, add the cut-up vegetables to the pan, and add 2 Tbsp of Soy Sauce, 1 Tsp of Garlic Powder, and 1/2 Tsp of Salt and Pepper to the vegetable mix.

4. Cook for about 5-7 minutes until the vegetables are softened. Drain some of the excess liquid, and let the filling cool.

5. Heat some oil to 350 Degrees Fahrenheit to fry the egg rolls.

6. Place a spoonful into the corner of each egg roll, and paint some of the egg wash on the edges. Fold the bottom corner over the filling, then the left and right side, and roll.