Chicken and Veggie Egg Rolls

I have always thought of Asian inspired food, especially something like egg rolls, is better left as take out. Lately though, I have decided to be more adventurous in what I am willing to try at home. Not only was this super easy, it was quick! My husband also told me more than once how delicious they are, yay! I was so impressed that I did a ‘how-to’ demo on my Instagram video channel, so go check it out.

This dish is also a great make ahead appetizer. You can roll them and freeze as is- then grab them out of the freezer and straight into the frying pan- if you defrost them, they will be soggy. Alternatively, and this is what I did, you can fry them up, let them fully cool and then wrap them in plastic wrap and place into a Ziploc bag. Then place them in the freezer. To reheat, I would remove and place them into the oven to get hot and crispy.

The simplicity is all in the store bought goods. A bag of coleslaw mix, some sliced mushrooms and shredded chicken meat- fresh or leftover, is all you need. Saute it up in a pan with some spices and you have yourself a filling! Make sure you buy the large egg roll wrappers for easy rolling. Serve along side your favourite dipping sauce. I like plum sauce but you can use sweet and sour sauce or Thai chili sauce.

These egg rolls will impress and are certainly worth gossiping about!

Chicken and Veggie Egg Rolls

Yield: 14 egg rolls

INGREDIENTS:
1 chicken breast, shredded
1 pkg coleslaw salad mix
10 button mushrooms, sliced
Garlic powder, sprinkle
Ginger powder, sprinkle
1/2 tsp soy sauce
1/4 tsp sesame oil
Salt/pepper, to taste
14 egg roll wrappers
1 egg
1 tbsp water
1-2 cups vegetable oil, for frying
1 green onion, sliced, for garnish

DIRECTIONS:
1. In a large pan or wok, saute up the mushrooms and coleslaw mix in a tbsp of oil. Once it is all coated in oil, add in the shredded chicken and all the spices, soy sauce and sesame oil. Cook down until soft but not mushy. Set aside.
2. Meanwhile, in a small bowl or cup, whisk together the egg and water. Set aside.
3. On a clean surface, take one egg roll wrapper and place in front of you in a diamond shape.
4. Place 2 tbsp of filling into the center of the egg roll wrapper.
5. Fold the corner closest to you over the filling and roll once. Tuck the side corners in and roll over again. Brush the remaining corner with the egg wash and continue rolling until the egg roll is formed. Set aside and complete process with the remaining egg roll wrappers.
6. In a large pot or sauce pan or deep fryer, bring the oil up to 350 degrees in temperature. Fry up all the egg rolls until golden brown on all sides. Remove from pan and place onto a paper towel to soak up excess oil.
7. Serve with your favourite dipping sauce and garnish with sliced green onions. Enjoy!

Note:
* These can easily be frozen before or after the frying process. If freezing before, when ready to fry, remove directly from freezer into frying pan. If freezing after frying, wrap each egg roll individually with plastic wrap and then place them all in a Ziploc bag. Remove from freezer and reheat in the oven before serving.