I don’t know about you but I SO enjoy the egg roll. AND I am very picky about my egg rolls. Thee best egg roll I have ever eaten was probably 30 years ago. We (my parents, sister and I) lived in Hawthorn, California and my mother made egg rolls for New Years. Listen to me, they were the best! She spent so much time chopping the veggies, shredding the chicken, rolling and egg washing. Our tiny kitchen was a disaster! She may not even remember this. Oh, but I do. I have never again had such an egg roll.
Whenever I get the chance and I am craving for the roll, my preference is to do it myself. I have had too many bad ones to gamble again. Plus I like doing it. The issue is I do not do it frequently enough to perfect it. My eldest daughter, Kaitlin, had just made California rolls out of the California Pizza Kitchen cookbook (thanks sis) and had left over stuff. I saw my chance and grabbed it!
There is a pin on the Pinterest Thursdays board, I liked these ingredients the most out of all other recipes. I do not care for the ground chicken egg rolls. Ground chicken, awesome! In egg rolls, not my fave. Here is the original recipe by Cake & Allie.
Oh, and photo credit to my 2nd born, Ashlin. She follows quite a few bloggers and insisted we do it this way. “This is the right way mom.” You see Ashlin refers to herself as a “con-vegan” translation = convenient vegan. I will say nothing further.
So, the procedure is as follows:
- 3 bone in chicken breast, they were pretty large, boiled and shredded. I also did the cooking of the chx the day before so it could cool down. ( I like to boil the chicken so I can use the broth for other things)
- 3 cups pre-shredded coleslaw mix
- 2/3 cup chives
- 1 tsp each ground turmeric and ginger
- 1 tbls minced (jarred) garlic
- 1 tsp oyster sauce *just makes you feel special, not everyday you get to use oyster sauce
- 2 tbl sesame seed oil -in the rolls
- I used canola oil for oil for frying
- 1 pkg egg roll wrappers
- 1 egg for wash
- Combine all ingredients in large bowl except wrappers and egg wash
I took a picture of all the ingredients in the bowl but, eew.
It is key to the proper rolling of the roll to do the filing on the diagonal. If you do not, you will see below how it dramatically affects the shape. You no longer have a roll you now have more of a pocket or a pouch of some sort. Ashlin, made it through two before yelling out, “It’s not working!” She made pouches. Which I made her eat. We, of course, corrected and she rolled the rest so beautifully.
- OK after perfect placement:
- Brush egg wash around edges.
- Fold up both opposing corners of wrap, ya know like north to south or east to west.
- Pull up corner closest to your body over filling and roll making sure first ends (corners) remain tucked.
- Keep rolling till closed up.
- Egg wash should make them easy to seal.
- It’s really a personal preference if you want to fry as you go or roll all of them then fry.
- Your skill level is in question here, just sayin.
When I fried them I put one batch in a stainless steel pan. Why I don’t know. But I learned something! The ones in my non-stick well… didn’t stick at all, AND they were so much prettier. They were golden crispier Awesome. Who knew? I didn’t!
We ate them with soy sauce and grey poupon mustard. That’s right I like grey poupon with my rolls. The picture is a bit blurry, but they tasted delicious!
Every one liked them, they were pretty quick due to the day before chicken prep, and we have our fix for a while. There was no paprika involved so -M enjoyed them in peace.