Egg rolls are one of those dishes that you never even think of making for yourself. You’ve always just seen them in their finished state and never wonder about the process it takes to get there. It’s not as intimidating as you think! And the best part about making them yourself is that you can choose exactly which ingredients get to go in to customize them to suit your taste.
- Yield: 12 egg rolls
- Prep Time: 30–35 minutes
- Cook Time: 12–18 minutes
- ½ cup soy sauce
- ¼ cup packed light brown sugar
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 6 cups shredded Chinese (napa) cabbage
- 1 large carrot, grated
- 3 scallions, chopped
- 1 boneless, skinless chicken breast, cooked and diced (about 1 cup)
- 12 egg roll wrappers
- 1 large egg, lightly beaten
- Oil (canola, vegetable, or peanut), for frying
- Sweet-and-sour and/or spicy mustard sauces, for dipping
- In a small bowl, combine the soy sauce, brown sugar, ginger, and garlic.
- In a large bowl, combine the Chinese cabbage, carrot, scallions, and chicken. Pour the soy sauce mixture over the cabbage mixture and toss. Let it stand for 10 minutes.
- Place the cabbage mixture in a colander and drain well, squeezing out the liquid.
- Place about ½ cup of the cabbage mixture onto the center of one egg roll wrapper. Lightly brush the edges with beaten egg. Fold one corner over the mixture, then fold both sides over the top, then roll up tightly. Repeat with the remaining filling and wrappers.
- In a deep, medium skillet, heat about 1½ inches of oil over medium heat until hot but not smoking.
- Add the egg rolls in batches and fry for 3 to 4 minutes on each side until golden. Remove with tongs or a skimmer and drain on paper towels.
- Serve the egg rolls warm with sweet-and-sour and/or spicy mustard dipping sauces.
To cook the chicken, place the breast on a baking sheet and bake at 350°F for 30 minutes.