Ground Chicken Egg Rolls
Egg rolls is an offshoot of spring rolls and prevail in different forms and flavors throughout the world. The golden crispy and flaky crust with savory filling is what egg rolls are all about. Egg rolls are much in vogue in Asian cuisine, particularly in China where they are packed with meat, shrimps, and vegetables. Sesame seeds or Asian sauce toppings on these egg rolls add mouth watering elements to this delicacy. Egg rolls are splendid as a starter and can double duty as a complete meal in case of on-the-go lunch. A filling of ground chicken and crisp vegetables works wonder for these crunchy delights. The nutty tone of the walnut gives an exclusive touch to the dish while the fresh vegetables add to the crunch. Though the list of ingredients might appear long but they are superbly easy to make and can be prepared in a jiffy. So wrap up your egg rolls and munch on this flavorsome appetizer.
- 20 Egg roll wrappers
- 1 lb ground chicken
- 2 tsp soy sauce
- ½ tsp fish sauce
- 3 garlic cloves, minced
- 1 tsp minced ginger
- ½ cup diced carrots
- 8 oz bean sprouts
- 1 cup celery, diced
- ½ cup yellow onions, diced
- 3 green onions chopped
- ¼ cup chopped walnuts
- 2 tsp roasted sesame seeds
- 2 tsp oil
- Salt to taste
- Sauté the ground chicken over medium heat, in 1 tsp of oil along with minced ginger and garlic.
- Pour in the soy sauce and blend well while cooking until the chicken are done; set aside.
- Pour in the residual oil into the wok and sauté the carrots, celery and bean sprouts over medium heat.
- Add the fish sauce and sesame seeds to the mixture and cook for a couple of minutes while stirring occasionally to mix.
- Transfer the cooked ground chicken into this mixture and stir well to blend with the vegetables.
- Continue to cook until the vegetables become tender and throw in the green onions.
- Sprinkle some salt to taste, stir and switch of the heat.
- When the filling cools down a little, spread 2 tbsp of it midway between each wrapper and wrap it over the stuffing.
- Fold both sides and seal the ends with wet fingers.
- Fry them in oil until they turn crisp and golden.
- Soak the excess oil with paper towels and serve hot.