Chicken & Mushroom Egg Rolls
A stir-fried chicken filling wrapped in egg roll wraps and fried. Serve with our homemade sweet and sour sauce.
Equipment
- Wok or large skillet
- Food Processor optional
- deep fryer optional
Ingredients
- 1½-2 lbs. chicken breast meat, minced
- 2 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 1 Tbsp. fresh, minced or grated ginger or 1 tsp. dried
- 3 cups mushrooms, minced
- 4 Tbsp. olive oil divided
- 2 cloves garlic, minced or 1 Tbsp bottled minced garlic
- 1 Tbsp. fresh ginger, grated or 1 tsp dried ginger
- 2 cans bamboo shoots, drained and minced
- 1 can water chestnuts, drained and minced
- 1 small bag cabbage coleslaw mix, finely chopped
- 1 tsp salt
- 1-2 packages egg roll wraps, I usually use 1½ packages
- 4-6 cups canola oil, or other oil for frying the egg rolls
Sweet & Sour Sauce
- 2 Tbsp. cornstarch
- ½ cup brown sugar
- 1 cup pineapple juice
- ⅓ cup apple cider vinegar
- 2 Tbsp. soy sauce
Instructions
- In a small bowl, combine the chicken, cornstarch, soy sauce and ginger. Set aside.
- Finely chop the mushrooms. This can be done in a food processor or the old fashioned way, with a knife and cutting board. Collect the mushrooms in a separate bowl.
- Finely chop or use the food processor for the cabbage mix, then the bamboo shoots and then the water chestnuts. Collect these 3 all together in a separate bowl. If you are using a food processor, be careful not overdo it. Pulse until everything is finely chopped, but stop before it turns to mush or puree.
- Heat a large wok (or large skillet). Drizzle 2 Tbsps of the oil in the wok. Add the chicken. Stir-fry until mostly cooked. Add the mushrooms. Continue to stir-fry until the chicken and mushrooms are well cooked. About 5 minutes.
- Remove the chicken and mushroom mixture to a clean bowl. Set aside. If you desire to a quick rinse with hot water of the wok, but you do not need to.
- Add 2 more Tbsp. of oil to the wok. Sautee the garlic & ginger. Add in the finely chopped cabbage, water chestnuts and bamboo shoots. Also, add the salt. Stir-fry for about 5 minutes.
- Add the chicken and mushrooms back in and stir-fry it all together until well combined. Turn off the heat and remove the filling to a 9x13 baking dish that can sit in the refrigerator to chill. Spread the filling evenly into the dish so it will cool faster. Place in the refrigerator for at least one hour.
- Make the sweet & sour sauce. Measure the cornstarch and brown sugar into a saucepan. Combine with a fork or whisk. Measure in the rest of the ingredients. Whisk it all together over medium-high heat. Whisk occasionally and watch closely until it thickens and is bubbly like lava. Remove from heat. Pour into a heat safe dish or bowl. Place in refrigerator to chill.
- Remove the filling from the refrigerator and stir. Fill a small bowl with water to use for sealing the wraps. Set up a rolling station with a clean plate for rolling on and large plate or baking sheet for collecting the egg rolls that are ready to cook.
- Heat the oil for frying in a deep fryer or deep skillet, over medium - high heat. Cook the egg rolls soon after rolling them. They will be ruined if they sit around too long.
- Place about a ½ cup of the filling down the diagonal center of an egg roll wrap. Fold up one end up over the filling. Dip your finger in the water bowl. Run the wet finger along the two edges moving up and down to the side point. Fold that point over tightly and press along the edges to seal the wrap. Use a wet finger to wet down the top point. Fold down the top point and press and seal the edges. Next, wet down the sides and corner on the last side. Roll the wrap tightly over onto that last point till all the edges are sealed up.
- Line the raw, rolled up egg rolls on a plate or baking sheet as they wait to be cooked. Do not let the raw rolls touch each other or they be stick together and tear badly.
- Fry in hot oil to cook about 3-4 minutes on each side. Use tongs or a large, slotted spoon to help move them around in the oil. Remove to another baking sheet covered in paper towels. Keep in a barely warm oven until all the egg rolls have been cooked.
- Serve warm with sweet & sour sauce. They are best warmed up in the oven or an air fryer. They can be warmed in the microwave also, but will not be crisp on the outside.