Here is part two of no more Chinese takeout! What Chinese takeout is complete without egg rolls?! Here is a recipe for homemade chicken egg rolls fried in coconut oil. They are easier than you think.
Change up the fillings any way you want. I had a bag of pre-shredded broccoli slaw and carrots on hand, so I used that for the filling instead of the cabbage and other veggies and they turned out amazing! Plus I used the honey bourbon chicken from yesterday. Yum!
Chicken Egg Rolls
Adapted from Annie Eats
1 clove garlic, minced
1/2 tbsp. soy sauce
1/2 tbsp. extra-virgin coconut oil
1/3 pound pre-cooked shredded chicken
1/4 head green cabbage, shredded thin
1 carrot, peeled and shredded
1/2 cup fresh bean sprouts
8–10 egg roll wrappers
1/2 tbsp. cornstarch mixed with 1 1/2 tbsp. water
Coconut oil, for frying
Heat 1/2 tbsp of coconut in wok or large skillet. Add the shredded cabbage and carrots, and soy sauce. Stir to toss the vegetables. Cook over high heat for about 2 minutes. Toss in the bean sprouts and garlic and cook for 1 minute more. Remove from the heat.
Add shredded chicken to the vegetable mixture. Place the mixture in a colander or mesh strainer in the sink or a large bowl. Press down firmly on the filling mixture to remove as much excess liquid as possible. Let the filling cool for 30 minutes before filling the wrappers.
To finish the egg rolls, heat about 3 inches of oil in a Dutch oven to 375˚ F. While the oil is heating, assemble the rolls. Lay an egg roll wrapper out on a work surface with one corner pointing toward you. Add a tablespoon or two of the filling to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you, fold the two corners pointing to the sides inward, and continue rolling the wrapper tightly away from you. Dip a finger in the cornstarch mixture and lightly brush inside the top corner of the wrapper to help adhere, and finish rolling. Repeat with the remaining wrappers and filling.
Fry several egg rolls at a time in the hot oil, without overcrowding, about 4–5 minutes or until golden brown. Transfer to a large pot or dish lined with paper towels and place the finished egg rolls vertically to help drain excess grease. Repeat with the remaining rolls. Serve warm.