Pan Fried Chicken Eggrolls

These eggrolls are a family favorite….great for dinner with plenty of leftovers the next day for lunch.  However, if I'm being honest, I tend to eat them cold for breakfast b/c I am always running late.  They are easy to make and kind of fun if you have your kids help you roll them up.  The mix can also be served over rice or just as is if you are avoiding carbs and fried wontons are on the “banned list.”  You will find the wonton wrappers, broccoli slaw mix, shredded carrots, mushrooms and ginger in the produce section at the grocery store. 

This recipe is very forgiving as well….you DO NOT need to measure and if you are don’t have an ingredient, don’t worry.  The mushrooms, ginger and sesame seeds are all optional.
                                         You can add garlic, chopped onions or scallions as well.

I promise you will love these and you will make them at least 2 times a month.  Leave a comment after you raid the fridge in the morning and decide to try these bad boys cold, eating the entire one in a few bites while your coffee is still brewing!

My kids have even help make these....check out Kitchen Kidz

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Ingredients:                                                            

Canola or other light cooking oil
1T sesame oil

1 pound ground chicken

½ Tablespoon ginger from a tube
or 1 inch minced fresh ginger

Half a bottle of hoisen sauce

¼ cup soy sauce (give or take)

1 Bag of broccoli slaw

½ bag shredded carrots

1 pound baby portabellas, cleaned and chopped

1 Tablespoon black and/or white sesame seeds

Black pepper

1 package wonton wrappers

Mixture:

Saute 1-2 T canola oil, 1T sesame oil, ginger and a few cracks of fresh pepper for around 1 minute.

Add chicken and continue to brown and break up chicken.

Add soy sauce to chicken while cooking.

When chicken is cooked ¾ the way through add broccoli slaw and carrots, after 4 minutes, add mushrooms.  Continue to toss, mix and cook veggies down.

When chicken is cooked (no longer pink) and veggies are soft add ½ to ¾ bottle of Hoisen and sesame seeds. Toss to coat completely, remove from heat and allow mixture to cool.

Eggrolls:

Gather a small bowl of water for dipping your finger in to seal your eggrolls.

Line up 4-6 wrappers at a time and place a small spoon of mixture towards one corner of the wrapper, do this on a diagonal.

Fold corner over mixture, fold sides in and roll eggroll sealing in the mixture.

Dip your finger in water and lightly wet last corner of wrapper.  This will seal your eggroll up so you can cook it.

Heat about ½ inch canola oil in a huge sauté pan until hot

Add eggrolls to oil and begin to cook (my eggrolls are not submerged in oil at all)

Cook on each of the four sides of eggroll until wonton wrapper is crispy.

Drain on paper towels and serve hot, warm or grab in the morning as you are running out the door and enjoy cold!