How to Prepare Super Quick Spring/Egg Rolls (Chicken/Shrimp)

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Spring/Egg Rolls (Chicken/Shrimp). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Spring/Egg Rolls (Chicken/Shrimp) Recipe. Chicken & Shrimp Spring Rolls with Peanut Sauce Our crisp and fresh spring rolls are a delight to munch on, because these rolls are extremely low in calories and fat, unlike their fried counterparts. Our rolls are so packed with vegetables that they're almost like eating a salad in a wrap!

You can have Spring/Egg Rolls (Chicken/Shrimp) using 15 ingredients and 16 steps. Here is how you cook that.

Ingredients of Spring/Egg Rolls (Chicken/Shrimp)

1. Make ready 1 tbs of soy sauce.
2. Prepare 1 tsp of rice wine or white wine.
3. It’s 1/2 tsp of black pepper.
4. Prepare 1 tsp of corn starch.
5. Make ready 1 lb of ground chicken.
6. Prepare 15 of large shrimp peeled, deveined and minced.
7. It’s 2 tbs of sesame oil.
8. Make ready 2-3 cloves of garlic minced.
9. Take 2 tsp of ginger freshly grated.
10. Prepare 2 of green onion chopped.
11. It’s 1/2 head of cabbage shredded.
12. Make ready 1/2 cup of carrots grated.
13. You need 2 tbs of oyster sauce.
14. Prepare 60 of spring rolls.
15. Take 2 cups of cooking oil.

Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.Crispy egg rolls take a little bit of work in the kitchen, but they're oh so worth it.Shiitakes and bean sprouts stuff the rolls in addition to the chicken or shrimp.Whisk together the sugar, soy sauce, and rice wine and then toss with the chicken or shrimp.

Spring/Egg Rolls (Chicken/Shrimp) step by step

1. Whisk together soy sauce, rice wine, black pepper and corn starch.
2. Heat wok and add 1 tsp of the sesame oil.
3. Add chicken and shrimp to work, cook.
4. Add marinade to chicken and shrimp. Cook for another 2 minutes, stirring until all marinade is combines with the chicken and shrimp..
5. Remove chicken and shrimp from wok..
6. Wipe, don't wash, wok clean. Return to stove top and add 1 tsp sesame oil..
7. Add garlic to wok and just as the garlic turns slightly brown, add ginger and onion. Save about a tsp of garlic for cooking oil..
8. After about 1 minute, add cabbage and carrots to garlic mixture. Stir for about 2 minutes, just until cabbage starts to soften..
9. Add chicken, then toss in soy sauce..
10. Using a paper towel, line bottom of a baking pan and spread chicken over paper towel. This will allow the excess liquid to be absorbed..
11. Prepare the egg rolls first before heating the oil..
12. For each won ton wrapper, fill with 2 tsp of chicken and shrimp mixture..
13. Fill a bowl with water. Dip your index finger in the water and trace the 4 corner edges with the water. Roll and seal. Repeat.
14. Heat oil with garlic. When garlic turns slightly brown, remove garlic. You want to capture that slight hint of garlic with these bad boys..
15. Place egg rolls in oil and cook until bottom is brown, flip and continue cooking until all sides are brown..
16. Remoce and place on paper towel to drain oil. Top with the garlic you removed from the oil..

Fill a large pot with chicken stock, scallions, ginger, garlic, and salt.Bring to a boil over high heat.Turn off heat and add chicken.

When you first freeze the egg rolls on a baking sheet for two hours, that should prevent any egg rolls sticking to one another when transferred to a Ziploc bag.The egg rolls can be baked uncovered, using a sheet pan preferably.While oil is heating, place an egg roll wrapper on a dry work surface.Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal.Repeat to make a few more egg rolls, wiping the work surface between each.