July 26, 2022
Traditional Veggie Eggrolls with Sweet & Spicy Soy Dipping Sauce
Traditional Chicken Eggrolls with Sweet & Spicy Soy Dipping Sauce!!
Ingredients
- 6 Large Napa Cabbage leaves shredded
- 1 Carrot shredded
- 3 Green Onions diced
- ½ pint Mushrooms Chopped
- 2 stalks Bok Choy diced
- 3 cloves Garlic
- 2 Cooked Chicken Breasts or Boneless Thighs diced small
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- ½ tsp white pepper
- 1 tsp fresh ginger zested
- Eggroll Wrappers defrosted
- Canola oil for frying
Dipping sauce
- 2 tbsp Apricot Jam
- ¼ cup Soy sauce
- ¼ cup Rice Vinegar
- 1 tsp Sriracha Sauce
- ½ tsp sesame oil
- ½ tsp white pepper
- ½ tsp fresh ginger zested
- 1 clove garlic pressed
Instructions
- Place the shredded cabbage in a strainer with a plate underneath and sprinkle with salt. Mix thoroughly and let the moisture collect in the plate and let cabbage wilt for about 3 hours.
- Combine the carrot, green onions, bok choy, and mushrooms. Then press the garlic cloves into the mixture.
- Meanwhile make the dipping sauce by combining all of the ingredients and stirring until the apricot jam is dissolved.
- Combine the chicken and remaining vegetables (not napa cabbage yet) with soy sauce, rice vinegar, sesame oil, and white pepper and marinate for ½ hour.
- Combine the napa cabbage with the other veggies and the fresh ginger and a pinch of salt.
- Prepare the eggrolls:
- Place the eggroll wrapper in a diamond fashion.
- Take two heaping spoonfulls of the filling being careful not to get much of the “liquid” and place it just “south of the equator” leaving 1 ½ inches on each side.
- Take the southern tip of the eggroll wrapper and cover the filling until the tip touches the eggroll wrapper just behind the filling.
- Make one full roll so the tip is all the way under the filling .
- Wet the edges and fold in so there is a 90 degree angle formed by the side and the bottom of the roll. It should resemble an envelope at this point.
- Wet the northern tip and slowly and tightly roll the eggroll through until the northern tip is sealed and it looks like an eggroll.
- Heat 1 inch of canola oil on medium heat in a large and wide wok or pot.
- Test oil by using a little piece of eggroll wrapper and placing into oil to make sure it voraciously bubbles around it. If you have an oil thermometer, it should read around 300-350 degrees.
- Place eggrolls in the wok and cook until it becomes golden brown and crispy on all sides.
- Serve with Sauce.
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