If you’d like to do a fun family project, make egg rolls. It is quick and easy, once everything is chopped. Even the little kids can help! We’ve made them for years and SO prefer them over any restaurant’s egg rolls.
1 ½ lbs chicken, skinless boneless (OR 12 oz. peeled raw shrimp)
¼ cup honey
¼ cup low sodium soy sauce
½ cup canola oil
½” slice of fresh ginger root, chopped
2-4 cloves chopped garlic
3 TBSP chopped onion
Dash crushed red pepper flakes
Slice chicken into thin slices or small chunks. Mix all ingredients and let chicken marinate for around four hours.
With a slotted utensil, remove chicken from marinade and discard the marinade. Stir fry chicken until cooked through. If you want, save some for chicken fried rice.
REMAINING FILLING INGREDIENTS:
1 tsp sugar
Salt and pepper
Shredded Bok choy, approximately 4 cups
½ tsp sesame oil
2 TBSP Low sodium soy sauce
1 tsp Rice wine vinegar
OPTIONAL INGREDIENTS: water chestnuts, sprouts, green onions.
If you’d rather have shrimp egg rolls, cut 12 oz peeled shrimp into chunks and follow the chicken egg roll recipe exactly (with the exception of only marinating the shrimp for an hour).
After chicken is cooked, remove to a bowl. In the same pan, stir fry the vegetables with remaining filling ingredients for a minute or two. Let cool and add to chicken.
Brush one entire side of wrapper with an egg wash. Add approximately ½ cup filling, leaving at least ½” on the sides. Fold two corners in toward the center and then roll tightly. The egg wash will add a tad of flavor and allow the rolls to seal when pressed at the edges.
Brush with olive oil and bake at 400° F for about 12 – 15 minutes or until browned. Turn over and bake an additional 5 – 10 minutes. Drain on paper toweling. Serve with various dipping sauces.
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By Tika for CHEW WANNA EAT? © 2016