We enjoy stir fry and these accompany the meal well. Also, I’ve served these in smaller size as appetizers and they were always a hit. In fact, when we would have a get together I actually had requests to serve them. You can pair them up with a sweet and sour sauce, mustard sauce or any other you may like. They are a big hit at Super Bowl Parties!
These are not deep fried however, you could do so if you want but we enjoy them oven baked. They come out crispy without the fat.
I do buy the egg roll wrappers* rather than make them myself; I really need to try making them myself sometime. Also, our grocery store doesn’t carry fresh bean sprouts, they said when asked “because there have been too many recalls”. Darn! Because I really like using fresh produce but I understand the concern.
I think you will love these chicken egg rolls, and they freeze so well. Get the kids involved in wrapping them, it’s a fun project to get the family involved and if the kids don’t do the perfect job who cares? They taste great and they will be so proud that they were able to help.
Toast the sesame seeds in a large skillet on med high or high heat. No oil is necessary, remove and set aside. In the same skillet add your chicken and vegetables and stir on medium to medium high heat until heated through and the ingredients come together.
Stir your sauce and add to skillet be sure to use a rubber scrapper to clean out the bowl (as some of the ingredients will settle, such as your corn starch) and stir.
Set up your assembly station have the skillet with your filling handy (place in a bowl if the kids help so they don’t burn themselves on the hot skillet). A small dish of water to wet the edges and get a good seal on the wrappers. Parchment paper laid out to set wrappers on and this will keep the wrappers from sticking as you wipe water on the edges as they will ” seal” to anything. Your stack of wrappers, I like to separate several so that I can just take one without fear of some water on my hands and thus the wrappers sticking.
Your wrapper will be a square so just place a small amount in the center of the wrapper, about a good heaping spoonful, in the form of a rectangle. If you like a lot of filling just add more or less. Wet the right and left sides and fold in slightly about 1/4 of an inch this will keep your filling inside the wrapper after rolling. Fold the edge closest to you over the filling and pull back ever so slight to get a tight roll. Then continue rolling the entire wrapper, forming your egg roll. Set aside and prepare another one.
If you make small ones for appetizers you can do the same type just cut your wrapper into a smaller size and roll as usual. I usually make small purses, place a small spoon full in the center of a small wrapper that I have cut, wet all edges and gather the four corners up and then bring up any drooping parts into the gathered corner.
You can set these on a parchment lines cookie sheet and freeze, this way they won’t freeze together. Place them in a container of your choosing and set in freezer. Remove however many you want to bake up.
To bake place on cookie sheet, brush with a little oil, I use avocado oil or grapeseed oil. Bake at 350 degrees for 10 -15 min. turning once until golden and crispy. Serve alone or with your favorite sauce.
A small note if during rolling, your wrapper tears a bit don’t stress just wet that area a little and pull together and pinch to seal back up. Smooth it with water.
*Won Ton Wrappers, I buy the large size to make the big rolls, and if I’m making appetizers I just cut them down to size.
- 6 Tablespoons sesame oil
- 4 Tablespoons organic tamari
- 2 Tablespoons fresh ginger root, peeled and grated
- 2 tsp sherry or white wine
- 2 cloves garlic or to taste
- 4 tsp toasted sesame seeds
- 1 tsp organic corn starch
- Combine all the above and set aside
- 4 Tablespoons sesame oil
- 3 cups cooked chicken, chopped coarsely I put mine thru the food processor and pulse to desired
- 3 cups bean sprouts be it fresh or canned
- 2 cups bamboo shoots, chopped course
- 1 cup water chestnut, chopped coarse
- 1cup green onions chopped, green and white parts
- Toast the sesame seeds in a large skillet on med high or high heat, remove and set aside.
- In the same skillet add your chicken and vegetables and stir on medium to medium high heat until heated through and ingredients come together.
- Stir your sauce and add to skillet and stir.
- Set up your assembly station:
- The skillet with your filling.
- A small dish of water to wet the edges and get a good seal on the wrappers.
- Parchment paper laid out to set wrappers on and this will keep the wrappers from sticking as you wipe water on the edges as they will " seal" to anything.
- Your stack of wrappers.
- Place a small amount in the center of the wrapper about a good heaping spoonful in the form of a rectangle. If you like a lot of filling just add more or less.
- Wet the right and left sides and fold in slightly about ¼ of an inch this will keep you filling inside the wrapper after rolling.
- Fold the edge closest to you over the filling and pull back ever so slight to get a tight roll.
- Continue rolling the entire wrapper forming your egg roll.
- Set aside and prepare another one.