Step 1: What You'll Need...
are as follows: (all can be found at your regular grocery store)
-1 pack of eggroll wraps (in produce. near tofu)
-1 qt of vegetable oil
-2 chicken breasts
-1 average size head of cabbage
-1 bunch of leeks
-3-4 stalks of bok choy
-1/2 a carrot
-1/2 can of water chestnuts
-1/2 can of bamboo shoots
-1 Large bottle of soy sauce
-1 large bottle of teriyaki sauce
-1 jar of hoisin sauce
- various dipping sauces (pictured; sweet & sour, hot mustard)
Step 2: Vegetable Prep
- first thing you should do is put the chicken in the freezer while you prep the vegetables. not too long, about 45 min to an hour should do
- you are looking for the same basic result from each veggie. about a 1cm slice as shown in the pictures. no need to be perfect but they need to be sliced or chopped small.
- i find that grating the carrots works best. i hate finding huge chunks of carrot in my eggroll!
- just give the bamboo and water chestnuts a rough chop to get them down to the right size.
Step 3: The Chicken!!!!!
Step 4: Mixing and Boiling Ingredients
Step 5: Rolling the Eggrolls
- take the egg and separate the yolk from the white. keep the white, it acts as glue for the rolls
- 1st place a wrap on your rolling plate so it looks like a diamond
- 2nd place a large pinch of your eggroll filling in the bottom half of the diamond. (it may take a few tries to get the right amount. as long as the wrap doesn't rip while rolling you are fine)
- 3rd roll the bottom corner over tucking it tightly underneath the filling.
- 4th fold the outside corners in tightly
- 5th using fingertip to apply egg white glue to the face up side of the upper corner
- 6th continue rolling until it looks like an eggroll.
(see pictures for rolling reference)
If you end up needing to stack eggrolls on your big plate, be sure to place a paper towel between each layer. this helps to prevent the rolls from sticking to one another.
Step 6: Frying... Please Be Careful
I do not have any temperature instructions for heating your oil other than med/high on a stove top. if you are a beginner at frying at home start low and bring your oil temp up gradually. use an extra eggroll wrap or a piece of bread to test if it is ready or not. these eggrolls are good but they are not worth burning your house down. also please only use metal tongs to manipulate the rolls while in the oil.
as stated in the warning slowly heat your oil to med/high on your range. when the oil is hot enough to fry, dip the eggrolls in 1 or 2 at a time. allow them to fry for about 5 seconds on each side or until golden brown depending on oil temp. remove and stack on waiting serving tray. continue until all rolls are cooked.