Wednesday, May 2, 2012

Chicken Egg Rolls


That just lets you know that females are always the boss! I stumbled on this looking for something else and I thought it was fitting for today. The man is fucking up and the woman had to come along and put him in line.

Fred has the night off and so I am making something special for dinner because I like to do that when he is home. We are going to have Chicken egg rolls and Japanese purple sweet potato oven fries. I wanted to share my egg roll recipe because it is really effin good.

Chicken egg rolls


2 whole boneless/skinless chicken breasts, cut into very small pieces
1 package of egg roll skins. I like Wei-Chuan brand that are stretchy and elastic.
1 white onion, diced
2 cloves garlic, chopped fine
1 half small cabbage, shredded thinly
2 T soy sauce
1 T garlic powder
1 T onion powder
1 t Sirachi hot sauce (the one with the Rooster on the bottle)
Salt and pepper to taste
1 egg yolk
1 egg white


Mix all ingredients in bowl except for the egg roll skins and the egg yolk. Mix till all incorporated. Cover and put in fridge for an hour, at least. Put yolk in small dish and break it. This is going to be used to seal your egg rolls.

I could explain how to roll and egg roll but I think it is best if you just watch. I do not make THESE egg rolls that thick. I roll mine about as thick as a cigar. So you can eat like 3-4 as a meal. But the same holds true on both on how to roll it!

As you are rolling, make sure to keep a damp paper towel covering the skins you are not using. Air dries them out quickly. I usually have about 2 inches of veggie oil (enough to cover one side) in a cast iron fry pan. If you have a deep fryer, all the better. You want to fry these until golden brown on all sides. The chicken will cook while it is in the oil. I have been doing this for years with beef and chicken and never bit into a raw egg roll.
Put them on paper to soak up oil.
I serve with duck sauce, plum sauce, and hot sauce.

The skins come in a package of 25. So you can either use one or two packages for the amount of people you are feeding. If using two packages, you are going to want at least another whole chicken breast.

I hope you enjoy it. You can fiddle with the spices if you like. It is all according to your taste. I do not like Chinese 5 spice so I do not use it in this but you might like it.
Let me know if you gave this a try.


  1. Those sound so good, it has been years since I have made egg rolls.


    1. I do them with hamburger too. That is the one I learned first. I like more cabbage but the kids do not.
      You can add whatever veggies you like really. Carrots would give it a good crunch.

  2. My husband uses that hot sauce we always have that available. I don't like that 5 spice either. We make these sometimes I do the constructing and the cooking. Hubby always does the seasoning. I made something bland a couple of times now he has no confidence. Oh well.

    1. I had a friend in high school who was Vietnamese and she could cook. Back then she lied and said she was from China. She explained later that is cause people had issues with them because of the war.
      Anyway..she made egg rolls and I watched. That is the only recipe that I remember from her.