Chicken Egg Rolls

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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

Ingredients

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

Directions

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.

Happy New Year`s Eve Eve!

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Fred has New Year`s Eve and New Year`s Day and the rest of the weekend OFF! WooHoo! I love when he has days off together and especially the weekend. I have to get supplies for food for Eve. Champagne most definitely. We like a brand of champagne called Ballatore. I just saw on that site that they had a nice recipe for chicken samosas. I copied it and I am going to add it to the things we are having. Might as well go out with a bang. I will make my egg rolls, the samosas, a veggie platter, and a hot dip. I have a recipe for a chicken one that intrigues me. I am going to be sharing some recipes this morning before I have to go run my errands and go to the gym.

The first one I want to share and that I am intrigued about is a recipe from my friend D. BLT Dip.

BLT Dip (This is to die for! It's excellent with crackers, chips, pita triangles, or fresh veggies)

1 cup mayonnaise
1 cup sour cream
1/4 teaspoon garlic powder
Pinch of ground black pepper
2 tablespoons finely chopped green onion
1 large tomato, seeded, drained and diced
1 pound bacon, crispy-cooked and crumbled or diced

Mix all the ingredients together except the tomato and bacon. Chill until it's time to serve. Just before serving, stir in the bacon and tomato.

This next recipe comes from my niece Kate.

Buffalo Chicken Dip
1 pkg of cream cheese
1/2 cup Frank`s hot sauce
1/2 cup ranch dressing
1 cup of shredded cheddar cheese
1 cooked chicken breast, chopped.

Mix together, 350 deg F oven for 30 minutes.
Heidi`s Egg Rolls


1 package of wonton or spring roll wrappers. (they can be bought in the produce section of your local grocery store or at an Asian specialty market)
1 lb ground beef
1/2 lb ground pork
1 egg yolk, 1 egg white; separated
1 cup of shredded cabbage
1 yellow onion, chopped fine
2 cloves of garlic, chopped fine
2 teaspoons of garlic powder
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of soy sauce
1/2 teaspoon of sesame oil
pinch of cayenne pepper (optional)
pinch of red pepper flakes (optional)
Vegetable Oil for frying

Put 2 inches of vegetable oil in your frying pan and start heating.

Mix all ingredients together in a bowl (minus the egg roll wrappers and the egg yolk) Put egg yolk in small bowl. It is going to be used to seal the wrappers.
You will see on the package that it shows you how to wrap an eggroll. But I am going to give you the instructions right here.  When I am almost done wrapping an egg roll, I dip my finger in the egg yolk, put a dot on the edge of the wrapper and then finish the roll. That way I never have to worry about them opening up in the oil.
Put your egg rolls in the oil when it is hot enough to cook. I do not have a set time that I cook. I cook on medium high heat. That way the meat has a chance to cook on the inside, and the outside does not brown too fast. Once it is a nice golden brown on the outside, take out and put on paper towels to drain.
We like to dip them in hot sauce and wrap them in lettuce leaves. Yum!

So far, that is going to be the menu. I will not make huge portions because I do not want leftovers the next day..LOL
Okay, it is 9:15am and my ass is still cold. I am going to change and go to the bank and the package store.
Have a nice day!