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Yummy Homemade Egg Rolls

Homemade egg rolls

Earlier, I shared my recipe for how I make homemade egg roll wrappers, and that recipe can also be found right here on Newsbreak. Now it's time to make the filling and finish preparing the egg rolls.

Ingredients:

  • 1 pound of chicken breast, chopped and cooked

  • 3 teaspoons of minced garlic

  • 1/2 teaspoon of seasoning salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup of shredded coleslaw, mixed with or without carrots

  • 2-4 green onions, chopped

  • Canola oil for frying

  • 10-20 egg roll wrappers, depending on their shape and size (I am using 12 homemade egg roll wrappers that are about eight inches round).

  • 1 egg beaten for making an egg wash

Instructions:

In a skillet over medium heat, add the chopped chicken breast and garlic. Sprinkle it with seasoning salt and freshly ground black pepper. Cook until the chicken is completely done.


Now, add the coleslaw mix and green onions to the same skillet. Stir the mixture well. Cook until the slaw mix is tender. Turn the burner off and allow the mixture to sit for a few minutes.


Place a large Dutch oven over medium heat. Add about three inches of canola oil. Allow the oil to get hot and bubbly.


In the meantime, prepare the egg rolls. Lay the egg roll wrappers on your countertop. Fill the centers of each one with a big spoonful of the chicken mixture. Fold the wrappers up over the filling. Use an egg wash to seal the inner edges of each one.


To fold the egg rolls, fold the top and bottom sides of the wrappers over the center of the filling just like you'd wrap a burrito, then fold one of the sides over the center. Tuck the dough tightly around the filling, then roll the wrapper to enclose the filling entirely. Repeat these steps until all of your egg rolls are made.


Fry the egg rolls in the hot oil for about three minutes, or until the outer part of the wraps is golden crisp. Use a big slotted spoon or a pair of kitchen tongs to take the egg rolls out of the oil. Drain them on a paper towel-lined plate.


Serve and enjoy!

Note:

I want to apologize in advance because, as I was making the egg rolls, I did take photos of each step, but when I set down to transfer them to my article, every one of them was blacked out or had lines going through them, which made them unusable. I was only able to save one by cropping some of the lines off the top of it.


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