SPICED CHICKEN AND SHRIMP "EGG" ROLLS
This is a great appetizer and is my take on the Classic American Egg Roll. My version is a large double wrapped spring roll that has an egg "crepe" inside. It is really filling and tasty. I love using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is more-ish indulgent appetizer. For larger crowds get ahead by making them in advance and place on a floured tray covered in cling film and fry fresh before serving. Or for home freezing, you can lose the egg crepe and fry from frozen.
Provided by Food Network
Categories appetizer
Time 55m
Yield 2 servings
Number Of Ingredients 26
Steps:
- For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
- For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
- For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
- For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
- Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.
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Rano Gusman Hj Mustapa
[email protected]These egg rolls were a hit at my party!
Tm Takyour
[email protected]I'll definitely be making these again.
Aya Gang
[email protected]Delicious!
IRSHAD TV
[email protected]These egg rolls were easy to make and turned out great! I used a store-bought egg roll wrapper and the filling was flavorful and juicy.
Natashia Langner
[email protected]Loved these egg rolls! The filling was delicious and the egg roll wrappers were crispy.
Brendy Kabungo
[email protected]These egg rolls were so good! The filling was flavorful and the egg roll wrappers were crispy. I will definitely be making these again.
Mohamad Rahahla
[email protected]Delicious! The egg rolls were crispy and the filling was flavorful. I used a store-bought egg roll wrapper and they turned out great.
Hira Shahid
[email protected]These egg rolls were easy to make and turned out great! I used a store-bought egg roll wrapper and the filling was flavorful and juicy. Will definitely make again.
Marie Williams
[email protected]I've made these egg rolls several times now, and they're always a crowd-pleaser. The combination of chicken, shrimp, and vegetables is perfect, and the egg roll wrappers are always crispy and delicious.
samir tak
[email protected]These egg rolls were a hit at my party! The filling was flavorful and juicy, and the egg roll wrappers were crispy and golden brown. I will definitely be making these again.