Tex Wasabi's Killer Egg Rolls

4:37 PM, Jan 5, 2009   |    comments
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1/2 cup 1/8" diced red pepper
2 tablespoons minced ginger
1/2 cup 1/8" diced red onion
1/2 cup 1/8" diced celery
1/2 cup 1/8" diced carrots
1 cup 1/8" diced chicken breast, skin and bone removed
2 tablespoons minced garlic
1/4 cup pineapple juice
1 cup shredded Napa cabbage
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup shredded carrots
1/4 bunch chopped fresh cilantro
1 cup bean sprouts
1/2 cup sweet chili sauce
1/2 cup eel sauce
4 cups teriyaki sauce
1/2 cup toasted sesame seeds
20 each egg roll wrappers
1 cup eggs, beaten and thinned with a few drops of water

Sauté red peppers until slightly tender; about 2 minutes
Add minced ginger and sauté until aromatic. Add red onions, celery, diced carrot, sauté for another 2-3 minutes Add diced chicken, sauté until almost cooked through. Add garlic and continue cooking until chicken is done. Add pineapple juice and allow to reduce by one half. In a bowl, combine all cabbages, shredded carrots, cilantro, bean sprouts and set aside. Once sautéed mixture is cooked, lay out in a thin layer and allow to cool. Once mixture has cooled, combine with cabbage mix and ring out excess moisture through a thin napkin or towel. Lay an egg roll wrapper in a diamond shape in front of you and add 3/4 cup of finished filling mix slightly below center. Pull bottom corner (nearest you) over filling and roll back slightly. Fold left and right corners inward and roll base of egg roll upward. Apply egg wash to top 1/2 inch of wrapper and complete roll. Fry egg rolls in 350 degree oil until golden brown and crispy. Allow to drain for one minute.
Apply sweet chili and eel sauces and serve arranged around a small cup of teriyaki sauce. Makes 20 egg rolls.

Recipe courtesy Tex Wasabi

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