Authentic Chinese Egg Roll Recipe

Jul 20

Last week one of my sweet neighbors welcomed a group of us into her home to teach us how to make authentic Chinese Egg Rolls. I'm pretty sure I'll never be able to order them from take-out or buy frozen ones again. The possibilities for fillings are endless, including several sweet options like bananas + cinnamon. I always find it so fascinating to learn about other cultures and generations. On the surface we were all different ages and came from different places but at the end of the day we were all just a group of women sitting down laughing and cooking together. I bet there will be lots of egg rolls at the next neighborhood party!

Ingredients:

6 cups cabbage shredded

1 cup of onion sliced fine (may increase to 2 cups according to taste)

1 cup of boneless skinless chicken breasts sliced very fine (filet and then filet again to cut into strips)

Salt to taste

2 Chicken bouillon cubes

Package of TYJ Spring Roll Pastry (If frozen remove and allow to thaw to room temperature)

CHINESE EGG ROLLS:

Bring water to a boil and cook cabbage on medium high heat for 3 to 5 minutes. Cabbage should be tender but not mushy. Drain the cabbage and let cool while you cook the onion and chicken.

Pour a small amount of avocado oil into a skillet or wok and heat the oil. Then add the onion and stir until onion is soft Add the shredded chicken breast and stir it with the onion until done. Chicken should be done but not brown.

Cabbage is now ready to put into a cheese cloth and squeeze out any remaining water.

Combine chicken, onion, cabbage together in a bowl and add 2 crushed chicken bouillon cubes, and salt to taste. The mixture is now ready to be wrapped and sealed.

Separate the pastry wrap and add 2 to 3 tablespoons of mixture. Fold inside the pastry and wrap tightly by spreading the mixture, folding each of the two ends and rolling tightly. Only use one pastry sheet per egg roll.

The last step is to fry the spring roll and slightly brown it. We used avocado oil but you may substitute. Heat enough cooking oil in a pan to cover about 2/3 of the roll. Heat the oil on high and then add the roll, seam side down. Slightly lower the temperature to avoid charring the roll. When both side of the roll are light brown, they are done. Place the rolls on a paper towel and then serve and enjoy!