Chicken Egg Rolls
WATCH THE FULL VIDEO HERE
Some people call them egg rolls, others call them spring rolls. Either way, they are rolls of deliciousness. A Ramadan staple in most Pakistani households, these babies are easy to make in bulk and can be frozen for months at a time. You can pull them out in a pinch to entertain, or munch on them when you’re hungry.
Chicken Egg Rolls
Prep Time: 1 HOUR Cook Time: 6 MINUTES Serves: 20 ROLLS
1lb chicken, boneless and skinless
1/2 head of cabbage
1.5 tbs salt
1.5 tbs chaat masala (optional)
1 tsp vinegar
2 tbs low sodium soy sauce (if you don’t have low sodium, just reduce salt)
1 tsp Accent salt/MSG
1 tbs black pepper
20-25 egg roll sheets
1 large egg
Oil for frying
Preparation:
In a pot, add chicken and cover with water. Cover and boil on medium heat until the chicken is fully cooked through
Put chicken in a bowl to cool completely (you can save the stock for something else)
Once chicken has cooled, shred and put in a large bowl
Note: The chicken has to be room temperature or cooler otherwise the cabbage will start to release water when mixed, this will cause wraps to tear
Shred cabbage pretty fine, careful not to have large chunks as these can tear through your sheets
In the large bowl, mix all ingredients except egg and sheets
In a separate bowl, beat egg
Place about 2 tbs of your mix in each sheet, using the beaten egg to seal the edges
Note: Watch the video to see how to roll correctly
Place egg rolls, seam side down, on a sheet tray lined with wax paper or plastic
Heat oil on medium-high heat. Once hot, careful add eggs rolls and fry for about 5-6 minutes, or until light golden brown. Be gentle when flipping or moving it around to avoid any breakage
Place cooked egg rolls on wire rack to cool
Serve with chutney and enjoy!
You can also freeze and store the uncooked egg rolls. Place sheet tray into freezer, uncovered, for 3-4 hours. Once all egg rolls have frozen, you can toss them in a resealable bag and store for quite some time. When you’re ready to cook, just pull out as many as you want and fry, no need to thaw