Kale and Chicken Egg Rolls with Ginger Soy Dip
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| Kale and Chicken Egg Rolls with Ginger Soy Dip - Photo by JayDi Photography |
I love learning. Some days I catch myself saying that I miss homework.
(Crazy, I know!) So today was quite the lesson in making egg rolls. I
followed the directions that were on the back of the egg roll wrapper
package. Turns out, it makes enveloppes or packets. Not the look I was
going for, but I was invested and determined to make these to bring into
work for the Saturday crew this afternoon. So learning how to properly
roll an egg roll made it to the top of my to-do list! Included in the
recipe is a different procedure that I've found that based on the
description, should make a "normal" looking egg roll. I have yet to
test it. Either way, they still taste "freaking awesome", to quote Jay.
Kale and Chicken Egg Rolls with Ginger Soy Dip
Yield: About 2 dozen rolls
Prep Time: 45 min
Cook Time: 5 min
Prep Time: 45 min
Cook Time: 5 min
Ingredients:
1 1/2 pounds ground chicken
1/2 pound kale leaves, chopped into 1/2-inch pieces
3/4 cup shredded carrot
1 egg
1/2 teaspoon sugar
2 teaspoons fish sauce or soy sauce (I did one tsp of each for this batch)
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch egg roll wrappers
Egg white, for sealing wrappers
Vegetable oil, for frying
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
Chili paste, to taste
2 teaspoons sliced scallions
1/2 pound kale leaves, chopped into 1/2-inch pieces
3/4 cup shredded carrot
1 egg
1/2 teaspoon sugar
2 teaspoons fish sauce or soy sauce (I did one tsp of each for this batch)
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch egg roll wrappers
Egg white, for sealing wrappers
Vegetable oil, for frying
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
Chili paste, to taste
2 teaspoons sliced scallions
Directions:
In a large bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.
**To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
In a large frying pan, heat approximately 3/4 inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.
Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through.
In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.
Serve the egg rolls warm, with the dip on the side.
**To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
In a large frying pan, heat approximately 3/4 inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.
Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through.
In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.
Serve the egg rolls warm, with the dip on the side.
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