Spiced Chicken And Shrimp Egg Rolls Recipes

Steps:

• 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. 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. 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. 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.

Steps:

• Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
• Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
• In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
• In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
• Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8 inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
• Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.

Steps:

• Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
• Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
• Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
• To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
• In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
• In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

Steps:

• In a medium bowl, mix together mustard, egg yolk, vinegar, and sugar. Slowly pour in oil while continuing to stir, forming an emulsion. Serve with egg rolls.

Steps:

• Whisk together the sugar, soy sauce, and rice wine and then toss with the chicken or shrimp. While it sits, put 2 tablespoons of oil in a large skillet and turn the heat to medium-high. A minute later, add the mushrooms, scallions, and bean sprouts; cook, stirring occasionally, for about 3 minutes. Remove from the pan with a slotted spoon.
• Add another tablespoon of oil to the skillet and cook the ginger, stirring, until fragrant, about 30 seconds. Add the chicken or shrimp and its marinade and cook until it loses its pinkness, stirring occasionally to separate the pieces, about 3 minutes. Return the vegetables to the pan, mix well with the chicken or shrimp, and cook for another minute. Remove the mixture with a slotted spoon. (You can prepare this filling, covered and refrigerated, up to a day in advance.)
• Add at least 3 inches of oil to a heavy saucepan or deep-fryer (a narrow vessel will save you oil; a broad one will allow you to cook more egg rolls at once); heat over medium-high heat until it reaches about 350°F. Meanwhile, moisten the edges of an egg roll wrapper with water and put 2 tablespoons of the filling down a line in the center; fold in the sides and roll tightly. Seal the seam with a few drops of water.
• Working in batches, place the egg rolls in the oil and turn occasionally to brown evenly; the cooking will be easy and quick, about 5 minutes per batch (you just have to heat them through and brown the outside; everything inside is already cooked). Adjust the heat as necessary so that the egg rolls brown evenly. As they finish, drain on paper towels. Serve hot, with any of the sauces.
• Vegetarian Egg Rolls
• Omit the chicken or shrimp and use both bean sprouts and Napa cabbage, along with 2 cups shredded or grated carrots.
• Chicken or Shrimp Rice Paper Rolls (Southeast Asia)
• These are egg rolls Southeast Asian style, often wrapped in a leaf of red or green lettuce before serving, making a nice contrast between hot and cold. Substitute twenty 8- to 10-inch rice paper sheets for the egg roll wrappers. Soften the rice paper in hot water (110-120°F) for about 10 seconds (see page 38 for details). Fill and roll them on a damp kitchen or paper towel; you won't need water to seal. Fry and serve immediately with Sweet Nam Pla Dipping Sauce (page 586) or plain soy sauce.