Hoisin Chicken Eggrolls

There is no good Chinese food in this lousy little town in the middle of nowhere. Not that I claim to make good Chinese food. That's always been one of the cuisines that I wanted to learn to cook, but never have.

But not being good at something has seldom kept me from doing it. And I've been craving eggrolls. They are also pretty fun to make.

This recipe is just a rough guideline. You can put whatever flavors you like. I love Hoisin, and happened to have ground chicken around. This works just as well with leftover shredded pork roast. These also lend themselves to vegetarian quite well also. Play with the recipe, have some fun!

HOISIN CHICKEN EGGROLLS

Ingredients

Egg Roll Wrappers

1 head Napa cabbage julienned
1 container bean sprouts
2 carrots (shredded)
1 pound ground chicken
3-5 heads garlic chopped
1/2 cup Hoisin Sauce (find in the Asian section of your market)
Soy Sauce
1 egg, beaten


Directions

Brown the ground chicken. As it's cooking add hoisin sauce, and soy sauce to taste.

Break into small pieces as it's cooking. Set aside when done.

In a bowl, combine:

Bean sprouts

Shredded carrot

Chopped garlic

Julienned Napa cabbage

Mix well
To a very large skillet, add a couple tablespoons of oil. I used canola, but if like the flavor of sesame oil, it would be nice here too. To the hot oil, add your veggies. You are not really looking to cook the veggies so much here as to reduce them. You will end up with about half the volume once they are cooked. I added hoisin sauce to the cooking veggies, but it's not necessary.

After the veggies have reduced, about 3 minutes, add the cooked chicken to the pan and mix everything together.

The mixture is going to create a lot of liquid, and you don't want soggy eggrolls, so it's a good idea to drain them before you are ready to start rolling

On a clean, dry surface, begin assembling the eggrolls. This is what I have Summer for!Seal the edges with a little eggwash

Lay out on parchment paper. It's okay if the wrappers get a little dry as you are working. They hold together better when fried.

Now if you are one of those fancy smancy people with a deep fryer, this would be the time to dig it out of the cupboard. For the rest of us. a pot filled with vegetable oil works just fine.These cook FAST. Don't walk away while they are cooking or you will burn them.

Serve up with some more hoisin sauce for dipping, or go traditional with some sweet and sour sauce.

Warning! These are like molten hot lava when they come out of the oil. Let cool a few minutes before eating. Except I never do that. And then I never taste anything for 2 days. But you all are smarter than me!

Cheers,

Christine