Recipe courtesy of Celeste Podojil
Canola or other light cooking oil
1 pound ground chicken
1/2 Tablespoon ginger from a tube or 1 inch minced fresh ginger
Half a bottle of hoisen sauce
1/4 cup soy sauce
1 Bag of broccoli slaw
1/2 bag shredded carrots
1 pound baby portabella mushrooms, cleaned and chopped
1 Tablespoon black and white sesame seeds
1 package wonton wrappers
Saute 1-2 T canola oil, ginger and a few cracks of fresh pepper for around 1 minute.
Add chicken and continue to brown and break up chicken.
Add soy sauce to chicken while cooking.
When chicken is cooked ¾ the way through, add mushrooms, broccoli slaw and carrots.
Continue to toss, mix and cook veggies down.
When chicken is cooked (no longer pink) and veggies are soft add 1/2 to 3/4 bottle of Hoisen
and sesame seeds. Toss to coat completely, remove from heat and allow mixture to cool.
Assembling the Egg Rolls
Gather a small bowl of water for dipping your finger in to seal your egg rolls.
Line up 4-6 wrappers at a time and place a small spoon of mixture towards
one corner of the wrapper, do this on a diagonal.
Fold corner over mixture, fold sides in and roll eggroll sealing in the mixture.
Dip your finger in water and lightly wet last corner of wrapper.
This will seal your eggroll up so you can cook it.
Heat about 1/2 inch oil in a huge sauté pan until hot.
Add eggrolls to oil and begin to cook (my eggrolls are not submerged in oil).
Cook on each of the four sides of eggroll until wonton wrapper is crispy.
Drain on paper towels and serve hot, warm or grab in the morning as you
are running out the door and enjoy cold!
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