Ingredients with Measurements:
- 1 package of egg roll wrappers
- 1 cup of cooked and shredded chicken
- 1 cup of shredded cabbage
- 1/2 cup of shredded carrots
- 1/4 cup of chopped scallions
- 1/4 cup of Louisiana Gold hot sauce
- 2 tablespoons of wasabi paste
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowl
- Pastry brush
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the cooked and shredded chicken, shredded cabbage, shredded carrots, and chopped scallions.
2. In a separate bowl, mix together the Louisiana Gold hot sauce, wasabi paste, soy sauce, and rice vinegar.
3. Pour the hot sauce mixture over the chicken and vegetable mixture and toss until everything is evenly coated.
4. In a small bowl, mix together the cornstarch and water to make a slurry.
5. Lay out an egg roll wrapper on a flat surface with one corner facing you.
6. Spoon about 2 tablespoons of the chicken and vegetable mixture onto the wrapper, leaving about 1 inch of space on each side.
7. Using a pastry brush, brush the edges of the wrapper with the cornstarch slurry.
8. Fold the bottom corner of the wrapper up over the filling, then fold in the sides, and roll up tightly.
9. Repeat with the remaining egg roll wrappers and filling.
10. Heat vegetable oil in a deep fryer or large pot to 375°F.
11. Carefully add the egg rolls to the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes.
12. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
This recipe makes 12 egg rolls, serving size is 2 egg rolls per person.
Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 32g
Protein: 11g
Sodium: 800mg
Sugar: 2g
Substitutions for ingredients:
- Shredded chicken can be substituted with cooked and shredded pork or shrimp.
- Cabbage can be substituted with shredded lettuce or kale.
- Wasabi paste can be substituted with horseradish or Dijon mustard.
Variations:
- Add diced jalapenos or red pepper flakes for extra heat.
- Substitute the Louisiana Gold hot sauce with your favorite hot sauce.
- Add diced pineapple or mango for a sweet and spicy twist.
Tips and tricks:
- Make sure the egg roll wrappers are tightly sealed to prevent the filling from leaking out during frying.
- Use a slotted spoon to remove the egg rolls from the oil to prevent excess oil from sticking to them.
- Serve the egg rolls immediately while they are still hot and crispy.
Storage instructions:
Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake the egg rolls for 10-15 minutes until heated through and crispy.
Presentation ideas:
Arrange the egg rolls on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with a side of steamed rice or a mixed green salad.
Suggested side dishes:
Steamed rice or mixed green salad.
Troubleshooting advice:
- If the egg rolls are not crispy, increase the frying time by 1-2 minutes.
- If the egg rolls are too greasy, make sure the oil is at the correct temperature before frying.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using in the recipe.
- Use a thermometer to check the temperature of the oil before frying.
- Allow the egg rolls to cool for a few minutes before serving to prevent burns.
Food history:
Egg rolls are a popular Chinese-American dish that originated in the United States in the early 20th century.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve as an appetizer or as a main dish with a side of steamed rice or mixed green salad.
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