Egg rolls

Tonight we made egg rolls. So so yummy! We ate them all up so fast I didn't even get a piture of them. Sorry! 

Egg rolls (I have to double this recipe to feed my family)

1 C shredded/diced cooked chicken breast (boil it and save the broth)

5 C shredded cabbage

1 C shredded celery

½ C shredded carrot

Cook in stockpot for about 5 minutes with 1 C chicken broth.  Drain.

Add the meat and the following and mix:

1 T sugar

1 tsp salt

¼ tsp pepper

1 tsp sesame oil (vegetable or olive oil will do)

This should make 14-16 portions.

2 T flour

2 T water

Mix for using as a flour paste

1 Pkg egg roll wraps

To wrap the egg rolls, place the egg roll skin of working surface.  Place a portion of filling in the middle of the egg roll skin.  Fold lower third of the egg roll skin over the filling.  Fold in the two ends and wrap the filling.  Moisten the top edge of the egg roll skin with the flour paste.  Continue to wrap the egg roll skin.  Rolls should be about 4 inches long.

Heat a pan of oil for deep-frying.  Deep-fry the egg rolls over medium heat for 4 minutes or until they are golden brown.  Remove and drain.  

I now fry them in expeller-pressed (non-flavored) coconut oil. It's great for frying because it doesn't change into a hydrogenated oil. I drain the oil and store it in the frig for future frying.

Sweet and Sour Sauce for Egg Roll dipping sauce

½ C evaporated cane juice sugar

2 T cornstarch

1/2 C chicken broth (I get this from the chicken I boiled.)

1/3 C red wine vinegar (this cannot be substituted for another vinegar)

1/3 C unsweetened pineapple juice, (I just take it out of the can)

¼ C finely chopped green bell pepper

1/4 C finely chopped pineapple

1 T soy sauce

¼ tsp garlic pd

¼ tsp ground ginger

In a small saucepan, combine brown sugar and cornstarch.  Stir in vinegar, pineapple juice, bell pepper, pimiento, soy sauce, garlic pd, and ginger (and broth).  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.  Serve warm.