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Chicken Teriyaki Egg Roll

 Rolling up a tasty dish is the perfect way to prove your culinary prowess. But if you’ve never attempted this technique before, there are a few things to keep in mind. For example, one of the key components is an egg roll wrapper. Wrappers are delicate and need to be handled with care. They can often be found in frozen packs at grocery stores, but they can also be ordered from specialty stores online. Once you have your egg rolls wrapped up, it's time to fill them! You will need chicken teriyaki for this recipe and another cooking staple: soy sauce. You can use a variety of vegetables, such as broccoli and carrots.

But today, I'm going to show you how to make chicken teriyaki egg rolls. These not only look really nice and are delicious but also serve as an excellent, light meal.


Chicken Teriyaki  Egg Roll


Ingredients

* 4 chicken breasts (about 1 3/4 pounds)

* 1 tablespoon vegetable oil

* 2 tablespoons soy sauce

* salt and pepper to taste For the filling:

* 1 egg, beaten to mix well

* 1/2 cup chicken teriyaki (you can use a premade sauce or DIY recipe) * 4 sheets of egg roll wrappers (I got them at our grocery store ) *vegetable or canola oil, for hot frying Lo mein noodles for serving Suggested vegetables for filling:  Broccoli, carrots, button mushrooms, cauliflower, asparagus greens and other vegetables of your choice.

For the sauce:

1/3 cup soy sauce  2 tablespoons rice wine vinegar  1 tablespoon dark sesame oil  1 teaspoon sugar  1/4 teaspoon red pepper flakes


Directions

In a large bowl, combine shredded zucchini and carrot, egg, soy sauce, and rice vinegar until well mixed. Season with salt and pepper to taste. Mix well so the zucchini and carrot can take all the flavor from the soy sauce without getting slimy.

One by one, place a chicken cup on the rice paper, top with a small amount of the vegetable mixture, and top with sesame seeds.

Roll up the rice paper and set it aside, you will use it again in another dish.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken cup and cook for about 4 to 5 minutes until it is nicely browned and slightly crispy. Salt and pepper to taste. Set aside for later use when making your gyoza or dumplings.

Remove your work area from the stovetop so you don't burn everything down. Take 1 tablespoon of vegetable filling and place on half of one wrap.

Fold it over, making sure the corners are folded tightly and stick out. The idea is to have a pocket to hold the vegetable mixture.

Once you are done with all of your wraps, add them in a steamer and steam for about 3 minutes or until it is translucent. Remove from heat and let it cool down before serving.

You can serve this with a side of rice and some spring onions if desired!

Feel free to mix up the vegetables in your wraps.


Chicken Teriyaki  Egg Roll


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