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Categories:
vegetable oil onion garlic chicken breasts carrot green onion red bell pepper bean sprouts sesame oil egg roll wraps egg
Viewed: 24 - Published at: 2 years agoIngredients
- 1/2 cup vegetable oil
- 1 cup onion (finely chopped)
- 1 garlic clove (crushed or minced)
- 3 ounces boneless chicken breasts (cooked)
- 1/4 cup carrot (julienned)
- 1/4 cup green onion (julienned)
- 1/4 cup red bell pepper (cut into strips)
- 1/4 cup bean sprouts
- 1 tablespoon sesame oil
- 12 egg roll wraps
- 1 egg white (lightly beaten)
Method
- Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic.
- Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic).
- Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.).
- Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white.
- Chill in the fridge for 15 minutes before cooking.
- You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!
