ASIAN COOKING!!!
Chicken Egg Rolls with Orange Ginger Sauce. Forget bland takeout versions, these easy homemade egg rolls are packed with bright flavours. A perfect addition to your next Chinese food dinner.
• 1 package egg roll wrappers
• 3 tbsp peanut oil or canola oil
• 1 large boneless chicken breast chopped into very small pieces
• salt and pepper to season
• 2 cloves minced garlic
• 1 tbsp grated fresh ginger root
• ½ bulb fennel shredded
• 1 large carrot grated
• ½ tsp freshly ground black pepper
• 1 ½ tsp Chinese five spice powder
• ½ tsp salt
• 4 cups fresh bean sprouts
• For the Orange Ginger Sauce
• 2 cups orange juice
• 1 Tbsp fresh grated ginger
• 1/2 cup brown sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 clove minced garlic
• zest of one orange, finely minced
• 1/2 tsp to 1 tsp crushed chili paste (optional, if you’d like a spicy version)
• 1 Tbsp corn starch dissolved in ¼ cup orange juice
• Heat the peanut oil in a wok, then add the chicken, garlic, salt and pepper to season.
• After the chicken is cooked through, add the ginger, fennel, carrot, pepper and five spice powder and kosher salt.
• Sauté for an additional couple of minutes, then remove from heat and cool for about 20 minutes before tossing with the bean sprouts.
• To fill your eggrolls, lay the wrapper flat and lightly brush the edges with water.
• Spoon some of the filling in the middle of the wrapper.
• Bring one edge of the wrapper over the filling so that it is about a cm from the opposite edge.
• Fold the remaining cm of the wrapper back over the other edge and pinch all the edges together well. Lay on a parchment lined cookie sheet until you have all the eggrolls stuffed and ready for the fryer.
• Heat canola oil in a deep fryer to 325 degrees F and fry the eggrolls until golden brown. Remove from the oil and drain on a wire rack.
• To prepare the Orange Ginger Sauce.
• Simmer together all of the ingredients for the sauce for about 20 minutes.
• Strain the liquid through a sieve and return the liquid to the pot and the pot to the burner.
• Thicken the sauce by whisking into the gently boiling liquid, a slurry of 1 tbsp corn starch mixed with ¼
cup orange juice.
• Use enough of the slurry to thicken to a sauce; use more or less as necessary to bring the sauce to the proper consistency.
You can easily make substitutions for the vegetables in this recipe. red peppers can be used for carrot if you prefer or shredded cabbage or bok choi in place of the fennel and/or bean sprouts if none is available.