Chicken Egg Roll
This delicious recipe for restaurant-style chicken egg rolls uses red bell pepper and an oyster sauce gravy.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- For the Marinade:
- 1tablespoon soy sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch cornstarch
- For the Filling:
- 1boneless, skinless chicken breast
- 3tablespoons water
- 1teaspoon cornstarch
- 1tablespoon oyster sauce
- 2teaspoons soy sauce
- ½teaspoon sugar
- 1garlic clove, minced
- 2stalks celery, sliced diagonally
- 1small onion, chopped
- 1red bell pepper, diced
- ½cup fresh mushrooms , sliced
- 1cup mung bean sprouts, rinsed and drained
- 2 green onions , chopped
- 4tablespoons oil for stir-frying (or as needed)
- For the Wrappers
- 14to 16 egg roll wrappers
- 2tablespoons cornstarch (mixed with 1 tablespoon water, or as needed, to seal wrappers)
Instructions
Step 1
Gather the ingredients.Step 2
Pat chicken breast dry, cutting off any fat. Cut into thin strips. Add soy sauce, salt and pepper, and cornstarch. Marinate the chicken for 15 minutes.Step 3
In a small bowl, mix together 1 tablespoon water with 1 teaspoon cornstarch and set aside. Mix remaining 2 tablespoons water with oyster sauce, soy sauce, and sugar. Set aside.Step 4
Wash and prepare vegetables.Step 5
Heat wok and add 2 tablespoons oil. Add chicken and stir-fry until it changes color and is 80 percent cooked. Remove from wok.Step 6
Clean out wok and add 2 tablespoons oil. Add minced garlic and stir until aromatic, about 15 seconds. Add celery and chopped onion. Stir-fry until onion is beginning to brown, and then add bell pepper , mushrooms, and bean sprouts. Add a bit of salt and/or sugar to bean sprouts , if desired. Stir in green onion.Step 7
Add chicken back into wok. Push everything up to side and add oyster sauce and water mixture in middle.Step 8
Give cornstarch and water mixture a quick stir and add to sauce, stirring quickly to thicken. Mix the sauce with chicken and vegetables. Remove from heat and cool.Step 9
Heat oil for deep-frying to 375 F. While waiting for oil to heat, prepare egg rolls.Step 10
Lay an egg roll wrapper out in front of you. Place 3 to 4 tablespoons of the filling in middle, spreading it out so it doesn’t bunch up, but not going right to the edges of the wrapper. Dip finger in mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of wrapper, excluding bottom edge that is closest to you. Lift bottom of wrapper over filling and tuck it in. Fold in sides, pressing down to stick, and roll up egg roll the remainder of the way. Press down top edge to seal.Step 11
Carefully add egg rolls into hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown . Remove and drain on paper towels. Serve with Sweet and Sour sauce and/or hot mustard for dipping.