These egg rolls were simple to make and took less then 10 min. to make. Perfect crisp and dipped in the Thai ginger, garlic and chili sauce from the previous recipe. You may use any egg roll recipe, but I used the following:
To make about 4 egg rolls, you will need: (you can make up to 10 egg rolls with the egg roll wraps, so if you want to make more, just use more cabbage, carrots and meat.
1 package of egg roll wraps, available in most produce isles in refrigerated section next to salads and tofu.
1 1/2 c. well chopped cabbage (a food chopper works great for this)
1 large carrot or about 5 baby carrots, chopped fine with cabbage.
2 chicken breasts, cooked
oyster sauce (optional, if you choose to use sauce, follow directions on back of the egg roll wrap recipe)
1/2 c. bean sprouts, chopped
combine carrots and cabbage together into chopper. Chop chicken into small cubes.
Pull out an egg roll wrap and spoon about 2 T. of cabbage mixture and chicken into wrap. Wet each side of wrap with water and fold like an envelope to pull up to seal tight. Heat oil on medium heat and then place egg roll into oil. Turn sides of egg roll(s) while in heated oil.
Once all crip, place on paper towl and serve. I recommend you use Thai ginger, garlic and chili sauce, plum sauce, sweet and sour sauce or soy sauce.
Here are a few fact about me. My favorite foods are: 1. Thai Food, 2. Chinese Food, 3. Japanese Food, 4. Mongolian Food and 5. Mexican food. It is definately worth visiting Asia or Mexico just for the food! The nice thing about the Western culture, is many of these ethnic foods are here in our country, available to make in our own kitchens or eat at a restaurant. I am a newbie at learning how to making many Asian dishes, but I am always open on perfecting my cooking skills in that area. This Thai dish is amazingly good with the tender rice noodles and the blended flavors of ginger, garlic and chili. The veggie stir-fry I added along with chicken added protein and fiber as well as nutrition and heartiness to the meal.
To make this meal, you will need:
4 T. of ginger, garlic and chili Thai sauce (found in Asian food isle next to soy sauces).
1 package of rice sticks (" ")
1/2 package of stir-fry (if you can find a Asian blend, that would be ideal)
2. T oil
1/2 c. chopped cilantro
3-4 chicken breast tenders, cut into strips
Begin by boiling water. Add rice sticks and then allow to sit off of heat for about 10 min. Cook chicken and then cut into strips and set aside. Meanwhile add oil to large pan and heat. Add stir fry veggies, cilantro and sauce. Mix in chicken and stir. Once warm and ready, add to rice noodles. Other variations to this meal are: Cooked shrimp (Thai dishes often have shrimp).
In a medium to large saucepan, do the following:
1/4 c. oil (veg, canola, olive, ect)
1/8 c. sugar
a pinch of salt or about 1/8 tsp.
Heat the two on medium high until bubbles, then add:
1/4 c. kernals
then put the lid on pan and wait until you hear a popping sound and then lift the pan off heat and shake. Wait until popping subsides. If you don't hear much popping going on, put back on heat until you hear the popping again(only if needed). Enjoy as a snack.