Jaden's Chinese Egg Rolls
- 1 lb boneless, skinless chicken breasts, diced small
- 3/4 lb peeled & deveined shrimp, diced small
- 1 Tbsp soy sauce
- 1 tsp cornstarch
- 1/4 tsp sugar
- fresh ground black pepper
- 1/2 head of cabbage
- 3 carrots, shredded
- 3 garlic cloves, finely minced
- 2-3 tsp grated fresh ginger
- 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded, sliced into thin strips
- 1 Tbsp Chinese rice wine
- 1 Tbsp soy sauce
- 1/4 tsp sugar
- 1 tsp salt
- 1 tsp sesame oil
- Fresh ground black pepper 50 Spring/Egg Roll Wrappers (2 packages), defrost them in the refrigerator for at least 2 hours
- 1 Tbsp cornstarch (or flour) mixed with ¼ cup of cool water
- 1 Tbsp vegetable oil plus more for frying
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cabbage (1/2 head)
- Carrots (3)
- Ginger, fresh (2 tsp)
- Shiitake mushrooms, fresh (10)
- Seafood
- Shrimp (3/4 lb)
- Meat
- Chicken breasts, boneless skinless (1 lb)
- Condiments
Soy sauce (2 Tbsp)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Black pepper, Fresh ground (1)
- Cornstarch (4 tsp)
- Garlic cloves (3)
- Salt (1 tsp)
- Sesame oil (1 tsp)
- Sugar (1/2 tsp)
- Vegetable oil plus more (1 Tbsp)
- Beer, Wine & Liquor
- Chinese rice wine (1 Tbsp)
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published January 4, 2012 (1 year ago).
89 people saved this recipe.
