Chicken Eggrolls

So the other day I was standing in the middle of the kitchen suffering from the equivalent of writer’s cramp.  Cooking cramp if you will.  I could not think of what to make for dinner!  I had defrosted a small chicken breast so I needed to use that but that’s as far I could get.  Have no idea how long I stood there.  Finally inspiration hit!  We still had some oil out to use for frying and I was in the mood for fries.  So I decided to whip up some eggrolls.  It would let me use some leftover veg we had cut up earlier in the week.  All I had to do was grab some scallions from the garden.

I sliced up the chicken breast into small pieces.

Then I sliced the carrots, peppers, and scallions from the garden plus some mushrooms.  I added olive oil to the pan and sauteed the chicken for a minute or so then added the veg.

Next I splashed in some soy sauce, rice vinegar, lime juice, and some ground ginger and sauteed until cooked.

Now the eggroll wrappers have been thawed and frozen a few times so they weren’t easy to handle at this point.  Time to get new ones!  But I spooned some of the mixture onto the wrap in the center.

I roll it up and use water to seal the edges.  I find it works really well and you don’t have to waste a whole egg.

Fry until golden brown and serve with your favourite sweet chilli sauce.

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