Chicken Vegetable Egg Rolls W Peanut Hoisin Dip Recipes

CRUNCHY CHICKEN EGG ROLLS WITH TANGY DIPPING SAUCE #A1

Steps:

• Heat oven to 400 degrees.
• Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
• Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
• Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like an egg roll. Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
• Garnish with a few sprigs of cilantro and serve immediately with the sauce.
• NOTES.
• Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
• If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.

EGG ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well.
• Divide the peanut sauce into two equal portions; set one portion aside in a.
• microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry.
• Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and sauté 1 minute; meat will be only partially cooked; add onions and carrots to skillet and sauté another minute or until.
• meat is almost cooked through; add cabbage and sauté another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion) peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp.
• Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
• Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash.
• Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
• Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
• Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.