Minced Chicken And Pork Rolls Jijuan Recipes

CHICKEN AND PORK EGG ROLLS

Steps:

• In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts and onions in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through., Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels., In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls.

MINCED CHICKEN AND PORK ROLLS (JIJUAN)

Steps:

• Mince the chicken and pork meat with a mini food processor or with hand.
• Add shredded carrot, chopped scallion, and all the seasoning into the minced meat and stir-well. Set aside.
• On a dry surface, lay out the bean curd skin. Use a damp cloth to moisten the skin.
• Place 2 - 2.5 tablespoons of minced meat onto the lower center of the bean curd skin. Leave about 1/2 inch (1 cm) on both sides.
• Fold the sides inwards and roll it up. Use some water or the minced meat to seal.
• In a deep fryer or frying wok, add enough cooking oil for frying purposes.
• Once the oil is heated, add in the meat rolls and deep fry to golden brown.
• Dish out and serve immediately with chili garlic sauce or sweet chili sauce.