Kale And Chicken Egg Rolls With Ginger Soy Dip Recipe
Make quick and easy Kale and Chicken Egg Rolls with Ginger Soy Dip at home, a restaurant favorite!
INGREDIENTS
– 1 1/2 lbs ground chicken– 1/2 pound kale leaves, chopped into 1/2-inch piece– 3/4 cup shredded carrot– 1/2 teaspoon sugar– 2 teaspoons fish sauce or soy sauce– 2 cloves garlic, finely minced– 2 dozen 7- to 8-inch egg roll wrapper– Egg white, for sealing wrapper– Vegetable oil, for frying– 1/2 cup soy sauce– 2 teaspoons grated fresh ginger root– Chili paste, to taste– 2 teaspoons sliced scallion
INSTRUCTIONS
Mix chicken, greens, carrots, egg, sugar, soy sauce, and garlic in a medium bowl. Mix well. Leave to marinade 20–30 minutes.
Step 1
Place one egg roll wrapper on a work surface and spread 1 spoonful of filling over the bottom third. From the bottom, tuck and fold the filling and sides. Brush egg white on wrapper edges to seal.
Step 2
While finishing, arrange rolls on a sheet pan. In a large frying pan, heat ¾ inch oil on medium heat. Test the oil's heat using a little egg roll wrapper. Heat is too high if it sizzles and browns quickly.
Step 3
Gently cook egg rolls in hot oil for 5–10 minutes till brown bottom. Turn the egg rolls and heat until the filling is brown.
Step 4
Mix soy sauce, ginger, chili paste (to taste), and scallions in a small bowl. Stir well. Warm egg rolls with dip.
Step 5
Most American supermarkets use heavy, flour-based wrapping. Keep in mind that these fry slowly yet turn bubbly.
Step 6
Many thinner wrappers are seen in Asian specialty markets. These wrappers fry lighter and crispier. Select your type and adjust frying times.