Crispy Chicken and Veggie Egg Rolls

Chicken Egg Rolls

Ingredients:

For the Filling:

• 250 g ground chicken
• 50 g shrimp (optional)
• 50 g tuna (optional; can be substituted or omitted)
• 2 tablespoons all-purpose flour
• 2 tablespoons tapioca flour
• 1 large egg
• 1/2 medium onion
• 1 garlic clove (or 3 if using regular garlic)
• 1 teaspoon black pepper (adjust to taste; use 2-3 teaspoons if using ground pepper)
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons teriyaki sauce
• 1/2 teaspoon chicken bouillon powder (optional)
• 2 carrots (can be replaced with other vegetables)
• 1/2 broccoli (can be replaced with other vegetables)
• 2 scallions (green onions)
• Optional: additional vegetables of your choice

For the Wrapper:

• 1 tablespoon tapioca flour
• 1 tablespoon all-purpose flour
• 2 large eggs
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 150 ml water (1 cup)
• 1 teaspoon chicken bouillon powder (optional; adjust salt and sugar to taste if omitted)

Instructions:

1. Prepare the Filling:

   • In a large bowl, combine the ground chicken, shrimp (if using), and tuna (if using). Mix well.
   • Add the all-purpose flour, tapioca flour, and egg to the mixture. Mix until all ingredients are thoroughly combined.
   • Finely chop the onion and garlic. Add them to the mixture along with black pepper, salt, sugar, and teriyaki sauce. Mix well.
   • Dice the carrots and broccoli into small pieces. Add them to the mixture along with the chopped scallions. Stir to combine.
   • Taste the filling and adjust the seasoning as needed. Set aside.

2. Prepare the Wrapper:

   • In a medium bowl, combine the tapioca flour, all-purpose flour, eggs, and vegetable oil.
   • Gradually add the water while mixing until you achieve a smooth, slightly thick batter. The consistency should be similar to that of crepe batter.
   • Stir in the chicken bouillon powder if using. If omitting, adjust the seasoning with additional salt and sugar to taste.

3. Cook the Wrappers:

   • Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with oil.
   • Pour a ladleful of the batter onto the pan and spread it into a thin, even layer. The thickness should be moderate—not too thick or too thin.
   • Cook until the edges start to lift and the bottom is golden brown. Flip and cook the other side briefly. Repeat with the remaining batter, oiling the pan as needed. You should get about 11 wrappers.

4. Assemble the Egg Rolls:

   • Place a wrapper on a flat surface. Spoon about 1 tablespoon of the filling mixture onto the center of the wrapper.
   • Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom. Ensure the filling is well-sealed inside.
   • If you prefer, you can also make a version similar to spring rolls by placing the filling along one side and rolling it up tightly.

5. Steam the Egg Rolls:

   • Prepare a steamer or a pot with a steaming rack. Make sure the water is boiling before placing the egg rolls.
   • Place the egg rolls in the steamer, making sure they are not overcrowded. Steam for about 10-15 minutes, or until the egg rolls are fully cooked and the filling is hot.
   • Let the steamed egg rolls cool slightly before slicing them at an angle. This makes for a neat presentation.

6. Fry the Egg Rolls:

   • Heat vegetable oil in a frying pan over medium heat. The oil should be enough to cover the bottom of the pan.
   • Fry the egg rolls in batches until they are golden brown and crispy on all sides. Avoid overcrowding the pan to ensure even frying.
   • Remove the egg rolls and drain them on paper towels.

7. Serve:

   • Enjoy the chicken egg rolls warm with mayonnaise or chili sauce. They can also be served with a dipping sauce of your choice.

8. Storage:

   • If you plan to freeze the egg rolls, slice them first and then place them in an airtight container or freezer bag. Store them in the freezer for future use. Reheat by frying or steaming when ready to serve.

Enjoy these homemade chicken egg rolls as a delicious appetizer or snack!