Ingredients 1 pound chicken, cut into strips
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart Vegetable Oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
8 (7 inch square) egg roll wrappers
Edamame Mango Relish Ingredients 1 ½ cup orange juice
4 teaspoons red wine vinegar
4 teaspoons sugar
2 cups shelled edamame, cooked according to package directions2 cups mango, peeled, seeded, small dice
1 cup green onion, finely diced
1/2 cup red bell pepper, finely diced
2 teaspoons vegetable Oil
Salt & pepper to taste
Instructions Season chicken with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until chicken is cooked through. Set aside.In another large skillet heat oil to about 375 degrees or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage and the reserved chicken mixture. Mix all together.Lay out one egg roll skin with a corner pointed toward you. Place about a ¼ to 1/3 cup of the cabbage and chicken mixture on an egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour past on the final corner to help seal the egg roll.
In a skillet set over moderately high heat, heat the remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat with Edamame Mango Relish.
Edamame Mango Relish Directions In a small sauce pan, add orange juice, red wine vinegar, and sugar. Bring to a boil, turn down to a simmer. Simmer until mixture is reduced by half. Cool. In a large bowl, add remaining ingredients and mix well. Season with salt and pepper. Add orange juice reduction, mix. Refrigerate for 2-3 hours to allow flavors to develop. Use as an accompaniment to eggroll.
Notes Yield: 8 servings
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