Chicken Egg Roll
- 1 pound skinless, boneless chicken breast, minced very finely
- 2 cloves garlic, pressed through a garlic press
- Black pepper
- Peanut or avocado oil, plus more for frying
- 2 cups fresh, baby spinach leaves, chopped
- 1 tablespoon chopped, flat-leaf parsley
- 1 tablespoon chopped cilantro
- ¼ cup grated parmesan cheese
- Pinch red pepper flakes
- 1 tablespoon cornstarch
- 3 tablespoons water
- 10 egg roll skins (8 x 8-inch size), cut in half on the bias to create 20 triangles
- 1 ¼ cup grated gouda cheese
1 – To begin, prepare the red pepper salsa: place all ingredients up to and including the cilantro into the bowl of a food processor, add in a couple of good pinches of salt, process until smooth, then check to see if any additional salt is needed. Keep cold, or serve at room temp.
2 – To prepare your filling, add your minced chicken to a medium-size bowl, and to it add the 2 garlic cloves and a couple of good pinches of salt and black pepper, then toss these ingredients together until well coated.
3 – Place a large non-stick skillet over medium-high heat, and drizzle in a little of the oil; once the pan is hot, add in the chicken and saute until cooked through about 2-3 minutes. Using a slotted spoon, scoop the chicken out of the pan, leaving the juices behind, and spoon into a paper towel-lined plate or bowl to cool completely.
4 – Once the minced chicken has completely cooled, add it to a large bowl; then, add in the chopped spinach, parsley, cilantro, parmesan, and the pinch of red pepper flakes, plus a tiny drizzle of oil, and mix to combine well. Taste to check if any additional salt or pepper is needed.
5 – Line a large baking sheet with parchment paper, and set it nearby.
6 – Whisk together the cornstarch and the water to create a slurry, as you will use this to seal your egg rolls closed, and set this aside.
7 – To roll your egg rolls, take a triangle (half of an egg roll skin) and place it in front of you with the point facing upward; add 2 tablespoons of your chicken filling into the center along the bottom part of your triangle, and shape it into a log shape. Sprinkle about a teaspoon or so of the gouda cheese over that.
8 – Next, fold the bottom left corner toward the center, then the right corner, making what looks like a little envelope; next, roll upwards as tightly as you can, and tuck as you go (try not to leave any air gaps or bubbles,); then, dab the top corner with a little cornstarch slurry and seal.
9 – Place the egg rolls on the parchment-lined baking sheet, keeping them covered with a piece of plastic wrap so they don’t dry out, and repeat until all are rolled.
10 – Heat about 3 cups of the oil in a small pot or saucepan, and bring up to 360°; then, carefully add about 3 egg rolls at a time to the hot oil, and fry for about 4 minutes. Drain on a wire rack to maintain crispness.
11 – Serve the chicken egg rolls nice and hot, with the red pepper salsa on the side for dipping.