Homemade Chicken Egg Rolls
Serving Size / Yield
- 2 Tbsp Hoisin Sauce
- 1 tsp Sesame Oil
- 2 Boneless Chicken Breasts
- 1 cup Rice
- 2 cups Water
- ½ English Cucumber
- 1 Large Carrot, peeled
- 1 cup Chopped Fresh Thai Basil
- 1 cup Chopped Fresh Cilantro
- 1 (16-ounce) Package Egg Roll Wrappers
Start by combining hoisin sauce and sesame oil in a small bowl.
Brush the mixture over the chicken breasts.
Grill chicken in a skillet on medium-high heat.
Once chicken is cooked through, remove from skillet.
Cut chicken into 1/4 inch strips and set aside.
Add rice and water to a microwaveable bowl and cook for 18 minutes.
You should be able to fluff the rice with a fork.
Start cutting the vegetables into 1/4 X 1/4 X 2 1/2 inch sticks.
Brush water around the edge of egg roll wrapper and place ingredients down the center of the wrapper as follows; basil, cilantro, chicken, several spoonfuls of rice, cucumber, and carrots.
Fold bottom corner of the wrapper over filling. Tuck the tip of the corner under filling. Then fold the left and right wrapper corners over filling. Finish by tightly rolling filled end towards the remaining corner. Gently press on the wrapper to seal.
Heat oven to 375° and pour oil about 3 inches deep into a deep pan or dutch oven.. Fry the egg rolls for 3 to 4 minutes or until golden brown. When done let sit on paper towels to drain excess oil.