Tonight’s dinner was a fun favorite that usually is ordered as part of take-out Chinese, but this evenings nosh was served up from scratch.
The all mighty egg-roll, the perfect mix of hearty veggies and chicken encased in a crunchy shell.
The ingredients were simple… red onion, red pepper, celery, garlic and ginger, shredded carrots and savoy cabbage, chunks of seasoned chicken and creamy sliced avocado.
After a quick sauté of the red onion, celery and red pepper, I tossed in the ginger and garlic until incorporated, then cooked the chicken alongside everything! Once cooked, I mixed in soy sauce and sesame oil to taste…
Once this fragrant combo was done, they were sealed up snuggly in egg-roll wrappers… One little bit of advice, don’t over stuff the egg-roll, otherwise you will have cracks and it won’t hold together when frying.
After a quick fry just to get that beautiful golden outside and it was time to eat!
at a low simmer…