Chicken and Veggie Egg Rolls

I have been dreaming about some sort of egg roll or dumpling with chicken and/or just veggies.  This recipe is exactly what I had envisioned.  Crunchy inside and out with flavors of ginger (I LOVE ginger!), garlic and soy sauce.  

I think you can pretty much use any greens you have on hand for the inside.  I used Romaine!  But, cabbage, kale, even spinach would be good, too.  

Yummy and easy to make - I whipped these up for lunch yesterday in no time!  I would make this filling again and use in wontons to make little fried dumplings.  They would make a fantastic party appetizer.

Makes 6-8 egg rolls 

Chicken and Veggie Egg Rolls

1 large boneless, skinless chicken breast, diced
1/3 cup shredded or diced carrots
1 small shallot, minced
2 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon sugar
2 cups greens, roughly chopped (Kale, cabbage, spinach, etc)
6-8 Egg Roll wrappers
vegetable oil, for frying

For the dipping sauce
1/4 cup soy sauce
1-2 teaspoons rice wine vinegar
1 teaspoon minced ginger
1 teaspoon green onion, diced
dash of Sriracha sauce (or more to taste)
dash of sugar

In a large ziplock bag combine the ingredients for the filling up to the greens.  Turn and toss until everything is combined and coated with the soy sauce.  Let sit for 20 to 30 minutes.

In a small bowl, combine the ingredients for the dipping sauce.  Stir well and place in fridge until ready to use.

In a frying pan over medium heat, add a tablespoon of vegetable oil.  Cook the chicken mixture until the chicken is almost cooked throughout.  Add the greens, let wilt and continue cooking until chicken is done.

To make the egg rolls, place one wrapper at a time, like a diamond, on your work surface.  Place about 2 tablespoons of the chicken mixture across the middle.  Roll up the bottom first, tucking in the sides as you roll.  Brush the upper corner with water to seal them.  

In a medium saucepan, heat approximately 3/4 of an inch of oil over medium heat.  Test it by dropping in a small piece of egg roll wrapper - it should sizzle, but not brown too quickly.  Drop egg rolls in, 2 or 3 at a time, turning for 2-3 minutes until all sides are golden brown.  Repeat with remaining egg rolls.  Serve warm with the dipping sauce.

(Source: Adapted from Just a Taste)