Fun Foods Friday!!!🎋❤️: My Chinese New Year Egg Rolls 

Yield: 50 egg rolls
Prep Time: 60 min
Cook Time: 20 min
Total Time: 1 hr 20 min

-These egg rolls are incredibly easy to make and even faster to roll up if you have family or friends to help you.

For the Meat
1 lb boneless, skinless chicken breasts, diced small
3/4 lb peeled & deveined shrimp, diced small
1 Tbsp soy sauce
1 tsp cornstarch
1/4 tsp sugar
fresh ground black pepper

For the Vegetables: 
1/2 head of cabbage
3 carrots, shredded
3 garlic cloves, finely minced
2-3 tsp grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded, sliced into thin strips
1 Tbsp Chinese rice wine
1 Tbsp soy sauce
1/4 tsp sugar
1 tsp salt
1 tsp sesame oil
Fresh ground black pepper

50 Spring/Egg Roll Wrappers (2 packages), defrost them in the refrigerator for at least 2 hours
1 Tbsp cornstarch (or flour) mixed with ¼ cup of cool water
1 Tbsp vegetable oil plus more for frying


Combine the ingredients under the ‘for the meat’ heading (chicken, shrimp, soy sauce, cornstarch, sugar and ground pepper) in a medium sized bowl and allow to sit at room temperature to marinate for at least 10 minutes.

In another bowl or large measuring cup, mix together the rice wine, soy sauce, sugar, salt, sesame oil and pepper and set aside.

Add 1 Tbsp of vegetable oil in a wok or large, deep saute pan and turn heat to the high setting. Heat pan until the oil coats the pan easily when turning and rotating it. Add the chicken & shrimp mixture and cook for 4-5 minutes.

Turn heat down to low or medium low. Move the chicken and shrimp mixture to one side of the pan. Add the vegetables (carrots & cabbage), garlic, ginger and mushrooms and stir-fry for 2 minutes or until the vegetables are softened. Add the rice wine-sesame oil mixture. Continue cooking the vegetables for 1 to minute and then mix the vegetables with the chicken and shrimp.

Remove the filling from the wok or pan, scoop with a large slotted spoon (don’t pour) onto a baking sheet. Spread the filling out and allow the mixture to cool. Using paper towels, blot it to remove the juice from the cooked filling. Tilt one end of baking sheet to allow the oil and juices to drain to one end of the baking sheet. Blot with a paper towel or drain the juices. Allow the filling mixture to sit and cool for at least 15 minutes.

Fill each egg roll with one heaping Tbsp of filling (making sure to grab an even amount of meat as well as veggies). Roll egg rolls carefully and seal by dipping and blotting with the water and cornstarch mixture.

Clean wok or pan and fill with at least 2 inches of vegetable oil. Heat pan on high for at least 5 minutes until it reaches 350 degrees. Carefully add 6-8 egg rolls and fry for 3-4 minutes or golden brown. Allow egg rolls to cool slightly on a rack set up on another baking sheet. 

ENJOY!!! 💋 


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