How about those Packers yesterday?! What a great weekend it was for Wisconsin football and basketball. Tis the season for Christmas cheer, but also for football and basketball game watching parties! Some of my favorite foods are appetizer foods. Dinner composed of lots of different appetizers… yes please!
These egg rolls will be a great addition to your next game day gathering (or just anyone old day!). They may seem daunting but are very easy. They are great the next day as well, just pop them back in the oven so they get nice and crispy.
Chicken and Veggie Egg Rolls
- 1 lb. lean ground chicken
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 cups cabbage, finely chopped
- 1 cup red cabbage, finely chopped
- 1 cup carrots, shredded
- 4 green onions, chopped
- 1/4 teaspoon chinese five spice (optional)
- pepper, to taste
- 1 package egg roll wrappers
- small dish of water
- olive oil
- soy sauce (I prefer Tamari)
- Combine the cabbage, carrots, and green onions in a medium bowl. Set aside.
- Cook ground chicken over medium-high heat until almost cooked through. Add the garlic and ginger and cook another two minutes. Add the veggie mixture to the pan and cook until softened, about five minutes. Stir in pepper and chinese five spice.
- To assemble the egg rolls place one wrapper on the counter with one corner facing you. Place about a 1/4 cup of the chicken and veggie mixture in the middle of the wrapper. Roll the corner facing you over the filling, then fold in the two corners on the side into the middle. Dip your finger in the dish of water and wet the edges of the final corner. Continue to roll the egg roll until sealed.
- Place the egg rolls on a baking sheet sprayed with olive oil spray. Brush each roll with olive oil. Bake in a preheated 400 degree oven until golden around the edges, about 15 minutes. Serve with soy sauce.
Makes about 16 large egg rolls.
Recipe adapted from Life in the Loft House