Chicken Egg Rolls

Chicken Egg Rolls

1 tablespoon dark sesame oil

2 teaspoons olive oil

4 cloves garlic, grated

2 teaspoons grated fresh ginger (or you can use the kind in the tube)

1 lb ground chicken breast  (can be ground in the food processor if you can’t find ground chicken)

2 cups Cole slaw mix

1 cup finely chopped shitake mushrooms (I bought dried and rehydrated them)

3 medium green onions, sliced

5-7 Tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)

14 egg roll wrappers

Directions:

1.    Preheat the oven to 425 degrees. Either use a nonstick pan (preferred) or spray a pan with nonstick spray.

2.    In a large skillet, heat the oils over medium to high heat. Add the garlic and ginger. Cook until fragrant. Add the ground chicken break up chunks with a spoon and cook on high until cooked through. Add the mushrooms, green onions, and slaw mix and cook until softened (about 10 minutes.)    Remove the pan from the heat and add the Hoisin sauce. Stir together until thoroughly combined and let cool for 5 minutes or so. (Taste at this point and add salt and pepper if needed!  I added about ¼ tsp of salt)

4.    Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put about a half of a cup of the chicken mixture on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90-degree roll. Fold the side corners in and tuck them as you give the filled section another 90-degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.

5.    When all of the egg rolls are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with your favorite dipping sauce.

Source: http://www.emilybites.com/2013/03/chicken-egg-rolls.html

I saved this recipe for a Friday when I knew Jeff would be home because I thought it would take forever to roll the egg rolls, but I was pleasantly surprised that it only took about 25 minutes from start to finish!  I think that these would be delish served with sweet and sour sauce.  Also, if you wanted to make these smaller they would be a great app for a football game or to bring to a party!  I always find it so difficult to find dairy free appetizer recipes, and this one is yummy!  I hope everybody likes it as much as Jeff and I did!  If you have trouble finding hoisin sauce (it should be on the Asian food aisle in your grocery store) you can find it here: http://www.amazon.com/gp/product/B0001DMTPU/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=1532201582&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000T43KG8&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0X02GBV2ZS2ANCJN8Q48