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Heres another first for me. Ive never made egg rolls before and other than chopping the vegetables, I found it to be surprisingly easy. And they tasted very good too! To make the chopping chore easier, I used my Vidalia Chop Wizard. It made quick work of the peppers.

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Ingredients

1 cup diced carrots
5 oz can water chestnuts diced
1/2 cup diced red and orange peppers
1/4 cup chopped green onions
2 stalks diced celery
1 tsp roasted diced garlic
1 chicken breast chopped into small pieces
4 tsp cornstarch
1 Tbl water
1 Tbl soy sauce
1 tsp olive oil (1 sp)
1 tsp brown sugar (1 sp)
1 tsp ginger
Pinch cayenne or red pepper
10 egg roll wrappers (20 pts)
Cooking spray

Directions
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Coat a large skillet with cooking spray; add the first seven ingredients and saute over medium heat for 10 minutes stirring often.

In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar, and pepper; mix until smooth. Stir into chicken mixture and continue cooking over medium-low heat for 5 more minutes.
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Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper, fold sides toward the center. Moisten edges of wrapper with water. Roll tightly using moistened edges to seal the wrapper.
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Place egg rolls on the tray of air fryer, spray egg rolls with cooking spray. Air fry for 8 minutes at 400 degrees.

After making these, I found that I wished Id doubled the sauce ingredients to make the veggie mixture just a little moister.

Two egg rolls are 5 sp.

If you want sweet and sour sauce or some other dipping sauce, add 2 SP for 1 tablespoon. I used my homemade peach jam.

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