Eggs Rolls and Chicken Stir Fry

Decided it was time to treat the family to a homemade Chinese American dinner, Redkathy style. You know what that means; quick and easy with what ever is on hand goes into the dish. I decided on sweet and spicy chicken stir fry, rice noodles, and egg rolls, which are hubby’s favorite Chinese food. I have to admit I did make a store run for the pre-made skins.

egg RollsIngredients

1 tbsp vegetable oil
1 small chicken breast diced
1 cup carrot julienne sliced or shredded
3/4 head cabbage chopped or shredded
1 cup mushrooms chopped fresh
3 green onions thinly sliced
1 can bean sprouts
1 clove garlic minced
1 tsp five spices powder
2 tbsp oyster sauce
1 large egg beaten
4 tbsp soy sauce, low sodium, divided
1 tbsp sherry dry
1 dash salt
1 package egg roll skins

vegetable oil for deep frying
duck sauce for dipping

makes 18 egg rolls

Preheat a large skillet or wok over medium high heat; add the 1 tablespoon cooking oil.
In a bowl beat together the egg, 2 tbps. of soy sauce, and 1 tbsp sherry.
Add chicken to skillet or wok, season with five spices powder, salt, and pepper and stir fry until chicken is cooked, about 2-3 minutes. Add the vegetables. Pour the remaining soy sauce and fish sauce over the mixture; stir to combine completely. Add the egg mixture and stir fry 2-3 minutes, or until cabbage is just soft. Remove from heat and allow for cooling.

Egg Roll Filling

Spoon about 1/4 cup of filling diagonally across the skin, just below the center. Fold bottom corner over the filling and tuck. Fold the side corners over toward the center, forming an envelope shape. Roll up to the remaining corner, moisten the point, and press firmly to seal. After rolling about five, I place on waxed paper seam side down, and set about 3” of vegetable oil in a large pot to heat on the stove. The oil temperature should be 365 degrees before beginning to fry. Complete the wrapping. Fry egg rolls a few at a time for 2-3 minutes, or until golden brown. Drain on paper towels.

After reading Emeril Lagasse’s vegetable egg roll recipes and about five others, I came up with this combination. Last time I made egg rolls, I added 1 tsp of fresh grated ginger. They were definitely better last time. Everyone enjoyed them but agreed there was something missing.

Sweet and Spicy Chicken Stir Fry

3 tbsp sesame oil
Chicken Stir Fry
3 large chicken breast cut into 1” cubes
1 tsp chili powder
1 tsp black pepper
1 tsp five spices powder
1 tsp ginger powder
2 tbsp soy sauce
1/2 bag sliced carrots
1 large bell pepper
1 broccoli head
1 can sliced water chestnuts
1 can pineapple chunks in juice
1/4 -1/3 cup sesame seeds


Heat sesame oil in a large skillet or wok. Season the chicken with chili powder, and black pepper. Stir fry chicken until no longer pink. Add the vegetables, sprinkle with five spices powder and soy sauce. Stir fry for 2 – 3 minutes. Add pineapple chunks, including juice, and ginger. Thicken liquid with a small amount of cornstarch dissolved in water. Sprinkle sesame seeds over top. Cook until heated through. I served this stir fry with rice noodles on the side rather than my original plan of adding into the dish. Hubby is still staying away from the starch, however he couldn’t resist those egg rolls!

A simple Chinese American family meal redkathy style. Hope you enjoy this as much as the family did!


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