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I think I have mentioned before that we live in place where Chinese takeout is just something we dream of, so I have learned to make some things on my own. Egg rolls are among my favorite snacks and are often found on my appetizer night menus. They really aren’t hard to make, it just takes a little time. You can easily adjust the ingredients to what you have on hand, it’s an easy recipe to experiment with and I speed up the process by using slaw mix in the filling. I whipped up a simple three ingredient, sweet and spicy mustard to go with these and the kids loved it. Do you have a favorite appetizer?
Egg Rolls with Sweet and Spicy Mustard
3 tablespoons vegetable oil
4 oz white mushrooms, coarsely chopped
4 green onions, chopped
14 oz bag slaw mix (shredded cabbage and carrots)
1 stalk celery, diced
1 cup cooked chicken (or turkey) chopped fine
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
1 16 oz package egg roll wrappers
3 cups vegetable oil for frying
1/4 cup brown sugar
3 tablespoons spicy brown mustard
1 teaspoon toasted sesame oil
In a large skillet add 3 tablespoons vegetable oil. Add vegetables, chicken, garlic, salt and pepper. Cook, stirring occasionally, about 8 to 10 minutes or until cabbage has wilted. Remove from heat and stir in sesame oil and soy sauce until well combined. Pour into a bowl, cover and refrigerate until cooled.
Heat 3 cups of vegetable oil in a deep skillet to about 350 degrees. Meanwhile, place about 2 tablespoons filling onto center of each wrapper. Wet edges of wrapper by dipping your finger in water and going around each edge. Fold wrapper over filling, folding in edges and rolling up and sealing. Fry egg rolls a few at a time, turning to brown on each side. Remove to a paper towel lined plate to drain and cool.
In a microwave safe bowl, add brown sugar, mustard and sesame oil. Microwave for 30 seconds and stir, continue to microwave if brown sugar is not completely dissolved.