When I lived in North Carolina, I had the privilege of meeting this wonderful chef named Wendy. She was such a lovely soul, from her jovial personality, to her stories about mommy hood, I adored her. We would hire her for dinner parties and she would come in and give us first class lessons in some of the finest Asian cuisine. From the spices to her sauces, the smell of my home made the people next door curious to know what was brewing in the Schaffer household.
There are a handful of us girls that couldn’t get enough of her egg rolls. When Wendy would come over we would commission her to make an extra 50 egg rolls for our freezers. She would put ten at a time in freezer Ziploc bags, they are that good.
I am elated to share with you the best egg roll recipe known to the state of North Carolina, and now California.
- 1 package of ground chicken
- 1 bag of chopped Napa Cabbage
- 2 cups of finely chopped Chinese Garlic Chives (these are located in most asian markets, if you can’t find them try scallions)
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tsp chinese cooking wine
- 2 tbsp chicken bouillon powder
- 1 tsp sesame oil
- 1 tsp salt
- one package of Spring Roll Skin
- two egg whites
- duck sauce and sriracha sauce for dipping the egg rolls
- In a large bowl put the ground chicken
- chop up the garlic chives and add to the bowl
- grate the ginger and add to the bowl
- combine the rest of the ingredients in the bowl and have the egg whites on the side to act as glue when rolling your egg roll
- After preparing the egg rolls like the photos below I fry them in vegetable oil, but you too can bake them at 375 until the center is cooked. It does taste just as good baked so I do recommend it.
(Please note I am never one to follow measurements. Though I have this recipe as a guideline I do add more according to my liking.)