Chicken or Shrimp Egg Rolls

Name: Chicken or Shrimp Egg Rolls
Prep time: 40 min
Total time: 40 min
Yield: Makes 20, enough for 10 or 20
Cuisine: American
Ingredients: 2 teaspoons soy sauce; 1 teaspoon sugar; 2 teaspoons rice wine or dry sherry; 2 teaspoons rice wine or dry sherry; ½ pound boneless, skinless chicken, either white or dark meat, cut into thin shreds, or roughly chopped peeled shrimp; ½ pound boneless, skinless chicken, either white or dark meat, cut into thin shreds, or roughly chopped peeled shrimp; Hot mustard like Colman’s, Soy Dipping Sauce, hoisin sauce, and/or Worcestershire sauce for serving; Hot mustard like Colman’s, Soy Dipping Sauce, hoisin sauce, and/or Worcestershire sauce for serving; Hot mustard like Colman’s, Soy Dipping Sauce, hoisin sauce, and/or Worcestershire sauce for serving; 2 cups bean sprouts or shredded Napa cabbage; 2 cups bean sprouts or shredded Napa cabbage; 5 fresh (or reconstituted and drained) shiitake (black) mushrooms, stems discarded and caps sliced; 3 scallions, trimmed and roughly chopped; 20 egg roll wrappers, homemade or store-bought; Hot mustard like Colman’s, Soy Dipping Sauce, hoisin sauce, and/or Worcestershire sauce for serving; 1 tablespoon peeled and minced fresh ginger; 20 egg roll wrappers, homemade or store-bought; ½ pound boneless, skinless chicken, either white or dark meat, cut into thin shreds, or roughly chopped peeled shrimp; Peanut or neutral oil like corn or grapeseed, as needed; ½ pound boneless, skinless chicken, either white or dark meat, cut into thin shreds, or roughly chopped peeled shrimp; ½ pound boneless, skinless chicken, either white or dark meat, cut into thin shreds, or roughly chopped peeled shrimp; Peanut or neutral oil like corn or grapeseed, as needed; 5 fresh (or reconstituted and drained) shiitake (black) mushrooms, stems discarded and caps sliced; Peanut or neutral oil like corn or grapeseed, as needed; Peanut or neutral oil like corn or grapeseed, as needed

Preparation info

Makes
20
, enough for 10 or 20

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This finger food is popular in the south of China, Southeast Asia, and, of course, many American Chinese restaurants. It’s perfect for parties and supereasy to make, especially with store-bought egg roll wrappers. They can be filled an hour or two ahead of time and fried immediately before serving or—though it isn’t ideal—fried an hour or two ahead of time and crisped in a warm oven later.

Ingredients

Asia
Americas
China
United States
Starter

Ingredients

Method