(copied from http://www.sequoiaprod.com/index.html - Cherly's favorite recipes )
Eleanor Dizon is a dedicated, loyal, and beautiful lady from the Philippines . . . she's also SEQUOIA's book keeper. She has an incredible maternal sense, raising 2 sons, now at the ages of 22 and 24. She often drops off homemade egg rolls to my children which rarely make it through the doors. My children eat them like french fries.
Eleanor learned this recipe from her paternal grandmother and aunts, who all loved preparing meals from scratch. This is one of the ways they used to introduce eating vegetables to the kids, which Eleanor thought was cool and practical. She has been using this recipe since her teen years and has used the same tactic to introduce vegetables to her sons. Enjoy!
Eleanor learned this recipe from her paternal grandmother and aunts, who all loved preparing meals from scratch. This is one of the ways they used to introduce eating vegetables to the kids, which Eleanor thought was cool and practical. She has been using this recipe since her teen years and has used the same tactic to introduce vegetables to her sons. Enjoy!
INGREDIENTS
2 T. canola oil
1 T. minced garlic
1 medium size chopped onion
2 C. shredded cabbage
2 carrots, grated
1 C. thinly sliced green beans
8 oz. shredded cooked chicken breast
Salt & Pepper
1 package spring roll wrappers
1 egg, beaten
Canola oil, for frying
2 T. canola oil
1 T. minced garlic
1 medium size chopped onion
2 C. shredded cabbage
2 carrots, grated
1 C. thinly sliced green beans
8 oz. shredded cooked chicken breast
Salt & Pepper
1 package spring roll wrappers
1 egg, beaten
Canola oil, for frying
PREPARING THE
VEGETABLE FILLING
Heat oil in a skillet or wok. When hot, add garlic until it gets brown, add the shredded chicken breast until heated through. Add green beans, carrots, cabbage, salt and pepper. Cook until vegetables have slightly softened and their tastes have had a chance to intermingle. Mix well, take it off the heat and place into a colander to drain and cool.
VEGETABLE FILLING
Heat oil in a skillet or wok. When hot, add garlic until it gets brown, add the shredded chicken breast until heated through. Add green beans, carrots, cabbage, salt and pepper. Cook until vegetables have slightly softened and their tastes have had a chance to intermingle. Mix well, take it off the heat and place into a colander to drain and cool.
MAKING THE SPRING ROLLS
1. Place the spring roll wrapper in front of you, with one corner at the bottom to resemble a diamond. Brush the four edges of the wrapper with the beaten egg.
2. Spoon about 1 or 2 tablespoon of the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom a few centimeters clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top and seal the roll. Repeat until all the rolls are finished.
1. Place the spring roll wrapper in front of you, with one corner at the bottom to resemble a diamond. Brush the four edges of the wrapper with the beaten egg.
2. Spoon about 1 or 2 tablespoon of the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom a few centimeters clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top and seal the roll. Repeat until all the rolls are finished.
FRYING
Pour about 2-inch of oil in a pan or skillet over a medium-high heat. Once oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on a colander with paper towel to drain the excess oil.
Pour about 2-inch of oil in a pan or skillet over a medium-high heat. Once oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on a colander with paper towel to drain the excess oil.
Serve crispy spring rolls with sweet chili sauce or sweet & sour sauce.
Makes 10 spring rolls, 2 to 4 servings
Baby with Sequoia Productions's employeesMakes 10 spring rolls, 2 to 4 servings
