Chicken egg rolls with broccoli coleslaw on the side

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 15 G., saturated fats 2 G., proteins 23 G., carbohydrates 68 G., fiber 7 G., cholesterol 45 mg, sodium 1250 mg, sugar 19 G.

Crispy Chinese-style egg rolls are a sure-fire treat for any occasion. They're so mouth-watering and delicious, they'll literally be devoured. Egg rolls are made from special sheets of dough. Wrap them around grilled chicken, which already has an intriguing spicy flavor, along with cilantro and coleslaw in a dressing of Asian sauces and spices. The rolls are quickly fried in plenty of oil until crispy on the outside, and a juicy chicken and vegetable filling awaits inside. Dip them in Chinese duck sauce and enjoy a blend of exotic flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups shredded grilled chicken, skinless
4 tbsp. broccoli coleslaw mix (about 200 gr.)
0.5 cup coarsely chopped fresh cilantro
4 green onions, chopped
2 tbsp. grated peeled ginger root
3 tablespoons teriyaki sauce
3 tbsp duck sauce + extra for serving
2 tbsp vegetable oil + extra for frying
8 sheets of egg roll dough (about 50 sheets, 15x12 cm)
1 can (400g) of canned young corn on the cob, drained
1 tbsp. l. rice vinegar
2 oranges, cut into wedges

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, white cabbage, ginger root, corn, duck sauce, teriyaki sauce, Oranges, spring roll dough

Cooking the dish according to the recipe:

In a large bowl, combine chicken with 2 cups cabbage mixture, 1/4 cup cilantro, 2 green onions, ginger, 2 tablespoons each teriyaki sauce, duck sauce, and 1 tablespoon vegetable oil.
In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat, but don't let it smoke. Meanwhile, spoon the chicken mixture down the center of each egg roll. Tuck in the ends and roll up; brush the edges with water and press to seal.

Working in batches, place the egg rolls seam-side down in the oil and fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
In a large bowl, combine the remaining 2 cups cabbage mixture, 1/4 cup cilantro, 2 green onions, and corn. Add the remaining 1 cup teriyaki sauce, duck sauce, vegetable oil, and rice vinegar; toss to combine. Serve the egg rolls with coleslaw, orange wedges, and duck sauce.

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