Egg Rolls


Thirty one years & we’d never made egg rolls at our cooking class! Finally, at our May 2008 class, we opened our recipe book for you. Our egg rolls are unique & delicious. Our secret ingredient is a touch of peanut butter! They are hearty & packed with chicken, cabbage & spices. Make extra & freeze them so you can impress guests anytime.

Oriental Wok’s egg roll recipe:

Blanch vegetables for 2 minutes to soften. Remove from water and allow to cool and drain in a colander. While vegetables are cooling, mix peanut butter, five spice powder, salt and sesame oil and whisk until smooth and uniform.
For the egg rolls to properly cook in hot oil, the excess water must be removed from the vegetables. We use a fruit press at the restaurant, but at home you can use a tea towel. Add the vegetables, in small batches, to the center of the towel and wring to remove the excess water.
Mix the chicken, vegetables and the peanut butter mixture and stir until evenly distributed. Wrap in 7” x 7” egg roll wrappers and fry in 350°F oil, until outside is golden brown. Serve with our Sweet & Sour sauce.

8 ounces ground chicken
2 pounds julienne cabbage
8 ounces julienne carrots
8 ounces julienne celery
1/2 cup peanut butter
2 teaspoons five spice powder
1 tablespoon salt
2 tablespoons sesame oil