Chef Uno Immanivong from Chino Chinatown shares the recipe for delicious chicken and cheese eggrolls.
2 pounds chicken breast, skin on
1/4 cup mint leaves, sliced
1/4 cup Thai basil leaves, sliced
1/2 cup cilantro, chopped
1/2 cup white onion, diced
1/4 cup red bell peppers, diced
1 each jalapeno, seeded and diced
3 cup Napa cabbage, sliced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
To taste salt and pepper
2 cup Oaxaca cheese
25 each eggroll shells
1 cup Sweet Thai Chili sauce for dipping
2 cups vegetable oil
How to Make
Season chicken breast with salt and pepper. Heat saute pan to medium high heat. Place chicken skin side down and cook for 4 minutes on each side or until internal temperature reaches 165 degrees Fahrenheit. Remove from pan and allow to rest for 5 minutes, then dice chicken.
In the same saute pan, place 1 tablespoon of oil and saute ginger and garlic until aromatic (1-2 minutes), then add the remaining vegetables. Cook until the Napa cabbage is wilted (4-5 minutes). Place a cheese cloth in a strainer and add cook vegetables, pull up the sides of cloth and squeeze out all the juices.
Place the vegatables along with the diced chicken and Oaxaca cheese in a bowl and mix until combined.
Lay out one eggroll skin with a corner pointed toward you. Place about 2 tablespoons of mixture onto one corner and fold corner over the mixture. Roll half way down the wrapper, fold left and right corners toward the center and continue to roll. Brush a bit of the eggwash on the final corner to help seal the egg roll. Repeat with remaining mixture. You can freeze until ready to serve or fry immediately.
In a large stock pot, heat fryer oil to 350 degrees. Fry until shells are golden brown (3-4 minutes). Drain on cooking rack. Serve with Sweet Thai Chili sauce.