Ramadan is a day away and we’ve been a little set back on our Ramadan prep. I made the filling for the rolls this morning and waited for it to cool down and wrapped them in the evening. Samosas need wrapping too but I haven’t mastered that skill yet. I’m sure there has to be an easier way than the way I’m doing it.
1 whole chicken + 2 breasts
3 tsp salt
1 tsp soy sauce
1 tsp chinese chile sauce
half cabbage or one whole small one
half bag of shredded carrots
1 onion thickly diced
1 bell pepper thickly diced (use any color)
2 chili green peppers, halved and sliced
2-3 green onions, thinly sliced
3 cap-fulls of soy sauce
1 1/2 tsp Chinese chili sauce
1 1/2 tsp Chinese garlic chili sauce
2 tsp salt
crushed red pepper, to taste
black pepper, to taste
1 140z package of extra firm tofu
1 1/2 cup bean sprouts
1/4-1/2 cups peas
2 heaping tbs corn starch
2 packages egg rolls wrappers
2 tbs AP flour
Start by cleaning your chicken by trimming off the fat and washing. In a pot, fill it 3/4 full of water and add in the chicken, 3 tsp salt, 1 tsp soy sauce, and 1 tsp chili sauce. Boil the chicken until cooked, chicken turns a pale white. Take the chicken out and spread it on a baking sheet. Reserve chicken stock for later.
Once the chicken has cooled down, debone it by shredding it off the bone with your hands.
Chop all necessary vegetables. In a non-stick pan with high sides, heat a tablespoon of oil on high heat. Add in the cabbage, carrots, onion, green onion, bell pepper, green chili pepper,. Once you have mixed it all in add in the 3 tsp soy sauce, 1 1/2 tsp of Chinese chili sauce and garlic chili sauce, salt, pepper, and crushed red pepper. Saute all the vegetables until soft. Add in the peas, chicken, tofu, and bean sprouts. Cook for a couple more minutes, till combined. In a small bowl, combine the cornstarch with 2 tbs of chicken stock, enough to make a smooth flurry. Pour over the filling mixture and combine. Cook for another 2 min and turn off heat.
Once the filling has cooled down, you can start filling the egg roll wrappers. The filling can be made a day in advance and refrigerated.
Make the lye/”glue” to seal the rolls by combining the flour with some water until you get a sticky consistency.