This dish is ideal for an appetizer course. The dough for the wrappers is very basic, and make being able to produce delightfully crisp and non-mystery-meat filled egg-rolls at home, a breeze. I’ve filled mine with veggies, dark-meat chicken, freshly ground spices, and copious amounts of garlic. On the spices… if you don’t have them, don’t worry, a dash of soy sauce still makes the filling suitably flavorful. Ingredients Filling 4 drumsticks, boiled, picked clean 2 cups minced carrot 1 cup minced celery 3 cloves garlic 2 tablespoons sugar 1 tablespoon olive oil 1 teaspoon fennel seeds 1 teaspoon cinnamon ½ teaspoon fenugrek 1 teaspoon black onion seeds 1 teaspoon salt Wrappers 2 cups flour plus 1/2 cup for rolling ⅓ cup + 1-2 tablespoons water 1 egg 1 dash salt Dip 1/4 cup soy sauce 1 clove minced garlic 1 tablespoon sugar 1 tablespoon oil 1/2 teaspoon chili sauce Directions To make the wrappers, combine all ingredients in a bowl and mix. Turn out onto a floured surface and knead for 5-6 minutes until the gluten has developed and it holds together. Spritz with water and let rest in a bowl, covered by a towel for 10 minutes. Pinch off a golf ball sized piece of dough, turn onto floured surface and roll out into a large circle. Cut the circle into 4 pieces and use each piece as an egg-roll wrapper. Wet the edges. To fill, mound ½ tablespoons of dough into the middle, fold in the sides, than starting from the long side closest to you, roll up. Set aside, repeat the process with the remaining dough. To make the filling, put all ingredients except the spices and chicken into a blender. Blitz until desired consistency. Chop the cooked chicken, add to mixture. Pulverize the spices, salt and oil, add to mixture. Dump the filling into a large pan. Cook over medium heat, stirring often, for 5-10 minutes until carrots are tender. Fry egg-rolls in batches, turning to brown each side for 1-2 minutes. Never let your oil smoke, keep the heat on medium-low, and use caution to avoid splatters. The depth of the oil is up to you. Whisk all the dip ingredients together and serve alongside the hot egg-rolls.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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