Asian Chicken, Shrimp & Kale Egg Rolls
My daughter and I both have a huge affinity for egg rolls. And I’ve noticed something extra-magical about egg rolls: I can put just about any vegetable in an egg roll and she will eat it. Like vegies she won’t normally eat, such as kale … provided the end result still tastes like an egg roll you might get at a Chinese restaurant. And it must have shrimp in it. That’s important. Chicken is okay, but shrimp is required.
So, in the interest of getting more greens in her diet, I snuck some kale into the eggrolls this time, along with some more traditional eggroll vegies like bean sprouts and water chestnuts. It worked!
Now, I know most people eat egg rolls as an appetizer, but these little babies are considered a primo dinner for me and my girl.
I sauteed the filling mixture in my 12.5 inch Swiss Diamond wok, and I even fried my daughter’s egg rolls in the wok too. (I baked mine … but she wanted her egg rolls fried, so, yeah, I fried them for her … my kids are so spoiled!) The wok is great for both stir-frying and deep frying … I feel all authentic-like when I cook Asian food in a wok, and the Swiss Diamond wok is the Cadillac of woks. Like all Swiss Diamond pans, everything cooks so nice and even, and nothing sticks to it so you don’t need much (if any) oil or cooking spray and cleanup is a breeze. It’s big, too, so you could cook three times as much (or more) and it would still fit, easily!
- 1 teaspoon vegetable oil
- 15 - 20 drops of sesame oil
- 2 - 4 cloves of garlic, peeled and chopped fine
- 2 big stalks of kale, chopped fine (about 2 cups packed of kale leaves)
- 1/2 cup finely chopped onion
- 1/3 cup finely chopped water chestnuts
- 1 can bean sprouts, drained
- 1 cup cooked chicken breast, chopped
- 1 teaspoon grated fresh ginger root
- 4 teaspoons soy sauce
- a pinch of Chinese 5-spice seasoning
- 1/4 cup frozen shrimp, chopped (or more, if you have it)
- 1 teaspoon natural peanut butter
- About 6 - 8 eggroll wrappers
- In a small bowl, mix the vegetable and sesame oil with the garlic and set aside while you prepare the other vegies.
- Remove the stems of the kale and chop the leaves into bits. Chop the onion fine as well. In a bowl, mix the kale leaves with the onion and the oil/garlic mixture. Toss with your fingers to cover all the kale lightly with oil.
- Heat a wok (or frying pan) over medium to medium high heat. Add the kale, onions and oil mixture and stir-fry, stirring constantly, until the kale is wilted and soft. Add the water chestnuts, bean sprouts, chicken, ginger root, soy sauce and five spice seasoning and continue stir frying for a few minutes or until the mixture is hot. Add the shrimp and peanut butter and cook just until the shrimp is warm and pink.
- Using about 1/3 cup of the filling per egg roll, scoop the filling onto the wrapper and roll up, egg roll style (see my Southwestern Egg Rolls post for photos/instructions on rolling).
- Now, you can fry the egg rolls or bake them. Baking is easier and healthier: simply spray the egg rolls with cooking spray, set them on a baking sheet sprayed with cooking spray and bake at 350 degrees F. for about 15 minutes or until brown and crispy. (Check them about halfway through and turn if needed.)
For the dipping sauce, I mixed some Asian Sweet Chili Sauce with a little Chinese Hot Mustard.
This recipe was shared at Weekend Potluck, Manic Monday, Mix it Up Monday, Melt in your Mouth Monday, Tasty Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, Wonderful Food Wednesday, Cast Party Wednesday, Thursday’s Treasures, Kitchen Fun & Crafty Friday Link Party, Five Little Chefs, All my Bloggy Friends, Thanksgiving Leftovers Bloghop and Clever Chicks Bloghop.