Friday, September 9, 2011

Nor-Cali Egg Rolls


I love egg rolls, and I love to soak them in soy sauce. Oh, it is to the point that it is a bit gross – but it’s what I do. I know, I know; soy sauce covers the flavor of the egg roll… but I still do it, every time.
 
However, these are not your normal egg rolls.


Soy sauce did not come near these egg rolls; in fact it never crossed my mind to pull it out. These are surprisingly delicious and easy to make. I was completely intimidated to make egg rolls, but they are a breeze. Just buy the egg roll wrappers from your grocer and follow the directions on the package to roll and cook. Serve to a group of people and watch them disappear off the plate, I promise. :)

Nor-Cali Egg Roll served with Spicy Ranch Dipping Sauce: add 1 tablespoon of Sriracha Sauce to
1/2 cup Ranch Dressing and refrigerate for a few hours before serving. Easy and Awesome!


Nor-Cali Roll Filling
Ingredients
  • 2 cups chicken, diced
  • 1 cup Pico de Gallo (I use Emeril’s Pico de Gallo recipe)
  • ½ cup Monterey Jack cheese, diced
  • ¼ cup cooked bacon, diced
  • 1 large avocado, sliced
  • 1 egg roll wrapper package (The package I got had 20. I didn’t realize how thin they were until I was 5 in, so I only made 15…)
Directions
  1. Mix first 4 ingredients together
  2. Prepare egg rolls as described on package, topping each pile of chicken mixture with a slice of avocado before rolling
  3. Cook egg rolls as instructed on egg roll package
  4. Enjoy with Spicy Ranch Dipping Sauce!

Kara-Áge Soy-Ginger Chicken
Through the Foodbuzz Tastemaker Program I received a box of Kikkoman’s Kara-Áge Soy-Ginger Seasoned Coating Mix. I had seen the mix on Kikkoman’s website and already wanted to try it, so I was stoked to receive a box to sample. Plus, it gave me a reason excuse to buy a couple of dipping sauces I had wanted to try…


You can use cubed chicken, squared fish fillets or shrimp with the Kara-Áge mix, I chose cubed chicken breasts. To coat the pieces of chicken in the mix I poured the mix into a large bag, added chicken and shook well. I do want to mention that the mix is very soft, almost the texture of flour, and has a very strong but savory scent. After the chicken was coated, I shook off any excess mix and dropped them in the deep fryer. Making sure to not overcrowd the fryer, each batch took about 4 minutes. The chicken came out golden brown, juicy and full of flavor – and each piece was perfectly coated.


I served my Kara-Áge Chicken with Jasmine Rice and Kikkoman’s Katsu Sauce. Just incredible, from how easy it was to make to how awesome it tasted. Kikkoman states on their website that “Kara-Áge makes the perfect fried chicken every time... Japanese style”, I believe it and I can’t wait to try the mix with shrimp and fish next! 

4 comments:

Dee Dee's Delights said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Congrats on top 9! This looks so good!

mjskit said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Both recipes looks great, but the eggrolls look especially delicious! congratulations on making the Top 9!

Nippon Nin said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Really interesting! I would like to try it. Congratulations on top 9!

BBQ Grail said... Best Blogger Tips[Reply to comment]Best Blogger Templates

Thanks for great post. I've included it in this week's BBQ Grail 10 Posts Worth A Look. http://wp.me/pwBnV-1YV

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