As my husband continues his egg roll kick (seriously, the guy is obsessed, and I’m not complaining), he decided to do something a little more authentic. The featured ingredient this time is kale.
If you’re not familiar with kale, it’s a bitter green vegetable by itself, but tastes great when combined with other ingredients. These chicken and kale egg rolls are super easy to make, easy on the wallet and taste very authentic.
Chicken and Kale Egg Rolls
- 1 lb. chicken, shredded
- 1/2 lb. kale, chopped into 1/2-inch pieces
- 3/4 cup shredded carrot
- 1/2 tsp. sugar
- 2 teaspoons fish sauce
- 2 cloves garlic, minced
- Egg roll wrappers
- Vegetable oil, for frying
- Boil the chicken in water until cooked through. Place in a Kitchen-Aid and shred using the cookie attachment (seriously, this is the easiest way in the universe to shred chicken).
- Combine the shredded chicken, kale, carrot, sugar, fish sauce and garlic in a bowl and mix well. Cover with plastic wrap and let it marinate for about 20 minutes.
- About the time you remove the mixture from the refrigerator, heat about 1/2″ to 1″ of vegetable oil in a pan on just over medium heat. Let this oil continue to heat while you prepare the wrappers.
- Prepare each egg roll by placing some of the mixture in the center of the egg roll wrapper (the exact amount depends on how hearty you want each egg roll, but be careful not to add to much or it will be difficult to close). Roll the egg roll and seal the ends with a small dab of water.
- Fry 4 egg rolls at a time in the oil until a nice golden brown on each side. Remove from the oil and set on a paper towel to cool.
- Serve with rice and sweet chili sauce for a dip.