Sunday, August 17, 2008

Ginger Chicken Egg Rolls with Hot Curry Mustard

I've been having a wee craving for Chinese food and thought, what the heck, with the fryer, we can make our own egg rolls! I guesstimated the whole way, throwing together what sounded good, and it created a phenomenal dinner.

Ginger Chicken Egg Rolls
* 2 chicken breasts
* 1/2 bag cole slaw mix (shredded cabbage, carrots, etc)
* 1/3 cup water chestnuts, roughly chopped
* egg roll skins
* marinade (low sodium soy sauce, 1 tsp ginger, 1 tbsp dijon mustard, 1 clove chopped garlic, juice of 1/2 lime)

Marinate chicken for two plus hours and bake at 400 for 25 minutes. Cool for an hour and shred. Toss with cole slaw mix and water chestnuts.

Heat oil in deep fryer to 375. Spoon a portion of mix into an egg roll skin and roll tightly, sealing with water.

When oil is hot, carefully drop two egg rolls at a time into the basket. Rotate carefully with a metal spoon until golden brown on both sides. Drain on paper towels and continue until all are cooked.

Hot Curry Mustard
* dijon mustard
* horseradish

* curry powder
Combine all ingredients to taste. Chill before serving.