PANDA EXPRESS CHICKEN EGG ROLL RECIPES

Steps:

• Combine 1 tablespoon of soy sauce, 1 clove of minced garlic, 1 green onion, and 1 tablespoon of vegetable oil with your chicken in a re-sealable plastic bag. You can also use a regular bowl.
• Shake to combine the ingredients and then set the chicken into the refrigerator to marinate for at least 30 minutes before cooking.
• Once your chicken has marinated, heat 1 tablespoon of oil in a large frying pan over high heat.
• Lay your chicken breasts into the pan and let cook for about 5 to 7 minutes on each side or until cooked through and lightly browned.
• Remove from the pan and set aside.
• Return your pan to the stove and heat the remaining tablespoon of vegetable oil over medium heat.
• Add the cabbage and carrots along with the remaining tablespoon of soy sauce.
• Toss the pan and then adjust the heat to high.
• Cook for an additional 2 minutes before adding the bean sprouts, the remaining amount of garlic, and green onions. Cook for 1 minute and then remove from the heat.
• Return the chicken to the pan and then strain over a large bowl.
• Remove as much liquid from the pan and from the chicken and vegetable mixture as possible. Strain for at least 30 minutes before using. Continue by heating the oil in a Dutch oven or deep skillet.
• Prepare your egg rolls while the oil is heating. Lay out your egg roll wrapper, with one corner facing you, on a dry surface.
• Scoop about 2 tablespoons of your chicken and vegetable mixture into the middle of the wrapper.
• Fold the corner facing you up and over the filling. Carefully roll the wrapper away from you and fold the two corners toward the middle. Continue rolling the wrapper away from you until finished.
• Seal the wrapper by dipping your finger into the cornstarch and water mixture.
• Brush the mixture on the inside of the remaining corner and press to seal.
• Fry your egg rolls in batches for about 5 minutes each or until golden brown and crispy.
• Let it drain on paper towels and serve warm with a sauce of your choice, preferably sweet chili sauce.

Steps:

• Preheat oven to 425 degrees. Coat a baking pan with cooking spray. In a medium bowl, combine bean sprouts, carrots and cabbage. Heat oil in a large nonstick pan over medium-high heat. Add turkey, onions, garlic and ginger. Cook about 5 minutes until turkey is browned. Remove from heat; stir in cabbage mixture, 1½ tablespoons soy sauce, rice vinegar and pepper. Chill in refrigerator for 15 minutes. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon ¼ cup turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in corners and roll up jelly roll fashion. Repeat procedure with remaining wrappers and turkey filling. Lightly coat egg rolls with cooking spray and place, seam side down, on a baking sheet coated with cooking spray. Bake for 10 minutes. Turn over and bake 10 minutes more until golden brown on both sides. To prepare sauce: In a small bowl, mix together all sauce ingredients. Garnish with green onions, if desired. Serve sauce on the side with egg rolls. Serve at once. To reheat, place in a preheated 425 degrees oven and heat until crisp. Makes 12 egg rolls (each serving, 1 roll and about 1 tablespoon sauce) Shopping Tip-! used Nasoya Egg Roll Wrappers. I bought mine at Vons/Safeway but most supermarkets and natural food markets sell egg roll wrappers. Theyâ??re usually displayed in the refrigerated Asian section or deli aisle. For more skinny recipes, pleas join me at http://skinnykitchen.com