A foray into some Asian cooking the other night. Erik and I made a whole slew of egg rolls, including a very successful experiment with harissa and chicken and pesto and mozzarella, but the most successful egg rolls were the chicken, bacon, and ranch ones. They were much easier than we thought they'd be and were really tasty! For dessert, we made banana, walnut, and Nutella.
Ingredients (serves 2)
3 slices of thick cut bacon
1 chicken breast
1/2 cup ranch dressing
6 egg roll wrappers
1. Fill a pot with the corn oil, a few cups. Let it heat on your stove's highest setting and work on the filling.
2. In a pan. start your bacon. Let it fry until very crispy. While that's frying, thaw your chicken by whatever means you like to thaw it, and when the bacon is finished, drain most of the extra grease, cut the chicken up into little pieces, and pop it into the pan, too. Let it cook and crisp up, season it with salt and pepper, and then take it out and put it into a food processor or a Slap Chop. Or use a knife. Whatever.
3. In any case, shred it up and make it pretty small and put it into a bowl along with the ranch sauce. Break the bacon into tiny pieces and mix it into the same bowl.
4. Assemble the eggrolls. It's very easy. Take each piece of dough and turn it so that it looks like a diamond, and then spoon a bit of filling in. Take the bottom corner and fold it up, and then the sides, so it looks like an envelope, and then roll the whole thing up. Seal the top corner with water, and fold it down. There you have it! An egg roll. Repeat with the rest.
5. Now that the oil is heated, you can fry the rolls. Using a slotted spoon, dunk the eggrolls in, being careful not to splatter the hot oil all over the stove and yourself. They will float and bob to the top. When they are brown and crispy, they're done! Cut in half and garnish with cheese and ranch, or your dipping sauce of choice.
Labels: asian, hot, shameless foodette