Monday, April 11, 2011

eggroll (hold the fried wonton)

I love me a good, crispy, fried eggroll. Chinese food in general is a major weak point for me. So when one of the gals from our support group shared this recipe, I about died. It satisfied every craving for Chinese food I had! A bit of the saltiness (but not too much) with the crunchiness that came from the romaine leaves (not a fried wonton)! I made them for dinner tonight and they were delish!
Eggroll (hold the fried wonton)
**makes 12 1/4 cup servings**

- 7oz boneless/skinless chicken breast ground (I just put mine in my food processor or you could cube it really small or shred it)
- 3 cloves of garlic, minced
- 1 tsp fresh, grated ginger root (I used a 1/2 tsp of ginger powder)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1/2 c shredded broccoli stems
- 1 medium carrot shredded (or about 5-7 baby carrots)
- 1/2 c red cabbage finely shredded
- 3 c finely shredded cabbage (I used the pre-shredded coleslaw mix)
- 2 finely chipped green onions
- 12 romaine or boston lettuce leaves, washed and dried
- 1/2 c mushrooms chopped small

In a wok or a large pan, heat 1 tbsp of oil over medium heat. Add the garlic and ginger root, making sure not to burn (like I did the first time) stirring frequently. When it starts to smell fragrant, add the chicken. Cook for a few minutes, stirring often. When the chicken is almost done, place in separate bowl and set aside. Add another tbsp of olive oil to your wok/pan and over medium heat, add your broccoli stems, carrots, cabbage & green onions. Stir until the cabbage cooks down a bit (about 5 minutes). Add the chicken, increasing the heat to medium/high and add the last tbsp of olive oil. Add mushrooms and the salt and pepper. Saute until golden & chicken is done. Remove from heat & stir in sesame oil and serve 1/4c per serving in lettuce leaf.

I ate mine hot and then had a few more when they were cooled and they tasted just as good!

Nutritional Info Per Serving: Calories 63; Fat 4g; Cholesterol 9.6mg; Carbs 2.4g; Protein 4.6g



cathycan said...

mmm, sounds good! I love lettuce wraps! They haven't had the shrimp wraps in Harmon's lately. We'll have to try to make those!

Katie said...

'Twas delish!

Mama2girls said...

Oh my gosh. That sounds delicious. I'm going to copy and paste that right now. Adding it to the menu for next week. Thanks for sharing.

dave said...

going to try this , looks great

Karlie said...

TaLaisa is a master at food creations! I can't believe you went home and made this! Awesome. Can't wait for next week! Thanks for the recipe TaLaisa!!!

di said...

talaisa is the master chef (as well as her other thousands of talents!)
it was fun to have you come shannon!
sole sisters!
i was thinking that after the whole group loses a certain amount combined (like 50 lbs) we should all do something fun to celebrate--like a pedi or something!

TaLaisa said...

Shannon, you're picture is awesome! I'm so impressed that you went home and made it.

Y'all are too nice about the cooking. I do love to cook, it's just a matter of using that love and skill for good instead of evil.

Random tidbit:
Mushrooms (even if you don't love them) are awesome at adding that something extra to the flavor balance in savory foods. (Technicality cut out there are special components that make your tastebuds feel like they've been invited to a really great party) I mince mine up in the food processor so the kids don't know they're in there.

Just another thing, the sesame oil tastes better when it isn't cooked in. Just stir it in off the stove. It can help cover the dryness of over cooked chicken.

Diane, I love the idea of a group prize/reward when we meet a goal.