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     KQ Chicken Egg Rolls

   



Above: The KQ Chicken Egg Rolls shown plated on a bed of bean chili.

 

Ingredients
1 package large square wonton wrappers
2 broiled chicken breasts
1 yellow onion
2 jalapeno peppers
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bacon fat (or olive oil)

4 ounces cream cheese (softened to room temperature)
1 cup grated cheese (we used a cheddar and jack blend)

Other items
canola oil to fill deep fryer

Utensils and Supplies
electric deep fryer with fryer basket
chef knife
cutting board
10 inch non-stick skillet
food processor
bowls
plate
garlic press
measuring spoons
spatula
paper towels
baking sheet
soup spoon or small ice cream scoop



Above: Set up fryer and heat oil to 375 degrees.  Line a baking sheet with paper towels and place nearby.


Above: Some of the ingredients for the KQ Chicken Egg Roll filling.



Above: Remove stems, seeds and membranes from jalapeno peppers and chop to a small dice.


Above: Melt bacon fat, (or olive oil), in skillet over medium heat.


Above: Add diced jalapeno to skillet.


Above: Peel onion and chop to a small dice.



Above: Add onion to skillet with peppers and saute until onion is translucent.



Above: Cut both chicken breasts into 1/2 inch slices.


Above: Cut the slices into 1/2 inch cubes.


Above: Place the cubed chicken in the food processor set up with a standard cutting blade.



Above: Place lid on food processor securely.


Above: Grind the chicken on high until pulverized.


Above: Chicken should be finely ground.



Above: Place the ground chicken in a bowl and set aside.


Above: Peel garlic and crush in garlic press.  Add garlic to onions and peppers in skillet  Cook the garlic just until
it becomes fragrant.


Above: Place cooked produce in a bowl and set aside.


Above: Add a small dollop of bacon fat or olive oil to skillet and allow to melt over medium-low heat.  Then add ground
chicken to skillet.


Above: Add cumin to chicken.


Above: Add chili powder.


Above: Add cayenne pepper.


Add salt.


Above: Add pepper.  Stir spices into ground chicken.


Add the produce back to the skillet.


Above: Stir produce into chicken and saute lightly until ground chicken develops lightly browned edges.


Above: Transfer chicken mixture to large bowl.


Cut up softened cream cheese and add to warm chicken mixture.


Above: Add grated cheese.


Above: Use a spatula to mix the ingredients together.



Above: The chicken filling is thoroughly mixed.


Above: Use egg roll wraps for this recipe.


Above: Place a wrapper on a plate.


Above: Using a spoon or small ice cream scoop, place approximately 1 ounce of filling on the lower half of the wrapper.


Above: Fold the bottom of the wrapper up over the filling.


Above: Continue to roll up to the halfway point of the wrapper.


Above: Fold in the left and right sides of the wrapper.


Above: The wrapper will look like a small envelope.  Use your finger and clean water to moisten the interior top portion
of the wrapper.


Above: Begin rolling the wrapper.


Above: Continue rolling the wrapper to the tip of the top corner.


Above: The water will help the wrapper adhere to itself and prevent it from opening in the fryer.


Above: Place six egg rolls in the fryer basket.  Do not over fill fryer basket.


Above: Carefully lower the fryer basket into the heated oil.  Allow the egg rolls to fry for 2 1/2 to 3 minutes or until golden
brown.  Do not over fry or wrappers can disintegrate.


Above: Remove basket from oil and allow to drain over fryer.


Above: Place the fried egg rolls on a paper towel lined baking sheet to absorb any excess oil.



Above: Continue frying egg rolls in batches.  Serve while warm  Egg rolls can be stored in an air tight container in the
refrigerator.  Reheat in the oven at 350 degrees for 5-7 minutes.


Above: Egg rolls served as a plated dinner over a bed of bean chili.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ CHICKEN EGG ROLLS

Ingredients
1 package large square wonton wrappers
2 broiled chicken breasts
1 yellow onion
2 jalapeno peppers
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bacon fat (or olive oil)
4 ounces cream cheese (softened to room temperature)
1 cup grated cheese (we used a cheddar and jack blend)

Other items
canola oil to fill deep fryer

Utensils and Supplies
electric deep fryer with fryer basket
chef knife
cutting board
10 inch non-stick skillet
food processor
bowls
plate
garlic press
measuring spoons
spatula
paper towels
baking sheet
soup spoon or small ice cream scoop


Set up fryer and heat oil to 375 degrees.  Line a baking sheet with paper towels and place nearby.  Remove stems,
seeds and membranes from jalapeno peppers and chop to a small dice.  Melt bacon fat, (or olive oil), in skillet over
medium heat.  Add diced jalapeno to skillet.  Peel onion and chop to a small dice.  Add onion to skillet with peppers
and saute until onion is translucent.  Cut both chicken breasts into 1/2 inch slices.  Cut the slices into 1/2 inch cubes.
Place the cubed chicken in the food processor set up with a standard cutting blade.  Place lid on food processor
securely.  Grind the chicken on high until pulverized.  Chicken should be finely ground.  Place the ground chicken
in a bowl and set aside.  Peel garlic and crush in garlic press.  Add garlic to onions and peppers in skillet  Cook the
garlic just until it becomes fragrant.  Place cooked produce in a bowl and set aside.  Add a small dollop of bacon fat or olive oil to skillet and allow to melt over medium-low heat.  Then add ground chicken to skillet.  Add cumin to chicken.
Add chili powder.  Add cayenne pepper.  Add salt.  Add pepper.  Stir spices into ground chicken.  Add the produce
back to the skillet.  Stir produce into chicken and saute lightly until ground chicken develops lightly browned edges.
Transfer chicken mixture to large bowl.  Cut up softened cream cheese and add to warm chicken mixture.  Add grated
cheese.  Use a spatula to mix the ingredients together.  Place a wrapper on a plate.  Using a spoon or small ice cream
scoop, place approximately 1 ounce of filling on the lower half of the wrapper.  Using a spoon or small ice cream
scoop, place approximately 1 ounce of filling on the lower half of the wrapper.  Fold the bottom of the wrapper up
over the filling.  Continue to roll up to the halfway point of the wrapper.  Fold in the left and right sides of the wrapper.
The wrapper will look like a small envelope.  Use your finger and clean water to moisten the interior top portion
of the wrapper.  Begin rolling the wrapper.  Continue rolling the wrapper to the tip of the top corner.  The water will
help the wrapper adhere to itself and prevent it from opening in the fryer.  Place six egg rolls in the fryer basket.
Do not over fill fryer basket.  Carefully lower the fryer basket into the heated oil.  Allow the egg rolls to fry for 2 1/2
to 3 minutes or until golden brown.  Do not over fry or wrappers can disintegrate.  Remove basket from oil and allow
to drain over fryer.  Place the fried egg rolls on a paper towel lined baking sheet to absorb any excess oil.  Continue
frying egg rolls in batches.  Serve while warm  Egg rolls can be stored in an air tight container in the refrigerator.
Reheat in the oven at 350 degrees for 5-7 minutes.


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