Basil Chicken Egg Rolls

Ok, so I have this basil plant that shouldn’t be alive. I bought one of those “live” basil plants from the grocery store because I needed basil months ago and that’s all they had. It says on the side “not recommended for transplanting”. I thought about that. Why? I have a healthy plant that I only snipped a few leaves off of, and it comes planted in a little clod of dirt. I came to the conclusion that they probably don’t want you to replant it so that you will just have to buy another one from the store when this one dies. I understand – it’s marketing…. But I’m a rebel.

Basil Chicken Egg Rolls ~ www.onefineshindig.com

I was in the mode of planting my spring garden at the time so I had random pots, soil and room in my garden to plant this scraggly basil plant. So I did. Yep, I didn’t follow directions. Shock!

Anyways, months went by and that bush plugged along. Wilting under 100 degree temperatures, wilting when life got in the way and I didn’t water it for a couple weeks, wilting when it suddenly rained a few inches within 24 hours. Yes, it did a lot of wilting. But it also kept growing. It easily quadrupled in size since I planted it originally and grew tons of annoying flowers I kept pinching off.

So a few weeks ago the flowers had grown out of control and I was sick of pinching them off, so I went out there with my scissors and pruned about half of it off. Wouldn’t you know? It grew back huge gorgeous basil leaves within a couple days. So naturally I had tons of basil and it was obvious for my next weekly theme.

Basil Chicken Egg Rolls ~ www.onefineshindig.com

So this week I have three new basil recipes for you. I’m starting with these yummy Basil Chicken Egg Rolls. I love egg rolls, probably because you can fill them with whatever you like and they feed a crowd. So these are easy peasy. I used leftover chicken I had cooked in my slow cooker the day before and I used random veggies I had in my fridge. Cabbage, carrots, mushrooms and of course lots of basil. A simple dipping sauce rounds it out and these babies are amazing hot right out of the fryer!

Basil Chicken Egg Rolls ~ www.onefineshindig.com

Now if you have never folded an egg roll before, don’t fret, it’s not hard at all. After the third or fourth one, you’ll be flying. Lay one egg roll wrapper out on a cutting board in front of you. One point should be pointing directly at you, as though you are looking down at a baseball diamond. Now, put a tablespoon of filling on the bottom third of the diamond. Pull the point closest to you up over the filling, slightly tucking it in. Fold the right and left sides in straight then continue to roll until you are about an inch away from the top point. Lightly wet your finger with water, wet the point then continue to roll to seal the egg roll.

Basil Chicken Egg Rolls ~ www.onefineshindig.com

 

Basil Chicken Egg Rolls ~ www.onefineshindig.com

I find its best to roll them all before you begin to cook because it gives the wrappers time to really glue shut. Sometimes if you put it in right away, the rolls fall apart and no one wants that. So go make these with whatever you have sitting around in your fridge!

Basil Chicken Egg Rolls ~ www.onefineshindig.com

 

Basil Chicken Egg Rolls ~ www.onefineshindig.com

 

Basil Chicken Egg Rolls
Serves 5
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 tablespoon sesame oil
  2. 1 small carrot, julienned
  3. 1 small head of cabbage, chopped
  4. 4 ounces mushrooms, chopped
  5. 2 tablespoons oyster sauce
  6. 1 large bunch basil, chopped
  7. 2 cups shredded chicken
  8. ¼ teaspoon ground ginger
  9. Salt and pepper to taste
  10. 1 package eggrolls wrappers
  11. Oil for frying
Sauce Ingredients
  1. 1 teaspoon white wine vinegar
  2. ½ teaspoon honey
  3. ½ teaspoon chili paste
  4. 1 tablespoon sesame oil
  5. 2 tablespoons soy sauce
  6. ¼ teaspoon ground ginger
Instructions
  1. Combine carrots, cabbage, mushrooms with sesame oil in a frying pan over medium high heat. Sauté veggies until soft, about 5-7 minutes. Add the basil, oyster sauce, chicken, ginger, salt and pepper. Stir to combine. Remove from heat.
  2. Prep your rolling station with the wonton wrappers and small bowl of water. Roll all egg rolls until either filing or wrappers are used up. Heat 1 inch of oil in a saucepan. Cook eggrolls 3 or 4 at a time until golden brown on one side, flip, cook until golden brown on the other side. Remove and drain on paper towels.
  3. Whisk all the sauce ingredients until well combined. Serve with the egg rolls.
http://onefineshindig.com/

Leave a Reply