2 Grilled Boneless Skinless Chicken Breasts (EVOO, salt,
pepper) – small dice
2 tbsp Balsamic Vinegar
2 Grilled Zucchini – Sliced in ½ w/ EVOO to grill then small
dice
6 Radishes – Tails/Tips removed – small dice
½ Red Pepper – cut into thin strips then small dice
5 oz. Crimini Mushrooms – small dice
1 tbsp EVOO
2 tsp Red Wine Vinegar
1 Jalapeno – finely diced
1 cup Bean Sprouts
1 cup Carrots – shredded
3 Scallions- cut on angle about ¼ inch thick – reserve 3rd
scallion to the side for garnish
½ head Napa Cabbage – shredded
1 tsp Salt
½ tsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Celery Salt
1 tsp Mustard Powder
1 Package Egg Roll Wraps
2 cups Vegetable Oil
Drizzle the chicken breasts with EVOO, salt & pepper and
grill. Set aside to cool about 10-15
minutes. Cut the chicken into a small
dice, place in bowl w/ 2 tbsp Balsamic Vinegar and stir to coat/marinate.
Cut zucchini in ½ and drizzle with EVOO. Grill just a few minutes, just to develop
grill marks but still crunchy. Usually
about 4-5 minutes. Then cut into strips
and dice.
In a sautee pan over med/high heat, add 1 tbsp EVOO. When oil is hot add mushrooms. Sautee about 7 minutes or until browned. Add 2 tsp red wine vinegar and stir. Turn off heat but leave on burner and let
liquid cook out.
In a large bowl combine chicken, zucchini, radishes, red
pepper, mushrooms, jalapeno, bean sprouts, carrots, scallions, cabbage, salt,
pepper, garlic powder, onion powder, celery salt, mustard powder. Stir well to combine all the spices. Taste a bite or 2 and adjust seasonings
accordingly.
Take the egg roll wraps and blot all edges w/ water about 1
inch deep. Place about 2 or 3 tbsp (1/4
cup) of the mixture in the lower 1/3 of the wrap. Roll forward to cover, flip the sides in and
continue to roll to the end (like a burrito).
Place on a tray seam side down.
When finished rolling egg rolls cover w/ plastic wrap and place in the
refrigerator for about ½ hour.
In a pan w/ high sides, heat 2 cups vegetable oil over high
heat but don’t let boil or burn.
Carefully drop a small piece of a diced vegetable into the oil and if it
bubbles and starts to fry the oil is ready (sorry don’t know the temp). Gently place the egg rolls in the oil, seam
side down and fry on each side until golden brown. Do not crowd the pan. Once golden brown on each side, remove and
set on a try lined with paper towels to drain excess oil.
This recipe made about 21 egg rolls. If you’d like to serve with a dipping sauce,
mix 1 cup low sodium soy sauce, 2 tbsp Dijon
mustard and 1 tsp grated ginger. Garnish
with reserved scallions.
