Chicken and Crab Egg Rolls

Chicken and Crab Egg Rolls

1 1/2 pound chicken breasts or tenders

12-14 ounces crabmeat drained

1 1/2 cups finely shredded Napa or Chinese cabbage

1 large carrot, grated

4 green onions, sliced fine

1/4 cup chopped fresh cilantro

2 Tablespoons soy sauce

2 Tablespoons dry sherry or rice wine

4 teaspoons cornstarch

2 teaspoons sesame oil

1 teaspoons sesame seeds, toasted

Zest of 1 lime

1 package egg roll wrappers

Vegetable oil for frying

1. In a medium saucepan add water to fill about half way, and season with 1 teaspoon each of salt and sugar.  Add chicken, and poach until chicken is cooked through about 12-15 minutes.  Remove chicken, let cool slightly, and shred with a fork.
2. Combine shredded chicken, crabmeat, cabbage, carrot, green onion and cilantro in a large bowl.  In another bowl combine soy sauce, sherry, cornstarch, sesame oil, sesame seeds and lime peel.  Pour sauce over chicken mixture, and stir to combine.
3. Working with one egg roll wrapper at a time.  Take an egg roll wrapper, and lay it down in front of you so it forms a diamond shape.  Place 1/4 cup of chicken mixture in center of wrapper.  Fold the bottom point of the egg roll wrapper until it almost reaches the top point, making sure it covers the chicken mixture.  Fold each side point over the center, so the points meet in the center.  Dip your finger tips into water, dab the edges of the egg roll wrapper with your wet fingers.  Bring the top point down to seal the egg roll.  Gently seal the egg roll with wet fingers ensuring  that no filling can come out of the wrapper, and that's it's wrapped up tightly.  This step takes some practice.

Add quarter cup filling to bottom half of wanton wrapper

Fold up bottom tip over all of the filling.

Fold side points toward the center of the egg roll, seal seams with wet fingertips

4. 

   Roll egg roll up tightly, seal all seams with wet fingertips.

   

   Small white bubbles should quickly form around egg rolls.

   When egg rolls have been wrapped, place seam down onto baking sheet.  Preheat oven to 300 degrees.  And, in a heavy 3 quart saucepan pour in vegetable oil, until it's about 3 inches deep.  Heat oil over medium high heat until 350-365 degrees.  If you don't have a thermometer to check the oil temp, you can carefully dip one end of the egg roll into the hot oil.  It it starts to bubble around the egg roll, then the oil is ready.  
5. Fry the egg rolls for 2-3 minutes per side, until the wrapper gets golden brown.  Remove egg rolls from hot oil, drain and keep warm in oven.

TO MAKE AHEAD:  Fry egg rolls, and let drain.  Let cool, and then freeze.  Reheat in a 350 oven for about 20 minutes before serving.  

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