Shredded Chicken Rolls
Makes a full 10-12 rolls
This recipe is all about flexibility and using what you have on hand.
Ingredients
Leftover soup chicken, bones discarded and chicken shredded
14 oz. bag of coleslaw mix OR 1¼ cups shredded white cabbage, ⅓ cup shredded red cabbage and ⅓ cup shredded carrots
1 tablespoon fresh ginger, grated super fine
2 or 3 scallions, sliced thinly on the diagonal
1 or 2 teaspoons garlic, minced well
*Optional: 1 or 2 eggs
Oil for frying if using egg roll wraps
Choose one of the following:
Rice paper summer roll wraps, egg roll wraps, or large collard or other green cabbage leaves (with thick stem removed and leaves blanched, drained and dried)
*Optional add-ins: Minced fresh herbs, 1 teaspoon miso paste, thinly sliced or shredded vegetables of your choosing
Step by Step Instructions
Step 1
In a large bowl mix together the first 5 ingredients to create the stuffing. If you plan on eating this raw and cold this is the finished stuffing.
Step 2
If you plan on cooking the stuffed rolls, at this time add 1 or 2 eggs to help to bind the filling.
Step 3
Set filling aside for a moment.
Step 4
Choose your wrap – rice paper, egg roll or blanched large green leaf.
If using rice paper wraps:
5. Have a shallow pan or bowl of room temperature water to soften the rice paper.
6. Using one wrap at a time soften it in the water and then carefully lay it out on a dry surface.
7. Using a ½ cup measure place a scoop of the filling on the bottom half of the circle.
8. Form into a sausage shape leaving 1 inch on either side.
9. Fold the sides over the filling toward the center (they won’t meet completely)
10. Roll the wrap over the filling and continue rolling away from yourself until the wrap is sealed. Set aside on a serving platter and continue until filling is used up and the platter is full.
11. Serve these shredded chicken summer rolls with peanut sauce or a light sesame dressing for dipping.
If using egg roll wraps:
5. Lay out one egg roll wrap at a time on a dry surface with a point facing toward you.
6. Place 1 or ½ tablespoon of filling on the corner of the wrap that is closest to your body.
7. Make an egg wash with another egg and 1 tablespoon of water.
8. From that corner roll the wrapper over the filling until covered. Fold over the sides toward the middle of the roll and continue rolling using a finger dipped into the egg wash to seal the wrap. Set aside and continue creating rolls until you run out of filling or wrappers.
9. In a deep-sided frying pan or a stock pot, heat about 3 inches of oil (it is best to use a low smoke point oil such as grapeseed or peanut) until a small drop of water placed in the oil sizzles.
10. Lower the egg rolls two or three at a time into the oil, do not crowd the pan and fry turning partway through the process until the egg roll is golden brown.
11. Remove from the oil and drain on paper towels or a brown paper bag.
12. Serve with your favorite dipping sauces.
If using blanched cabbage style green leaves:
5. If eating raw, place the blanched leaf flat on the counter stem side toward you.
6. Fill as you would the above rice paper wrap and roll up folding the sides in to keep the filling inside. Serve with dipping sauces of your choice.
7. Roll them as if you were rolling the summer rolls. Set aside until all of the filling is used or all of the blanched leaves.
8. In a stock pot or deep-sided saute pan mix together a 28oz can of tomato sauce, ½ cup of brown sugar, ¼ cup of raisins and a 14 or 15 oz can of sauerkraut. Place the stuffed green leaf rolls into the sauce mixture and if there isn’t enough liquid to cover the rolls, add a small amount of water.
9. Cover the pot and bring to a boil.
10. Lower the temperature and simmer for about 30 minutes until rolls are cooked through.
11. Serve over rice or pasta.
