Delicious and Easy Chicken Egg Rolls | Keilen Corner

Crispy Chicken & Veggie Egg Rolls
Ingredients:
For the Filling:
1 tablespoon butter
2 boneless, skinless chicken breasts, diced small
3 cloves garlic, finely minced
1–3 tablespoons ground ginger (adjust to taste)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 head of cabbage, shredded (approximately 4 1/2 cups)
2 cups grated carrots
1/2 yellow onion, diced
1 cup chopped spring onions
1 tablespoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sesame oil (optional)
For Frying:
Grapeseed oil and coconut oil (equal parts), enough to fill skillet about 1 1/2 inches deep
Egg roll wrappers
Milk (for sealing the wrappers)

Instructions:
1. Cook the Chicken:In a large skillet, melt the butter over medium heat. Add the diced chicken and garlic. Cook until the chicken is tender and reaches an internal temperature of 165°F.
2. Season:Stir in 1–3 tablespoons of ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3. Add the Vegetables:Add the shredded cabbage, grated carrots, diced onion, and chopped spring onions to the skillet. Cook over medium heat, stirring occasionally until the vegetables are tender.
4. Finish the Filling:Add an additional tablespoon of ground ginger, nutmeg, salt, pepper, and sesame oil (if using). Stir to combine. Remove from heat and let the filling cool slightly.
5. Assemble the Egg Rolls:Place about 2 tablespoons of the filling in the center of each egg roll wrapper. Fold and roll tightly, sealing the edges with a dab of milk.
6. Fry:In a deep skillet, heat equal parts grapeseed and coconut oil over medium-low heat (setting 3–4 on most stovetops). Once hot, fry the egg rolls in batches, about 45 seconds per side, or until golden brown and crispy.
7. Drain & Serve:Remove egg rolls from oil and place on paper towels to drain. Serve hot.


Easy Fried Rice
Ingredients:
For the Rice:
3 cups chicken broth
1 1/2 cups rice (Basmati recommended)
1 tablespoon butter
For the Fried Rice:
1 tablespoon butter
2 eggs
1 (12–16 oz) bag frozen mixed vegetables
1 tablespoon ground ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
Dash of ground nutmeg
1 tablespoon sesame oil

Instructions:
1. Cook the Rice:In a medium saucepan, bring the chicken broth to a boil. Add the rice and 1 tablespoon of butter.Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is fully cooked and the liquid is absorbed.
2. Prepare the Fried Rice:In a large skillet or wok, melt 1 tablespoon of butter over medium heat.Crack in the eggs and scramble until fully cooked.
3. Add Rice and Veggies:Add the cooked rice and frozen mixed vegetables to the skillet with the eggs. Stir to combine.
4. Season:Add the ginger, salt, pepper, onion powder, garlic salt, nutmeg, and sesame oil. Stir well to evenly distribute the seasonings.
5. Finish Cooking:Continue cooking over medium heat, stirring occasionally, for 7–10 minutes, or until the vegetables are heated through and the flavors are well combined.
6. Serve:Serve hot alongside egg rolls and sweet and sour sauce for a complete meal.