Banging delicious.

After the laziness of Monday night it felt like time for something extra, and I mean extra delicious. I’m obsessed with Asian food and Asian fusion dishes, but the Husband and the Biggin are not fans of some of the flavors. The Puppy doesn’t let food sit in his mouth long enough to taste, so he’ll eat anything I offer to him (including non-food items such as mud, insects, and Nerf bullets). Since we’re split on taste buds, I generally cook slightly different meals when I have a craving for something the rest of the family won’t go for.

The boys had Cajun grilled chicken strips (same seasonings and pan as the egg rolls) and macaroni and cheese for dinner, so it it wasn’t much of a hassle. I scaled down ingredients to make myself a personal serving of egg rolls, but the instructions below are for around 12 egg rolls.

Ingredients:

  • 1 lb chicken tenderloins
  • S&P
  • Cajun Seasoning
  • 1/4 cup mayo
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 12 egg roll wrappers
  • 2 cups shredded cabbage mix, I chopped mine up more finely
  • 12 slices of pepper jack cheese

Season the tenderloins with S&P and Cajun seasoning. I prefer to remove the tendons because they gross me the hell out. Shove the tenderloins around a hot skillet and let them brown until cooked through. Chop them up.

Mix the mayo, sriracha, rice vinegar, and sugar together in a small mixing bowl. Stir in the cabbage and chopped chicken.

Place an egg roll wrapper on a flat surface in front of you (point down), and center a piece of cheese on it. Spoon on 2 tablespoons of the chicken and cabbage mix. This isn’t YouTube, but I’ll try to upload a video on how to roll egg rolls next week. It’s really super easy, and people are impressed when you get to tell them the egg rolls are homemade.

Either brush some oil onto the egg rolls or use spray oil. Air fry at 350o for 6 minutes. Flip the egg rolls and cook for 6 more minutes.

Bang-bang sauce is good enough to keep in the fridge as a handy condiment. It’s particularly good as a burger sauce with some sweet chili sauce and lime juice added to the mix. We’ll give that a whirl next week with some home fries. I have no idea what I’m going to do with the rest of the egg roll wrappers, but we’ll figure that out next time I decide to drink a few GWC’s, won’t we? GWC’s are an unholy mix of one can of White Claw (your choice of flavor) and a shot of whatever gin you have languishing in your freezer. It’s like a ghetto low carb French 75 and it’s delicious.

– Lin

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