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1 pound skinless, boneless chicken breast, minced very finely
2 cloves garlic, pressed through a garlic press
Salt
Black pepper
Peanut or avocado oil, plus more for frying
2 cups fresh, baby spinach leaves, chopped
1 tablespoon chopped, flat-leaf parsley
1 tablespoon chopped cilantro
¼ cup grated parmesan cheese
Pinch red pepper flakes
1 tablespoon cornstarch
3 tablespoons water
10 egg roll skins (8 x 8-inch size), cut in half on the bias to create 20 triangles
1 ¼ cup grated gouda cheese
DIRECTIONS
To begin, prepare the red pepper salsa: place all ingredients up to and including the cilantro into the bowl of a food processor, add in a couple of good pinches of salt, process until smooth, then check to see if any additional salt is needed. Keep cold, or serve at room temp.
To prepare your filling, add your minced chicken to a medium-size bowl, and to it add the 2 garlic cloves and a couple of good pinches of salt and black pepper, then toss these ingredients together until well coated.
Place a large non-stick skillet over medium-high heat, and drizzle in a little of the oil; once the pan is hot, add in the chicken and saute until cooked through, about 2-3 minutes. Using a slotted spoon, scoop the chicken out of the pan, leaving the juices behind, and spoon into a paper towel-lined plate or bowl to cool completely.
Once the minced chicken has completely cooled, add it to a large bowl; then, add in the chopped spinach, parsley, cilantro, parmesan and the pinch of red pepper flakes, plus a tiny drizzle of oil, and mix to combine well. Taste to check if any additional salt or pepper is needed.
Line a large baking sheet with parchment paper, and set it nearby.
Whisk together the cornstarch and the water to create a slurry, as you will use this to seal your egg rolls closed, and set this aside.
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