Source: Powerhouse Productions/CLEO TV / Powerhouse Productions/CLEO TV
Instructions
Ingredients:
Olive oil
1 small yellow onion, minced
1 pound ground chicken
Kosher salt
Black Pepper
1/2 cup of shredded cheddar cheese
1/4 cup shredded provolone cheese
1/4 cup diced bread and butter pickles
8-10 egg roll wrappers
1 egg white
Vegetable oil for frying
Sliced scallions for garnish
Ingredients for Chili Mayo Dipping Sauce:
1/2 cup chili sauce
1/2 cup mayo
Juice from 1 small lime
Method:
Coat a large skillet with olive oil and heat over medium-high heat until hot. Add the onions and sweat until translucent and soft, about 2-3 minutes.
Add the ground chicken and, using your spoon, break up the meat as it begins to cook in the pan. Season with salt and pepper as desired. Build those flavors!
Add all the cheeses and pickles, then stir them into the ground chicken mixture. Once the chicken has cooked and the cheese has melted, take it off the heat, transfer it into a large bowl or heat-proof container, and allow it to cool slightly. You can place it in the refrigerator to chill further until ready to use.
Once the mixture has cooled enough to handle, spoon no more than 2 tablespoons into the center of the egg roll. Brush the outer edges with egg wash (egg white and a little bit of water whisked together).
Begin by folding one edge of the corner to the opposite end to form a triangle. Take the two remaining corners and pull each to the center. The final stage should be a tuck-and-roll to form the egg roll shape. Continue with the remaining filling and egg rolls.
Heat a heavy-bottomed pot over medium-high heat with enough oil for deep-frying. Once it reaches 350, gently place a few in the egg rolls at a time. Fry until golden brown and crispy.
Transfer to a paper-towel-lined plate or sheet tray fitted with a cooling rack to cool slightly.
In the meantime, make the Chili Mayo Dipping Sauce. Mix all the ingredients in a medium bowl.
Serve the egg rolls with Chili Mayo Dipping Sauce and a garnish of scallions!
