Grandaddy's Chicken Eggrolls with Thai Peanut Dipping Sauce

Donna's Recipe

I got my love of cooking from my father.  He hardly ever used recipes, he always preferred to invent his own. When he had a craving for something, he would immediatly take to the kitchen.  30 minutes later, we would have the most amazing dishes.  This is how Daddy's eggrolls came to be.  I have been making them ever since. Of course, you may substitute the chicken with beef, pork, shrimp or fish.  Vegans like these with tofu.

Ingredients:

1/2 head cabbage, shredded
2 cups celery, chopped
1 cup of  onions, chopped
1 can water chestnuts, diced
2 cups chicken, cooked and chopped (for this recipe, 2 chicken breasts were oven baked)
1/2 cup sesame oil  (use more or less to taste)
1 package of egg roll wrappers (find these in the produce section)
1 egg beaten in separate bowl
1 quart of peanut oil


For the Peanut Sauce:

1/2 cup peanut butter
1 lime, juice and zest
2 1/4 teaspoons sesame oil
1 tablespoon of  rice wine vinegar
2 tablespoons of soy sauce
3 tablespoons honey
2 cloves of garlic
1 tablespoons of ginger, minced
1/2 cup cilantro, chopped
1/2 cup vegetable oil
1/4 teaspoon salt
1-2 teaspoons of Sriracha hot chili sauce (this is very very very hot)
2-4 tablespoons of water

Cook your chicken by either baking, broiling, or boil in chicken stock.

Stir fry vegetables except cabbage in a large skillet with small amount of vegetable oil and a couple of shakes of sesame oil, stirring until vegetables are cooked tender. Add the cabbage and chicken and more sesame oil. Cook until cabbage is tender. Set aside and wait until cool.

In another large skillet heat peanut oil to about 375 degrees F or medium high heat.

Meanwhile place all the ingredients for the peanut sauce in a food processor and blend until smooth.

Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and chicken mixture in center of egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush the ends with beaten egg to help seal the egg roll.  (Instructions for folding are included with the egg rolls.)  Make sure you seal the ends well so oil will not be trapped and make the whole thing greasy.  

Place egg rolls into heated oil and fry, turning occasionally, until golden brown.  They cook very fast.   Remove from oil and drain on paper towels or rack. Put on serving plate and serve with the peanut sauce.