Because Life is Good

It's all about the little things…Sharing some of my favorite photos, recipes and memories.

Asian Chicken Lettuce Wraps and Egg Rolls July 9, 2012

Filed under: Let's Cook! — kmg2109 @ 5:26 pm
Tags: , ,

We love to try different cuisines at our house, especially asian-inspired dishes.   In fact, we love it so much that we have an entire kitchen cabinet dedicated to Asian cooking.   Can you say yum?   So, since we had extra water chestnuts on hand, and a package of wonton wrappers (because who doesn’t have these on-hand all of the time?!?), we quickly settled on making Chicken Lettuce Wraps inspired from P.F. Chang’s, along with some Pork Egg Rolls from a recipe I got from a friend a while back.    The combination not only looked great spread out on our dining room table, but it tasted wonderful as well.     The egg rolls make a great party appetizer too!  Are you hungry enough to cook yourself yet?


Chicken Lettuce Wraps

  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 Cup water chestnuts
  • 2/3 Cup mushrooms
  • 3 Tbsp chopped onions
  • 1 tsp minced garlic
  • 1 head of boston bib lettuce or iceberg lettuce
Special sauce:
  • 1/4 Cup sugar
  • 1/2 Cup water
  • 2 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp lemon juice
  • 1/8 tsp sesame oil
  • 1 Tbsp hot mustard
  • 2 tsp water
  • 1-2 tsp garlic and red chile paste
Stir Fry Sauce:
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 1/2 tsp rice wine vinegar
  1. Make the special sauce by dissolving sugar in water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.   Mix well and refrigerate the sauce until you’re ready to serve.
  2. Combine the hot water with the mustard and set this aside as well.    You’ll eventually add your desired measurement of mustard, and garlic chili sauce to the special sauce mixture to pour over the wraps or dip them in.
  3. Bring oil to high heat in a wok or large frying pan.
  4. Saute chicken breasts for 4-5 minutes on each side, or until done.   Remove chicken from the pan and cool.
  5. Meanwhile, mince the water chestnuts and mushrooms to the size of small peas.
  6. Prepare the stir fry sauce by mixing the soy sauce, brown sugar and rice vinegar together in a small bowl.
  7. When chicken is cool, mince it the same size as the mushrooms and water chestnuts.
  8. Turn your pan on high heat, add another Tbsp of oil.
  9. Add the chicken, garlic, onions, water chestnuts and mushrooms to the pan.
  10. Add the stir fry sauce to the pan and sauté the mixture for a few minutes until everything is evenly heated and mixed.
  11. Serve chicken mixture in lettuce “cups” and top or dip with your mixture of special sauce.

Pork Egg Rolls:   (Makes approximately 50 small egg rolls)

  • 1 lb ground turkey
  • 1 bag of Asian slaw.  If you can’t find this, it would be about 3-4 cups of asian vegetables such as diced up napa cabbage, celery, and carrots
  • 1 can of water chestnuts finely chopped
  • 2-3 Tbsp Soy sauce (it should feel well mixed together but not soupy)
  • 1 package of wonton wrappers
  • 1 egg for sealing wontons
  • Vegetable oil for flying
  1. Mix the turkey, vegetables, water chestnuts and soy sauce by hand in a large mixing bowl.
  2. Whisk egg in a bowl to use on edges of wontons to get a clean seal.
  3. Take a teaspoon of the mixture and place it at one corner of the wrapper.
  4. Start folding from the same corner pulling in the sides as you go -the egg on the sides should make it stick
  5. Cover the bottom of the frying pan with oil and let heat
  6. Fry, approximately 3-4 minutes, to cook.

Serve with a dipping sauce of your choice.   A peanut sauce goes well.