Another Award and Chicken & Cream Cheese Egg Rolls

Last Saturday, which was my blog's 4th Monthsary, was a lucky day for me. Finally, I got my Red Gold Cookbook which was the raffle prize I won when I joined A Latte with OTT,A's March Iron Challenge. I've waited for almost a month to get it...the first one OTT,A sent got lost in the mail...and the 2nd one took two weeks to get here...so pardon me if I seem so excited! I'm just happy to have another addition to my cookbooks! :)

I also got a message from one of my favorite bloggers, Elisabeth of Food and Thrift Finds that she has another award for me --- The Sisterhood of the World Bloggers Award! She's so sweet to be thinking of me and once again choosing me for an award. Thanks so much Elisabeth!

I'm so glad that in my four months of blogging, I've found people who despite of our differences in culture, language, traditions, and tastes, have been so nice and supportive of me...people who I can consider my blogosphere sisters. I really do appreciate how much they've all made me felt so welcome since my early blogging days. With all their frequent visits to Pinay In Texas Cooking Corner and all their kind words, I feel I belong, and I'm so glad to be sharing this Sisterhood of the World Bloggers Award with them:

Chris of Gourmet Fashion
Eizel of Eizel's Everything Cullinary
Kankana of Sunshine & Smile
Katerina of Cullinary Flavors
Lin-Ann of Vittles and Commitals
Lu of Cusina Di Casa Da Lu
Manu of Manu's Menu
Nava of Nava-K
Sarah of Homestyle Cooking Around The World
Sharlot of E-Sharlot

♥♥♥ Thank you ladies for all the love and support you never fail to give me! ♥♥♥

About a month ago, Miriam of Meatless Meals for Meat Eaters featured a recipe which caught my attention --- Cream Cheese Egg Rolls. Egg rolls are my family's favorite and I always make them! I've already posted two Egg Rolls recipes here: the Filipino Egg Rolls (Lumpiang Shanghai) and Vietnamese Egg Rolls. I've also done cheddar cheese egg rolls in the past...but cream cheese in my egg rolls is something I haven't tried. I wanted to try it...but I knew that there's no way I can make my husband eat plain cream cheese egg rolls! So I decided to add chicken and vegetables in the recipe. I made Chicken and Cream Cheese Egg Rolls instead! My goodness...it turned out awesomely delicious! Thanks to Meriam for the idea of using cream cheese on egg rolls! The cream cheese and yellow onions plus the celery taste so good together...and combining it with chicken and carrots make it perfect!

Crispy on the outside and so creamy in the inside! Definitely a must try!

* I'm linking this up on Melt in Your Mouth Monday, Mangia Mondays, Hearth and Soul Hop Hub, Delectable Tuesday, Tuesdays At The Table and Made From Scratch Tuesday.

Prep Time:~30 mins              Cook Time:~10 mins              Yield: 22 pieces                   

Ingredients:

• Spring Roll Wrapper (150mm x 150mm)
  
• Vegetable oil for frying

Filling:

• 1 ½ cup chicken breast (sprinkled with salt & pepper, cooked and flaked)
• 12 oz cream cheese (1 ½ packs)
• ½ cup celery, chopped
• ½ cup carrot, julliened
• ½ cup yellow onion, minced
• 2 Tbsp garlic, minced
• ½ tsp kosher salt
• 1/8 tsp black pepper

Procedure:

1. In a bowl, mix together all the filling ingredients.

2. Lay out a wrapper. Place 2 Tbsp mixture on the lower edge of the wrapper leaving about 2 inches. Begin to fold egg roll like an envelope: first, fold over the lower edge over the filing, then the left edge, then the right edge, then roll up to the top edge. To seal the wrapper just moisten the top edge with water. Repeat this process until you are out of mixture. Lay each egg roll out in a single layer.

  

  

3. Put enough oil in a large skillet to fill it about ¼ inch deep. Heat oil over medium heat. Place egg roll one at a time into hot oil, with the seam down (this will keep it from unraveling) and then quickly turn the egg roll to ensure the skin crisp up and does not stick to other egg rolls in the pan. Adjust heat so that the oil is bubbling gently and not too vigorously around the egg rolls. Each egg roll will take about 3 minutes to cook. Shake the egg roll over the pan to help remove the excess oil. Place egg roll on layers of paper towels to drain.

4. Serve warm!