Mombo Combo Platter Recipe
6 Egg Rolls, 12 Chicken Tenders, 15 Wings served with Celery, Ranch Dressing, Honey Mustard, Thai Sweet Chili Sauce, & Wing Sauce of Choice
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Ingredients
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Egg Rolls
Chicken Tenders
Wings
Dipping Sauces
Method
Egg Rolls
- 1
Prepare the Filling
In a large bowl, mix shredded cabbage, grated carrots, chopped green onions, soy sauce, minced garlic, and ground pork or chicken until well combined.
- 2
Fill and Roll
Lay an egg roll wrapper on a clean surface, place about 2 tablespoons of filling in the center, and fold the bottom corner over the filling. Roll tightly, folding in the sides as you go. Seal the top corner with a little water.
- 3
Chicken Tenders
- 4
- 5
Bread the Chicken
Dredge each chicken strip in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure each piece is evenly coated.
- 6
Fry the Chicken Tenders
Heat oil in a deep pan over medium-high heat. Fry the chicken tenders in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
Wings
- 7
Season the Wings
In a large bowl, season the chicken wings with salt and pepper, tossing to coat evenly.
- 8
Bake or Fry the Wings
Bake in a preheated oven at 400°F (200°C) for 40-45 minutes or fry in hot oil until crispy and cooked through, about 10-12 minutes.
- 9
Toss in Wing Sauce
Remove wings from the heat and toss with your choice of wing sauce until well coated.