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1
Heat a tall-sided pot half filled with canola oil to 350 degrees F. Bring a large pot of salted water to a boil.
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2
Trim the ends of the broccoli rabe and blanch in the boiling water.
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3
Drain well.
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4
Coat a large saute pan with enough olive oil to coat the bottom.
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5
Put the garlic in the pan and heat over medium heat.
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6
When the garlic is fragrant, add the chile paste and cook for an additional minute.
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7
While the garlic and chile cook, finely chop the broccoli rabe, then add to the pan.
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8
Cook for a couple minutes to marry the flavors.
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9
Season with salt.
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10
Remove from the heat and allow to cool.
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11
In a mixing bowl combine the ground chicken and Parmesan thoroughly and sprinkle with salt.
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12
Mix in the cooled broccoli rabe.
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13
To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you.
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14
Brush a little egg wash over the top corner and edges of the wrapper.
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15
Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side.
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16
Fold the bottom corner over the stuffing; fold the sides inside like an envelope and roll all the way to the top.
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17
Place the egg rolls on a sheet tray until ready to fry.
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18
Fry the egg rolls in the oil until golden brown and crispy.
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19
Remove and drain on a paper-towel-lined sheet tray.
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20
Place the egg rolls on a platter and serve with the Dipping Sauce.
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21
In a small bowl combine the yogurt, mustard and vinegar.
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22
Season with salt.
