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1
Make the almond butter dipping sauce. Use the mini bowl of the KitchenAid(R) 14-Cup Food Processor. Add all almond butter ingredients and pulse on high for about 3-5 minutes or until almond dipping sauce is smooth. Add additional water 1 tablespoon at a time if needed to water down the sauce to dipping consistency. Set aside.
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2
If making tofu filling, remove the tofu from the package. Place tofu in bowl and squeeze excess water out of the tofu with paper towels.
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3
In large bowl, add ground chicken or the squeezed out tofu.
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4
Add remaining Kung Pao ingredients: scallions, soy sauce, Chinese rice wine, garlic, Chinese black vinegar, oyster sauce, sesame oil, sugar and Sichuan pepper. Combine well. Set aside to marinade for about 20 minutes.
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5
Roll the egg rolls: place a wrapper on your work surface so one corner is pointed towards you and spoon about 2 tablespoons of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, bring the wrapper bottom point over the filling and tucking the filling slightly snug. Continue rolling, and after rolling about halfway, crease and fold in the sides over the roll to close the ends. Finish rolling, brushing the far corner point of the wrapper with water to seal the eggroll. Set aside. Repeat with the remaining wrappers and filling.
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6
In a large skillet or frying pan, heat about 3/4 inch (2 cm) oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.
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7
Gently lay egg rolls in hot oil and fry for about 5 to 10 minutes, flipping the egg rolls over occasionally and cooking until they are golden on all sides and the filling is cooked through.
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8
Blot on paper towel to remove excess oil. Serve warm with almond butter dipping sauce.
