- 1 cup uncooked chicken breast, diced
- 1/2 cup green cabbage
- 2 tablespoons chopped bamboo shoots
- 2 tablespoons green onions, sliced
- 2 tablespoons carrot, shredded
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sugar
- 1 tablespoon cooking sherry
- 1 teaspoon Toasted Sesame Seed Oil
- 1/4 teaspoon chopped Garlic
- 2 teaspoon vegetable oil
- 10 egg roll wraps
- 1 egg
- 2 teaspoon water
- Pour the oil in the frying pan and add the chicken. Start browning and cooking it.
- Add the bowl of liquids. Cook until they begin to boil.
- Once the liquids are boiling, add the veggies. Stir and let them cook until the are limp, but still crunchy.
- Remove the mix from the skillet to a pan where it can cool down. Let it cool completely before wrapping.
- Mix the egg and water in a small bowl to make egg wash. Use a pastry brush to brush the wash onto the edges of the egg roll wrapper. Place 2 tablespoons of mix onto the center of the wrap. Spread it out from the center to to about 2″ from opposite points.
- Fold in the sides you spread the mix to. Then fold over the bottom to the top, and roll until the top is together.
- If any of the edges seem loose, dab them with a little of the egg wash to secure the roll. Do this until all egg rolls are rolled. At this point you can refrigerate the egg rolls until you want to fry them, within 24 hours. If you are refrigerating them, separate them on all sides from one another with wax or parchment paper. If you don’t they might stick together and tear.
- Fry in a fryer or wok at 350 degrees until golden brown. You can also fry in a frying pan with oil, just remember to keep turning them so they do not burn. Fry for about 3 minutes each, and drain on paper towels.
- Serve with sweet and sour sauce, mustard sauce, or whatever you like.
Source: The Freshman Cook
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