EGG ROLL EXPRESS RECIPES

Steps:

• Combine 1 tablespoon of soy sauce, 1 clove of minced garlic, 1 green onion, and 1 tablespoon of vegetable oil with your chicken in a re-sealable plastic bag. You can also use a regular bowl.
• Shake to combine the ingredients and then set the chicken into the refrigerator to marinate for at least 30 minutes before cooking.
• Once your chicken has marinated, heat 1 tablespoon of oil in a large frying pan over high heat.
• Lay your chicken breasts into the pan and let cook for about 5 to 7 minutes on each side or until cooked through and lightly browned.
• Remove from the pan and set aside.
• Return your pan to the stove and heat the remaining tablespoon of vegetable oil over medium heat.
• Add the cabbage and carrots along with the remaining tablespoon of soy sauce.
• Toss the pan and then adjust the heat to high.
• Cook for an additional 2 minutes before adding the bean sprouts, the remaining amount of garlic, and green onions. Cook for 1 minute and then remove from the heat.
• Return the chicken to the pan and then strain over a large bowl.
• Remove as much liquid from the pan and from the chicken and vegetable mixture as possible. Strain for at least 30 minutes before using. Continue by heating the oil in a Dutch oven or deep skillet.
• Prepare your egg rolls while the oil is heating. Lay out your egg roll wrapper, with one corner facing you, on a dry surface.
• Scoop about 2 tablespoons of your chicken and vegetable mixture into the middle of the wrapper.
• Fold the corner facing you up and over the filling. Carefully roll the wrapper away from you and fold the two corners toward the middle. Continue rolling the wrapper away from you until finished.
• Seal the wrapper by dipping your finger into the cornstarch and water mixture.
• Brush the mixture on the inside of the remaining corner and press to seal.
• Fry your egg rolls in batches for about 5 minutes each or until golden brown and crispy.
• Let it drain on paper towels and serve warm with a sauce of your choice, preferably sweet chili sauce.

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1½ inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about ¼ cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.