CHICKEN VEGETABLE EGG ROLL
1 pound ground chicken ( chicken breast or thigh meat)
1 cup Cabbage, shredded thin
3 green onions, small chopped
1/2 cup Carrot, grated (about 1 medium carrot)
3 large cloves garlic, minced
1 large egg
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1 package of Egg Roll Wrappers
oil for frying.
Make the chicken egg roll filling. In large bowl, combine chicken, cabbage, green onions, carrot, soy sauce, sesame oil, garlic and onion. Mix together well, making sure all the chicken combines with the vegetables. Cover and marinade for about 20 minutes.
Using egg roll wrappers or skins, add about 2 Tablespoons of chicken filling to each wrapper. Roll into egg rolls.
Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 325 degrees.
Slowly add egg rolls to frying pan.
Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.
Blot on paper towel to remove excess oil.
SOURCE/PHOTO: Lisa Lizotte Shaw
