Egg Roll Recipe

Ok, so here's the egg roll recipe that Dale insisted I post on the blog... he and the kids LOVE it! I'll warn you ahead of time, it has cabbage in it for anyone who hates cabbage - Dale hates cabbage, but loved it in this recipe... anyway, here goes:

You'll need:
3 large carrots, thinly sliced
6 green onions (or more to your taste), cut 1/4" lengths
handful of fresh green beens, cut into thirds
1 whole cabbage, thinly sliced, then cut into 3" lengths
5 chicken breasts, cut into bite-size pieces
Soy Sauce
Cornstarch
Your favorite Seasoning Blend (we used Mrs. Dash seasoning blend)
Vegie Oil or Canola Oil
Egg Roll Wraps (you can usually find them in the refrigerated area of the produce section): (keep the wraps refrigerated while preparing everything else.)
1 egg white

Ok... so, first take the uncooked chicken and cut into bite-size pieces. Put in bowl. Add about an 1/8 cup soy sauce, a few sprinkles of your favorite seasoning blend and about 1 tbsp of cornstarch to the chicken. Mix and set aside.

Next, heat up some oil in a pan. Once heated, take a handful of the cut-up carrots, green beens, green onions and cabbage (mixed together) and throw in pan. Stir-fry for about a minute or so and then put in a collander to drain. Continue doing so, adding oil as needed, 1 handful of vegies at a time til all the vegies are stir-fried.

Next step: Add more oil to the pan and heat up. Once heated, add the entire bowl of bite-size chicken pieces to pan and stir til fully cooked. Drain the pan and add the meat to the vegetables.

Take a sauce-pan or small pot and add about three cups of oil. Heat the oil.

While the oil is heating, take the package of refrigerated egg roll wraps and lay each square down on a counter. Take the mixed vegies/meat and add a small handful to each egg roll wrap. Fold the left and right side over (not overlapping - when we fold ours, the sides don't even touch, seems to roll easier this way). Then fold the bottom up and roll starting from the bottom and ending at the top. Take some egg white and apply it to the fold (it acts as a glue and keeps the egg roll from unwrapping).

Once all the squares have been rolled, test the oil to see if it's hot enough by putting one end of an egg roll into the oil to see if it "sizzles". Once oil is ready, place egg rolls into the oil (we usually can fit about 3 or 4 at a time) and fry the egg rolls til golden brown. You may have to turn the egg rolls over while cooking. When each egg roll is cooked, place in collander to drain.

That's it!

We usually serve ours with steamed rice and soy sauce on the side. Hope you enjoy!