Egg Rolls
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A chinese take on egg rolls, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1/2 head cabbage
- 2 large carrots
- 1 onion
- 2 c. meat (hamburger, shredded pork, chicken, shrimp)
- 2 Tbsp. soy sauce
- egg roll skins
Method
Shred cabbage.
Dice carrots and onion.
Cook meat and drain grease.
Add vegetables to skillet and stir-fry until crisp-tender.
Mix in soy sauce.
Place a heaping tablespoonful of filling in center of each egg roll skin.
Fold in sides, then fold over long sides, sealing shut with cornstarch and water paste. Deep fry until golden brown.
Serve with sweet and sour sauce. Any other combination of vegetables may be used.
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