Chicken eggrolls...YUMMO!

Several years ago I learned to make these eggrolls from my sister and they get better and better all the time.    These are a must try! 



Add about half stick of butter in your skillet and melt and then sauté your diced onions and then add in the diced chicken





Season Chicken and onions with soy sauce, salt and pepper, some diced garlic, (like a tablespoon) and ground ginger



Then add the chopped or shredded carrots



and then add about a bag and half of coleslaw mix

Salt and Pepper to taste
Add in remaining butter and season again with soy sauce and ground ginger.  (to taste)
Sauté all ingredients until the cabbage and carrots are cooked to tender
Then remove from stove and prepare your work area so you can pan fry your eggrolls. 
Pour Wesson Vegetable oil in your skillet so that the egg rolls will be about half emerged in the frying process.
I use the Nasoya egg roll wrappers.  (I get them at my local grocery store)
Set a plate in your work station and a small bowl of water.

To begin rolling your egg rolls place a wrapper on your plate and fill one wrapper with a nice spoonful of your chicken mixture.

To fold follow these easy steps:  One fold from the bottom toward the opposite corner

Fold sides together like a envelope

roll and then moisten the top corner and fold over and press closed.

Fry until golden brown and drain on a paper towel.

These are a meal in itself.  Add more soy sauce if desired.
and last...ENJOY!


I hope you enjoy this great recipe!  I learned from a great cook and it is only right to share it with others.