Yield: approx. 2 dozen rolls
- 20-24 egg roll wrappers (thawed, if frozen)
- 1 pound ground chicken
- 1 cup carrot, shredded
- 1 cup cabbage, shredded
- 1 stalk green onion, finely chopped
- 1 clove garlic, minced
- 1, 1/2-inch piece fresh ginger, grated
- 3 tablespoons water
- 2 tablespoons cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon rice wine (or white wine)
- kosher salt and freshly ground pepper, to taste
- vegetable or peanut oil, for frying, plus 1 tablespoon
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat and cook ground chicken until no longer pink.
- Season with onion powder and salt and pepper, then transfer cooked chicken to a bowl and set aside.
- Return skillet to heat and add green onion, garlic and ginger to the pan.
- Stirring frequently so they don’t burn, cook for 1-2 minutes, or until fragrant, then add carrot and cabbage to the mix.
- Cook until vegetables are just softened, 5-6 minutes, then return chicken to the skillet. Mix in oyster sauce, soy sauce and rice wine and cook for another 1 minute.
- Remove skillet from heat and spread chicken and veggie mixture out onto a clean baking sheet to cool. Tilt baking sheet and drain off cooking juices.
- In a small bowl, whisk together water and cornstarch to create a slushie mixture.
- Preheat 1 1/2 inches of vegetable oil in a deep Dutch oven to 375º F.
- On a clean, dry surface, lay out 1 egg roll wrapper like a diamond (keep the others covered so they don’t dry out) and spoon 1 1/2 tablespoons chicken mixture into the center of wrapper.
- Take the bottom corner and fold it up and away from you, over the filling, then dip your finger into the slushie mixture and dab it on the top corner.
- Tightly tuck in both sides of the wrapper and roll away from yourself, over the free top corner. (The slushie acts as a glue to keep the egg roll sealed.)
- Transfer completed egg roll to a baking sheet, seam side down, and continue with remaining egg rolls. Cover completed rolls so they don’t dry out.
- Once rolls are all ready, carefully lower a few into hot oil. Fry, stirring and flipping occasionally, until egg rolls are golden brown. Note: oil is hot enough when it sizzles when you sprinkle water into it.
- Repeat with remaining rolls, making sure to not overcrowd the pot.
- Use a slotted spoon to remove rolls and transfer to a paper towel-lined plate to drain.
- Serve immediately with soy sauce or sweet and sour sauce.
Recipe adapted from Spend With Pennies
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