Eggrolls

By RogRot

Ingredients

• 1/2 cup soy sauce
• 1/4 cup packed light brown sugar
• 1 tablespoon shredded ginger
• 2 teaspoons garlic powder
• 4 Chicken breasts, cut in small pieces
• 3 cups shredded cabbage
• 1 cup shredded Red cabbage
• 1 can bean sprouts
• 1 small can water chestnuts, cut small
• 1 small can bamboo shoots, cut small
• 2 large carrots, shredded
• 3 scallions (green onions), chop
• 8 egg roll wrappers
• Oil for frying

Preparation

Step 1

1.In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
2. Stir fry chicken pieces in oil and a bit of soy sauce.
2.In a large bowl, combine chicken, cabbage, bean sprouts, carrot, chestnuts, shoots, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
3.Spoon about ½ cup cabbage mixture evenly onto center of each egg roll wrapper. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
4.Heat about 1½ inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution—the filling will be hot.