A fusion of Chinese egg rolls and sandwiches, these crispy delights are filled with a savory mixture of vegetables, chicken, and aromatic spices, all wrapped in a crunchy egg roll wrapper. Perfect for a quick and flavorful meal!
Ingredients: 4 egg roll wrappers. 1 cup shredded cabbage. 1 carrot, julienned. 1/2 cup bean sprouts. 1/4 cup sliced green onions. 1/4 cup sliced mushrooms. 1/4 cup cooked shredded chicken. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 teaspoon minced garlic. 1 tablespoon cornstarch mixed with 2 tablespoons water. Oil for frying.
Instructions: Put sesame oil in a large pan and heat it over medium-low heat. Put in the garlic and ginger, and cook until the smell is nice. Bean sprouts, mushrooms, cabbage, and green onions should all be added. Make sure the vegetables are soft. Soy sauce and chicken shreds should be added. To make the filling thicker, add the cornstarch mixture. Warm the sauce up until it gets thicker. Take the pan off the heat and let it cool down a bit. Put some of the filling on top of each egg roll wrapper. Fold the sides in and roll it up tightly. Use water to seal the edges. As the oil in a deep fryer or skillet gets to 350F 175C, add the food. It should take about 34 minutes per side to fry egg rolls until they are golden brown and crispy. Take it off and let it dry on paper towels. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 10 minutes
Straight to the Stove
