This is a great recipe to make for leftover chicken--or not! These can be an appetizer or a meal, served with rice. They are delicious!
- 1 package of egg roll wrappers
- 1 head of Napa cabbage, de-cored and finely chopped
- 4-5 chicken thighs (or any leftover chicken pieces), baked and shredded
- 1 carrot, shredded
- 1 can water chestnuts, chopped finely longways
- 2 heads of broccoli, stems removed, chopped
- 2-3 green onions, finely chopped
- vegetable oil (for frying)
- 2 T. soy sauce, or to taste
- black pepper
- 1 egg, beaten
- large frying pan (preferably non-stick)
- spatula or spoon for stirring
- large bowl
- chopping board and chef's knife
- paper towels
- silicone brush
- Pam or other non-stick spray
- Large plate
- Prepare ingredients: chop vegetables, shred chicken, etc. If you are preparing the chicken as well, go ahead and begin baking it now (375 for around 25 minutes--oil, salt and pepper it well on both sides, add garlic powder to both sides, and a bit of lemon juice.)
- Spray the large pan with non-stick spray lightly. Stir-fry half of the vegetables at a time, cooking until just underdone. Remove vegetables to large bowl.
- Let the veggie mixture cool slightly. Mix in chicken and soy sauce, stirring until incorporated.
- Spoon 3-4 tablespoons into an egg roll wrapper and fold according to directions on package. Be sure to use the beaten egg to brush around the edges to seal the rolls.
- Wipe out the pan and fill with oil, until around 1.5 inches deep.
- Heat the pan until oil is hot. Fry the rolls 3-4 at a time, or depending on the size of your pan. Turn as the rolls look a dark golden color.
- Place egg rolls on plate lined with paper towels, and enjoy!