Chicken Egg Rolls

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 whole boneless skinless chicken breast, chopped
• peanut oil or salad oil
• 2 green onions, chopped
• 1 (14 ounce) package stir fry vegetables, finely chopped
• 1 teaspoon soy sauce
• 12 -14 egg roll wraps

Recipe

• 1 stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
• 2 heat 2 tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). remove from wok.
• 3 add more oil if necessary; stir-fry veggies for about 2 minutes.
• 4 add remaining soy sauce to cooked chicken mixture; toss to combine.
• 5 remove mixture to colander to drain and cool 15 minutes before using.
• 6 egg roll filling directions:
• 7 make a sealer by stirring together 1 t.flour and 2 t.water.
• 8 place 1 egg roll wrapper with 1 corner facing you. (keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
• 9 place 3 tablespoons of filling on the center of the wrapper.
• 10 fold bottom corner over filling.
• 11 moisten left and right corners with the sealer.
• 12 fold them to the center, over filling sealing them to the bottom corner.
• 13 brush sealer onto the top corner edges.
• 14 roll egg roll up away from you enclosing filling tightly.
• 15 press top corner onto egg roll to seal(like an envelope); repeat for each egg roll.
• 16 to fry egg roll, pour oil 3 inches deep into wok or dutch oven; heat to 375 degrees.
• 17 fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
• 18 keep warm in a 250 degree oven until all egg rolls are fried.
• 19 serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.