Egg Rolls

I usually make these egg rolls for New Year's Eve. They're always a favorite. -Nicole

List of things you need:
  1 Package of Egg Roll Wrappers
  Yoshida's Marinade
  3 Boneless skinless chicken breasts
  1 Large head of cabbage
  1 can of bamboo
  1 can of water chestnuts
  1 fry daddy or frying pan with oil   (fry daddy's are generally less messy)
  1 Wok or large frying pan
PREP WORK: Get out a big bowl and cut up all your cabbage into tiny pieces

NEXT: Cut up the bamboo and water chestnuts into tiny pieces as well. I like to use a chopper. It's faster. p.s. I use bamboo and water chestnuts because they take on the flavor of the things they're cooked with and they give you a nice crunch.

Put all your vegetables aside and then move on to the Chicken.
Cut your chicken into tiny pieces and place them in a big frying pan or wok if you have one

  Add about a tablespoon of Yoshida's to it and cook it all the way through.

 

After your chicken is cooked, add all the veggies and another few tablespoons of Yoshida's. You don't want to saturate it in marinade or it will be too wet, but you'll want enough to make everything tasty.

Cook it down for about 20 minutes. You want everything cooked, but not overcooked, or it will lose it's crunch.

Next set up your Rolling station. Make sure your oil is hot and get out a plate for the wrappers.

I like to get these ones. I usually buy 2 packages just in case I make too much filling. (Take note that you cannot put these in the fridge after they're opened. They dry out no matter how great you think you sealed it's packaging. You can freeze them though.)

It's time to roll up your egg rolls. I usually roll 3 at a time and cook them and then roll 3 more.

Step 1

                                                                          Step 2

Step 3 Dab a little of the juice from the bottom of your frying pan on the top point of the wrapper. It will make it stick when you finish rolling it.

 

                                                     Step 4: Ready for Frying

If you're using a frying pan you will have to turn them until they're golden brown on both sides. If they're in a fry daddy you don't really have to turn them. 

There you have it! They're delicious and are great with just about any dipping sauce you can think of.