1.5 lb. lean chicken meat (boneless chicken breasts work best)
1 tbsp soy sauce
4 green onions
1 clove garlic
¼ piece ginger
1 bag coleslaw mix (or ½ small head cabbage chopped mixed with 2 carrots julienned)
1 tsp garlic salt
1 tbsp cornstarch
15 egg roll wrappers
peanut oil for frying
- Remove any excess fat from the chicken and then cut it into thin strips about 1 inch long and place them in a bowl.
- Add the soy sauce to the chicken strips and use your hand to make sure that they are evenly coated. Let this marinate at room temperature for 20 minutes while preparing the other ingredients.
- Rinse the green onions under cold running water to remove any dirt and then dry them thoroughly. Cut off the ends and discard then dice both the white and green parts and set them aside.
- Peel the garlic and dice it.
- Peel the ginger and dice it into the same size pieces as the garlic.
- By now the chicken should be marinated. Drain any excess marinade from the chicken strips and heat a wok on high.
- When the wok is hot add 1 tablespoon of the peanut oil and let it get hot.
- When the oil is hot add the chicken strips and stir fry them until they are lightly browned and cooked through, about 4 minutes.
- Then remove the chicken from the wok and place it on a plate.
- Then add another 2 tablespoons of peanut oil.
- When the oil is hot add the green onion and ginger and stir fry for 20 seconds.
- Then add the garlic and fry another 10 seconds.
- Then add the coleslaw mix (or the chopped cabbage and carrots) and sprinkle in the garlic salt. Stir fry everything until the cabbage becomes soft, about 3 to 5 minutes.
- Then return the chicken to the wok and mix everything together. Once mixed remove the wok from the heat.
- Now we can fill the egg rolls. First set up a work area making sure to have the egg roll wrappers, a plate to wrap the egg rolls on, and a plate to hold the finished egg rolls close by.
- Then in a small bowl mix the cornstarch with a little water until it dissolves. This will be used to seal the egg rolls.
- Next lay a wrapper diagonally on a plate and using your finger, wet the edges with the cornstarch mixture.
- Place some of the filling in the lower center (towards you) and fold the corner closest to you over the filling. Then fold in the side corners, making sure to push them in tightly and roll up the rest of the roll pressing to seal. Place the finished egg roll on a plate with the sealed side down and continue filling the rest of the egg rolls.
- When all the egg rolls are finished, fill a wok about 1/3 high with peanut oil and heat it on high.
- When the oil is hot (350F) add about 4 or 5 egg rolls and let them cook for 3 minutes, or until they brown on one side, and then carefully turn them and let them cook another 3 minutes. These need to be cooked in batches, about 4 to 5 at a time so that the wok does not get overcrowded and the oil temperature stays consistent.
- Once they are browned remove them with a slotted spoon, draining off any excess oil and place them on a plate lined with paper towels. Continue cooking the remaining egg rolls in batches.
- Then serve immediately. These are great served with duck sauce and my husband’s favorite, honey mustard - this makes about 15 egg rolls, enjoy.