Chicken egg roll

Ingredients:

Nasoya all natural egg roll wraps (picture included)- 1 pkt

Minced chicken -1 lb

Cabbage shredded thin – 1 cup

Spring onions chopped-1/4 cup

Carrot thinly sliced- ½ cup

Chopped garlic- 1 tsp

Ginger chopped-1tbsp

1 large egg

Fish sauce – 1 tsp (optional)

Black pepper-1tsp

Oil for frying.

Preparation:

The chicken egg roll filling: 

I minced the chicken and sautéed it in a pan, until it’s done. In large bowl, combine chicken, cabbage, green onions, carrot, garlic, ginger,fish sauce and black pepper. Mix together well,making sure all the chicken combines with the vegetables. Allow it to sit for like ½ hr.

The Wrapping:

I used the Nasoya egg roll wraps, Lay the wrap in front of you so it looks like a diamond. 

• Add about 2 tablespoons of chicken filling to each wrapper. 
• Fold bottom point up over filling and roll once. 
• Fold in right and left points. 
•  Brush beaten egg on top point. Finish rolling.

 Fill a medium sized frying pan with about 1/2 inch of oil. Heat to about 325 degrees. Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.

Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.

Serve it with Duck sauce, Hot and Sour sauce or Hoisin Sauce.

Note: Beginners: To learn the wrapping it’s better to watch a video in YouTube