1 lb. boneless, skinless chicken breasts, cut into strips
3/4 head cabbage, shredded thin
3 carrots,  peeled and shredded
2 cups fresh bean sprouts (1 package)
3 cloves garlic, minced
4 tbsp soy sauce
4 scallions (green and white), sliced
4 tbsp vegetable oil
1 package egg roll wrappers
1 tbsp cornstarch, mixed with 3 tbsp cold water

Combine 3 tbsp soy sauce, 1 tbsp oil, 1 clove minced garlic, and half of the scallions into a resealable bag. Add chicken to marinade. Place in the refrigerator for at least 30 minutes up to 3 hours.

Heat 2 tbsp vegetable oil in wok or large pot over high heat for 2 minutes. Add chicken to the wok. Cook about 5 minutes, stirring constantly, until chicken is mostly done and starting to brown on the edges. Remove chicken to a plate and set aside to cool. To the same pan, add the remaining tbsp of vegetable oil. Add shredded cabbage and carrots. Add remaining tbsp of soy sauce. Use tongs to “toss” the vegetables. Cook, over high heat, for about 2 minutes. Or, until cabbage begins to wilt. Toss in the bean sprouts, and cook for about 1 minute more. Off heat.

Once cool, dice the chicken breasts and add them to the vegetables, mixing in well. Place a colander in your sink, or over a large bowl. Add egg roll mixture to the colander. Using several layers of paper towels, press down firmly on the egg roll filling, pressing out as much moisture as possible. Repeat process several times. Let filling cool for 30 minutes before rolling into wrappers.

Heat 3 inches of vegetable oil in a dutch oven. I like to fry the rolls at about 375. While the oil is coming up to temperature, wrap the rolls according to the package directions.  Place into oil 4 or 5 at a time, turning over occasionally, until golden brown. Usually about 5 minutes. I usually add the rolls, wait one minute, then turn over with tongs. It seems like if you try to completely fry the first side, the gas released from the cabbage “blows out” the raw side, and then it doesn’t want to flip. I’ve found that a initial flip right from the get-go corrects that situation.

Remove from oil with tongs, and place VERTICALLY into a large pot or casserole dish that has been lined with paper towels. This vertical drain is key, as it really helps the rolls not to become soggy.

Serve with plenty of soy sauce, Chinese hot mustard, and duck sauce.

Originally posted June 23, 2009