I've spent half my life trying to fall behind.

What you will need!

3-4 Large Skinless Boneless Chicken Breasts
1 Napa Cabbage
1 Bok Choy
2 Large Carrots
2c Bean Sprouts
3 Sliced Green Onions
3 Cloves Garlic (Minced)
3T Chopped Cilantro
1tsp Ground Ginger
1T Crushed Red Peppers
1/4c Vegetable Oil
1/4c Sesame Seed Oil
1/4c Soy Sauce
2 packs eggroll wrappers

Makes Approx 40 eggrolls.

To begin start with a large bowl filled about 1/4 full with cold water to keep your veggies from wilting as you prepare them.

I started with the bok choy.


And then the same with my Napa Cabbage


chopped up the green onion


Shred up some carrots!


oils, ground ginger, crushed red peppers and diced garlic ready to roll


Into the skillet they go, very low heat.


Add veggies and 1/4 cup soy sauce!


cook on medium heat for about 15 minutes or until tender, add cilantro remove from heat.


Place chicken in skillet, add 1c of the juices from the veggies


Cook until done, allow sauce to reduce


It's about this time that I realize I forgot the bean sprouts -_-... IN THEY GO!


Allow chicken to cool, dice and mix in with veggies


all ready to go!


Place filling diagonally in the wrapper...


Tuck bottom flap under filling...


moisten side flaps with water and fold over...


moisten top flap and roll over


repeat!



Some people prefer to deep fry but I like to pan fry them, you can control the heat more this way, cook about 1 minute on each side until they are crispy and golden brown Some people like to add a tsp of nutmeg to the oil before frying, but I'm not a fan of that do what you like though, thats the best part of cooking!



you can also make a yummy dipping sauce for them by mixing equal parts rice wine vinegar and soy sauce with some minced garlic and crushed red peppers.