Chicken Egg Rolls

These chicken egg rolls were really good and easy to make. Next time I will try them with ground beef.

Ingredients:

For the filling:
3 tbsp. soy sauce
3 cloves minced garlic, divided
4 chopped green onions, divided
4 tbsp. vegetable oil, divided
1 lb. boneless, skinless chicken  tenders (I used 6)
2 tbsp teriyaki sauce
1/2 of a 10 oz. bag of shredded cabbage (coleslaw mix)
2-3 carrots, peeled and shredded
2 cups fresh bean sprouts

To assemble:

15-20 egg roll wrappers
1 tsp. cornstarch mixed with 3 tsp. water
Canola or peanut oil, for frying

Directions:

To make the filling, combine 3 tablespoons of the soy sauce, 2 cloves of minced garlic, half of the green onions, and 1 tablespoon of the oil in a resealable bag; shake well to combine. Place the chicken in the bag, press out the excess air, and seal. Refrigerate and allow to marinate at least 30 minutes or up to 3 hours.

Heat 2 tablespoons of the oil in a wok or large skillet over high heat. When the oil is very hot, add the chicken pieces to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned. Remove to a plate and set aside.

Add the remaining tablespoon of oil to the pan. Add the shredded cabbage and carrots, and the teriyaki sauce. Stir to toss the vegetables. Cook over high heat for about 2 minutes. Toss in the bean sprouts, remaining garlic and green onions and cook for 1 minute more. Remove from the heat.

Dice the chicken breasts and add them to the vegetable mixture. Let the filling cool for 30 minutes before filling the wrappers.

To assemble the egg rolls, heat about 3 inches of oil in a pot to 375˚ F. While the oil is heating, assemble the rolls. Lay an egg roll wrapper out on a work surface with one corner pointing toward you. Add a tablespoon or two of the filling to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you, fold the two corners pointing to the sides inward, and continue rolling the wrapper tightly away from you. Dip a finger in the cornstarch mixture and lightly brush inside the top corner of the wrapper to help adhere, and finish rolling. Repeat with the remaining wrappers and filling.

Fry several egg rolls at a time in the hot oil, without overcrowding, about 5 minutes or until golden brown. Transfer to a  plate lined with paper towels and place the finished egg rolls vertically to help drain excess grease. Repeat with the remaining rolls. Serve warm with sweet and sour sauce.

Source: adapted from Tide and Thyme