Twenty-eight years ago while I was serving a mission in New Mexico, I met a woman from Thailand. She was good enough to share her egg roll recipe with my companion and me.
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The necessary ingredients are: 1 cooked chicken( I usually boil one, but this time I had a rotisserie chicken so I used that) a head of cabbage chopped finely(as you can see I used bags of cole slaw mix, it worked great) a medium onion, minced, a bag of bean sprouts, soy sauce and egg roll wrappers.
Start with some oil in a pan
then add the cabbage( I used 2 bags) and minced onions
then the sprouts. Cook until the cabbage and onions become transparent.
Add shredded chicken, you can use as little or as much as you want, I used all of the dark meat and one breast in this batch.
Mix everything together and then add soy sauce to taste. This is the filling.
For wrapping the egg rolls you need a plate and a small bowl of water and another plate to put the wrapped egg rolls on. Start with a wrapper on one of the plates
put a couple of spoonfuls of filling diagonally across the wrapper
then fold the wrapper over the filling, fold in each side
then roll until only the top tip of the wrapper is left
dip your finger in the water and dab onto the tip of the wrapper and finish closing the egg roll. The water makes the egg roll wrapper stick closed.
Then fry in hot canola oil until golden brown(a couple of minutes). The package of wrappers that I purchsed had 20 in it so we made that many egg rolls. We had a little bit of filling left over but it is good to eat just plain so no worries.
Serve with fried rice and sweet and sour sauce(or not). I promise your family will love these and love you for making them.
