| 1 Tbsp Soy Sauce | 1 Stalk Green Onion, chopped |
| 1 tsp Rice Wine | 1/2 Head small Cabbage |
| 1 tsp Cornstarch | 2 Carrots, shredded |
| 1 lb Chicken, ground | 2 Tbsp Soy Sauce |
| 2 Tbsp Cooking Oil | 1 Tbsp Cornstarch |
| 2 tsp Minced Garlic | 1/4 Cup Water |
| 1 tsp Minced Ginger | 50 Spring Roll Wrappers |
In a large bowl combine soy sauce, rice wine, pepper, and cornstarch. Add chicken and marinate for 10 minutes or more.
Heat a large skillet over high heat. Cover the bottom of the pan with 1 tbsp oil and cook chicken until browned, remove from skillet and set aside.
Wipe the skillet clean and heat another tbsp of oil. Add green onion, garlic, and ginger. Cook for 30 seconds. Add carrots and cabbage, stirfry for 2 minutes or until carrots are soft. Add the chicken back into the skillet and stir well. Add soy sauce and toss again. Drain any excess liquid and allow chicken to cool.
In a small bowl combine cornstarch and water. (This will be used to seal the rolls)
Add 2 tbsp of chicken filling to each wrapper and roll according to the directions on the package. Use the cornstarch and water to seal the edges. Cover the rolls with plastic wrap until ready to fry.
Heat oil in a large skillet, carefully place each egg roll in hot oil until golden brown.
(These may also be baked)
Adapted from a Steamy Kitchen.com Recipe
