Homemade Chicken Egg Rolls

Homemade Egg Rolls

2 Organic Chicken Breasts
1 Organic Carrot (shredded)
1/2 Purple or Green Cabbage (shredded)
3 Green Onions (small diced)
4 Garlic Cloves (minced)
2 TSP Fresh Ginger (minced)
3 TBL Olive Oil
1/2 TSP Dried Ginger
1 TBL Soy Sauce
1 TBL Sesame Oil
1/2 TSP Rice Vinegar
1 Package Pre-Made Egg Rolls
2 Cups Vegetable Oil (For Frying, the good stuff)

Chicken Breast

1. Normally I get my Chicken from a local farmer or Simply Organic from Kroger's.  When handling chicken please make sure you always use a separate cutting board.  When removing from package place in sink and rinse off thoroughly.  Place on cutting board and slice from top of the breast down to the thinnest part, repeat at least 7 times.
2. Put a medium saute pan on stove at medium to medium high heat.  Add olive oil, when oil starts to run fast in the pan its ready for you to add the chicken.
3. Add chicken and saute for at least 8 minutes.
4. When chicken is done set aside and start cutting your vegetables.

Vegetables

1. Grab a cheese grader and start grading your carrots and cabbage, set aside.
2. Peel your garlic and peel your ginger.  Mince very fine (because you really don't want to bit into a chunk of that).  
3. Grab your onions next and dice as fine as you can.
4. Now grab all your vegetables and throw into the pan with your chicken.  Put pan back on the heat but only turn it to medium low heat.  
5. Start to add your spices, oil and then vinegar.  Cook until items begin to sweat (approx. 7 minutes)
6. Turn off stove and set aside.
7. Grab your shells and lay out as many as you want to make (I usually make about 12)
8. Now grab a shallow pan and add the vegetable oil and turn heat on to about medium high.  You'll know when the oil is ready when you splash a little water in the pan (just use your finger to splash in the oil so you don't start an oil fire).

Stuffing (The Fun Part)

1. OK grab a little bowl and add some water to it for helping you close the egg rolls.  
2. Take a spoon and place about 3 TBL of ingredients in the middle of the shell.  Repeat for all the shells you want to do.
3. Take your water bowl and stick your index finger in it.  Wipe around the edge of the first shell.  Fold the first corner over and then tuck in the right side and then the left.  Roll and set aside.  Repeat with all.

Frying the lovelies

1. Grab a plate or platter with a paper towel and place to the side or in reaching access.  You must also have a slotted spoon too.
2. Grab your egg rolls and place in the oil one at a time very slowly.  Don't add them all at one time or they will not cook all the way through.  Turn egg rolls in about 3 minutes time.  Take out and repeat with the rest.  

Eating Them

1. Eat them as soon as possible, but don't burn your tongue (I have done that before).  Eat with rice and your favorite sauce.
2. Enjoy and let me know if you enjoyed them.