Chicken Egg Rolls

• 4 Tablespoons Soy Sauce, Divided
• 3 cloves Minced Garlic, Divided
• 4 whole Green Onions, Chopped, Divided
• 4 Tablespoons Vegetable Oil, Divided
• 1 pound Boneless, Skinless Chicken Breasts, Cut Into Strips
• 3/4 heads Green Cabbage, Shredded Thin
• 3 whole Carrots, Peeled And Shredded
• 2 cups Fresh Bean Sprouts
• 25 pieces Egg Roll Wrappers
• 1 Tablespoon Cornstarch, For Cornstarch Mixture
• 3 Tablespoons Water, For Cornstarch Mixture
• 8 cups Canola Oil, For Frying

1. To make the filling, combine 3 tablespoons of the soy sauce, 1 clove of minced garlic, half of the green onions, and 1 tablespoon of the oil in a Ziploc bag; shake well to combine. Place the chicken strips in the bag, press out the excess air, and seal. Refrigerate and marinate for at least 30 minutes, or up to 3 hours.
2. Heat 2 tablespoons of the vegetable in a wok or large skillet over high heat. When the oil is very hot, add the chicken to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned. Transfer to a plate and set aside.
3. Add the remaining tablespoon of oil to the pan. Add the shredded cabbage and carrots and the remaining tablespoon of soy sauce. Stir to toss the vegetables. Cook over high heat for about 2 minutes. Toss in the bean sprouts, the remaining garlic and green onions and cook for 1 more minute. Remove from heat.
4. Dice the chicken breast and add it to the vegetable mixture. Place the mixture in a colander in the sink. Press down firmly on the filling mixture to remove as much excess liquid as possible. Let the filling cool for 30 minutes before filling the wrappers.
5. To finish the egg rolls, heat about 3 inches of oil to 375 degrees F in a heavy bottomed pot.
6. While the oil is heating, assemble the rolls. Lay an egg roll wrapper out on your 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 then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securely close the egg roll by lightly brushing the inside top corner of the wrapper with the corn starch mixture (1 Tablespoon corn starch and 3 Tablespoons water, mixed). Repeat with the remaining wrappers and filling.
7. Fry several egg rolls at a time in the hot oil but without overcrowding, about 4-5 minutes or until golden brown. Transfer to a large 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 soy sauce or sweet n' sour.

soy sauce, garlic, green onions, vegetable oil, chicken breasts, green cabbage, carrots, fresh bean sprouts, egg roll wrappers, cornstarch, water, canola oil

Taken from tastykitchen.com/recipes/sidedishes/chicken-egg-rolls/ (may not work)