Filipino Spring Rolls

• 3 tablespoons vegetable oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 pound ground chicken
• 3 tablespoons oyster sauce
• 1/2 head cabbage, shredded
• 1 (8 ounce) package bean sprouts
• 3 large carrots, cut into thin strips
• 1 pinch salt and ground black pepper to taste
• 50 large spring roll wrappers
• 2 cups oil for frying, or as needed

1. Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.
2. Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.
3. Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.
4. Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.

vegetable oil, onion, garlic, chicken, oyster sauce, cabbage, bean sprouts, carrots, salt, spring roll wrappers, oil

Taken from www.allrecipes.com/recipe/259027/filipino-spring-rolls/ (may not work)