Chinese Egg Rolls

• 1 Tablespoon Sesame Oil
• 1 pound Chicken Thighs, Diced
• 3 stalks Green Onion, Sliced
• 2 cloves Garlic, Minced
• 1 Tablespoon Fresh Ginger, Minced
• 1/4 cups Canned Bean Sprouts, Drained And Roughly Chopped
• 1 whole Carrot, Peeled And Shredded
• 1- 1/2 cup Napa Cabbage, Shredded
• 1/4 cups Cilantro, Chopped
• 1 Tablespoon Teryaki Sauce
• 1 package Egg Roll Wrappers, 12 Ounce Package
• Vegetable Oil, For Frying

1. In a large skillet over medium high heat, heat sesame oil until shimmering.
2. Place chicken in skillet and stir fry until lighly browned.
3. Add onion, garlic and ginger, and stir fry for a few minutes until onion is softened and the mixture is fragrant.
4. Toss the remaining vegetables anc cilantro together; add to pan and stir fry for a couple of minutes until they have softened.
5. Add teriyaki sauce and stir to combine.
6. Remove mixture from pan and let cool.
7. Take 2 Tablespoons cooled chicken mixture and place diagonally across the corner of one egg roll wrapper.
8. Wrap roll tightly, folding in sides.
9. Wet the edge of the last corner and roll up completely.
10. Place seam side down in a dish or plate and continue with remaining chicken mixture and egg roll wrappers.
11. At this point, the rolls can be refrigerated or even frozen before cooking.
12. When ready to cook, heat a couple of inches of vegetable oil in a Dutch oven or deep fryer.
13. Fry rolls for 3-5 minutes or until golden brown and crispy, flipping to cook both sides.
14. Drain on paper towels and serve warm with dipping sauce.
15. Makes about 20 rolls.
16. You can substitute pork, shrimp, or tofu for the chicken; just make sure you have about a pound of meat.

sesame oil, chicken, stalks green onion, garlic, fresh ginger, sprouts, carrot, cabbage, cilantro, teryaki sauce, egg roll wrappers, vegetable oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chinese-egg-rolls/ (may not work)