Egg Rolls (Chicken)

Step 1: In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat and thoroughly cook ground chicken. Transfer cooked chicken to a bowl and set aside.

Step 2: Return skillet to heat and add green onion, garlic and ginger to the pan.

Step 3: Stirring frequently so they don’t burn, cook for 1-2 minutes, or until fragrant, then add carrot and cabbage to the mix.

Step 4: Cook until vegetables are just softened, 5-6 minutes, then return chicken to the skillet. Mix in oyster sauce, soy sauce and rice wine and cook for another 1 minute.

Step 5: Remove skillet from heat and spread chicken and veggie mixture out onto a clean baking sheet to cool. Tilt baking sheet and drain off cooking juices.

Step 6: In a small bowl, whisk together water and cornstarch to create a slushie mixture.

Step 7: Preheat 1 1/2 inches of vegetable oil in a deep Dutch oven to 375º F.

Step 8: On a clean, dry surface, lay out 1 egg roll wrapper like a diamond (keep the others covered so they don’t dry out) and spoon 1 1/2 tablespoons chicken mixture into the center of wrapper.

Step 9: Take the bottom corner and fold it up and away from you, over the filling, then dip your finger into the slushie mixture and dab it on the top corner.

Step 10: Tightly tuck in both sides of the wrapper and roll away from yourself, over the free top corner. (The slushie acts as a glue to keep the egg roll sealed.)

Step 11: Transfer completed egg roll to a baking sheet, seam side down, and continue with remaining egg rolls. Cover completed rolls so they don’t dry out.

Step 12: Once rolls are all ready, carefully lower a few into hot oil. Fry, stirring and flipping occasionally, until egg rolls are golden brown. Note: oil is hot enough when it sizzles when you sprinkle water into it.

Step 13: Repeat with remaining rolls, making sure to not overcrowd the pot.

Step 14: Use a slotted spoon to remove rolls and transfer to a paper towel-lined plate to drain.

Step 15: Serve immediately with egg roll dipping sauce.