1 chicken breast, chopped into tiny pieces
1/4 c. Yoshida’s sauce
2 eggs beaten
3-4 green onions, chopped
2 c. shredded cabbage
2 carrots, shredded
1 c. fresh bean sprouts
1/4 c. water
egg roll wrappers
vegetable oil for frying
sweet and sour sauce (optional)
1. Cook chicken in Yoshida’s sauce until fully cooked.
2. When cooked, remove from pan and chop into even smaller pieces.
3. Pour beaten egg into a large (lightly oiled) skillet.
4. Cook flat and thin, flipping only once until fully cooked. (like an omelet)
5. Remove from skillet, cook, and chop finely.
6. In the same skillet, cook chopped green onions for about 30 seconds.
7. Add cabbage, carrots and spouts.
8. Pour water over the vegetable mixture.
9. Stir often, until vegetable mixture becomes soft. (if it becomes too dry add more water) (it actually only took a couple minutes for us)
10. Add chicken and egg to mixture.
11. Put about 2 Tbsp of mixture onto each egg roll wrapper (we put more, just make sure you can seal the roll)
12. Roll egg rolls according to package directions.
13. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown.
14. Remove egg rolls from oil and drain on paper towels or racks.
15. Serve with whatever sauces you like (We used sweet and sour)
These were probably the best egg rolls I’ve ever had. The yoshidas sauce makes the chicken and vegetables taste so good. And they aren’t like normal egg rolls you get at a cheap asian restaurant, with way too much vegetables, and no meat. These were delicious and I would definitely make them again.