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My mother-in-law gave me this recipe a couple of years ago. Prep is a bit time consuming, but worth it. They will be a hit, guaranteed!


  • 1 lb. boneless, skinless chicken breasts, cut up
  • 3/4 head cabbage, shredded thin
  • 3 carrots, julienned
  • 2 cups bean sprouts
  • 3 cloves garlic, minced
  • 4 tbsp. soy sauce
  • 4 scallions
  • 1/4 cup warm water
  • 2 tbsp. cornstarch
  • 3 tbsp. olive oil
  • 1 pkg. egg roll wrappers (about 20 wrappers)


  • Combine 3 tbsp soy sauce, 1 tbsp olive oil, 1 clove minced garlic, and 2 chopped scallions in a resealable bag.
  • Add chicken to marinade.
  • Place in refrigerator for at least 30 minutes.
  • Heat 2 tbsp olive oil in wok or large pot over medium-high heat.
  • Add chicken with the marinade juices to the wok. Cook about 5 minutes, then add another clove of minced garlic, and add the last tbsp of soy sauce to the chicken mixture.
  • Cook about 5 minutes more.
  • Remove chicken from the wok and place in a bowl to cool.
  • To the same pan, add the shredded cabbage and carrots.
  • Stir fry until vegetables become slightly wilted, about 4 minutes.
  • Work in your bean sprouts and cook 1 minute more.
  • Remove wok from heat.
  • Once your chicken has cooled, break it down into bite sized pieces.
  • Add the chicken into the vegetable mixture and toss.
  • To help prevent sogginess, strain the egg roll mixture in a colander.
  • Bundle up some paper towels and press down on the mixture with your palms.
  • Press out as much liquid as you can.
  • Then, let mixture cool for about 30 minutes.
  • Combine cornstarch and water in small bowl. Sprinkle a bit of the cornstarch on your plate for the rolled egg rolls as well.
  • This will help to prevent the rolls from sticking to the plate.
  • Dip your finger in the cornstarch/water mixture and wet the sides.
  • Put a small handful of chicken mixture (about 2 ounces) in the center of the wrapper.
  • Then fold up according to the package directions.
  • Heat oil to 350 and carefully drop rolled up egg rolls into the hot oil.
  • Cook for about 4 minutes, turning once.
  • Remove egg rolls from hot oil and drain, VERTICALLY, in a pot lined with paper towels.
  • Serve with your favorite dipping sauce.

Categories: Asian 
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