Homemade Eggrolls!

I am pretty proud of myself for this one, it was much easier and faster than I expected it to be! As usual, I adapted the recipe that was on the package. They were sooo good! They tasted fresh, and less greasy than the ones you get at a restaurant. 

As a side dish, I made Annie Chun's Chow Mein Noodles with Garlic Black Bean Sauce. I sauteed some mushrooms and onions in it. We're hooked on Annie Chun's!

1 package egg roll wrappers

1 bag broccoli slaw mix (shredded broccoli, carrots, and red cabbage)

1 handful bean sprouts

2 chicken breasts

1 tsp flour

2-3 tps cooking wine

oil (we use olive)

Cut chicken into small pieces. Mix together the flour and wine to make a liquidy paste. Mix it up with the chicken, and brown it in a pan. Meanwhile, set a large pot of water to boil. Put broccoli slaw into the boiling water, make sure it gets all covered in water, and let sit for 30 seconds. Pour into a strainer with small holes and transfer to a large bowl. Spoon the chicken over the veggies, add the bean sprouts, and mix well. 

Lay out the egg roll wrappers, one at a time, so that it looks like a diamond. Put a mound of filling in the middle, closer to the bottom than the top. Fold the bottom corner up, tuck the two sides in, and continue rolling until it gets to the top. Use a finger dipped in water to seal the corner. Let it sit seam side down until you're ready to cook them.

Heat oil in a large skillet, and put a few egg rolls at a time (I did 4), seam side down, into the pan. Let it cook for 2 minutes, or until golden brown. Flip and repeat. Have a paper towel lined dish ready to set the finished ones in.