Ingredients

The following ingredients have 12 Servings
  • FILLING
  • 1 pound(s) boneless skinless chicken breast, cleaned and diced
  • 1 package(s) terriaki marinade mix
  • 1/2 large head of green cabbage cut up in strips about 3 to 4 inches long and 1/4 inch wide
  • 1/4 to 1/2 cup(s) canned chicken broth or stock
  • 4 large carrot, shredded
  • 2 large zucchini, shredded
  • 1 small yellow onion, juliened
  • 4 - leaves of bok choy, green and white parts, juliened
  • - bean sprouts, fresh
  • - canola oil for sautee
  • - soy sauce
  • - sesame oil
  • 1 package(s) egg roll wrappers, found in refrigerated section
  • DIPPING SAUCE
  • 1 teaspoon(s) chopped shallots
  • 1 teaspoon(s) minced garlic
  • 1 tablespoon(s) chopped green onion
  • 1/4 teaspoon(s) ground ginger
  • 1/3 cup(s) soy sauce
  • 1 tablespoon(s) toasted sesame oil
  • 2 to 3 dash(es) rice wine vinegar

Instruction

  • DAY BEFORE: Clean and cut up chicken. Marinate in refrigerator overnight.
  • In a hot sautee pan, pour about a tablespoon of canola oil. add cabbage, cover for 3 or 4 minutes until they begin to steam.splash with soy sauce and chicken broth, cover and cook for about 10 minutes, or until cabbage reduces. add carrots, and a splash of soy sauce, cook on medium heat for another 2 or 3 minutes.
  • Add zucchini, onions and bok choy. Splash with soy sauce and sesame oil; cover and cook about 10 minutes or until vegetables are soft. NOTE: Taste veggies throughout the cooking process to determine the amount of soy sauce and stock to use. I add these ingredients for taste and moistness.
  • Add bean sprouts; turn off heat and cover. Let cool and refrigerate overnight.
  • Prepare dipping sauce by combining all ingredients; refrigerate overnight.
  • NEXT DAY: Heat marinaded chicken in a medium saucepan until cooked through (about 5 minutes). Cool completely then drain off excess liquid. Place drained chicken in a bowl.
  • ASSEMBLY: Lay the an egg roll wrapper down flat with a corner pointing at you. Starting with the veggies, spoon about 4 or 5 spoonfuls onto the middle of the wrapper, but slightly closer to you than the other point. Top with a few pieces of chicken. TO ROLL: Fold the tip closest to you over the lump of veggies and chicken, then fold the outer corners over. Begin rolling the egg roll away from you, tucking the sides in as you go. Seal the end with a tiny bit of water. (Try to roll them tight, but be careful not to rip them.) NOTE: Drain veggies if they appear too moist.
  • Heat half inch of canola oil in a fry pan. (Oil must be hot in order to avoid soggy egg rolls.) Carefully place each roll in the hot oil, rolling them around to achieve an even golden color. They cook very quickly, so begin turning them immediately.
  • Allow the egg rolls to cool for at least 5 minutes before eating. Serve with dipping sauce and enjoy!