• Chicken Egg Rolls

Ingredients

• 1 chicken breast, chopped into tiny pieces
• 1/4 c. Yoshida's sauce
• 2 eggs beaten
• vegetable oil
• 3-4 green onions, chopped
• 2 c. shredded cabbage
• 2 carrots, shredded
• 1 c. fresh bean sprouts
• 1/4 c. water
• black pepper to taste (we like it peppery so we usually use quite a bit of pepper)
• egg roll wrappers
• vegetable oil for frying
• sweet and sour sauce (optional)
• hot mustard (optional)

Instructions

• Cook chicken in Yoshida's sauce until cooked through. When cooked, remove from pan and chop into even smaller pieces. Pour beaten egg into a large, lightly oiled skillet over medium heat. Cook flat and thin, flipping only once, until done. Remove from skillet, cool, and chop finely. In the same skillet, add chopped green onions and stir for about 30 seconds. Add cabbage, carrot and sprouts. Pour water over the cabbage mixture in the skillet. Stir often, until cabbage mixture becomes soft. If it becomes too dry, add more water. Add chicken and egg to mixture. Put about 2 Tbsp. of mixture onto each egg roll wrapper and roll up according to package directions. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with hot mustard and/or sweet and sour sauce.