Eggrolls are something that my entire family will eat when we are at a Chinese restaurant… and that’s no small feat, with all of my picky children. But it’s always one of those things that seemed too hard to make at home. Until I tried it, and it’s actually not too hard! It’s a little messy, as with anything that you have to cook in oil, but it was not as difficult as I thought it would be.
I watched a YouTube video on how to roll eggrolls (what did we do before YouTube?!) and figured out the “process”. I used these rice spring roll wrappers:
For the filling, I put a couple Tbs. of oil in the skillet and stir-fried:
one bag of cabbage/carrot mix (from the pre-made salad section of the grocery store)
1 lb. shredded cooked chicken
4 Tbs. soy sauce
3 cloves garlic, chopped
1/2 can water chestnuts, drained & chopped
A few chopped chives
Next comes the rolling. Dip the wrap in water so that it gets soft.
Put a small amount of filling on the bottom part of the wrap.
When you’ve wrapped a couple of times, fold both sides over.