FAYE'S CHICKEN AND CABBAGE EGG ROLL

FAYE'S CHICKEN AND CABBAGE EGG ROLL image

Provided by Faye Glory

Categories Chicken

Time 1h30m

Number Of Ingredients 12

12 oz chicken breast, no skin, 12 ounces diced small
1/4 c moores teriyaki marinate sauce, 1/4cup
1 c green peppers (bell peppers), 1 cup, chopped
1 c onions, raw, 1 cup, chopped
1 c carrots, raw, 1 cup, chopped
2 stick green onion 2, chopped fine
2 c cabbage, fresh, 2 cup, shredded
1/4 tsp ginger, ground, 1/4 tsp
salt and pepper to taste
2 c bean sprouts, 2 cup
1, 20 per pkg wonton wrappers (includes egg roll wrappers), 20 wrapper, wonton (3-1/2" square)
canola oil, for frying

Steps:

1. AFTER YOU SHREDDED AND CHOPPED EVERYTHING. MARINATE CHICKEN IN THE TERIYAKI SAUCE AND THROW ALL SAUCE IN THE PAN WHEN YOU COOK THE CHICKEN IN PAN SPRAYED WITH PAM COOKING OIL. UNTIL COOKED BUT NOT OVER COOK. SWEAT DOWN THE REST OF THE VEGETABLES IN THAT SAME PAN AFTER YOU TAKE THE CHICKEN OUT. WHEN ALL VEGGIES ARE SWEATED DOWN MIX CHICKEN WITH VEGGIES AND SPRINKLE THE GINGER OVER MIXTURE. MIX WELL. PUT 2 TABLESPOONS OF VEGGIE MIXTURE ON THE EGG ROLL WRAPPER AND ROLL TIGHTLY. MOISTEN DOWN THE EDGE OF WRAPPER SO IT WILL STICK TO ITSELF AND STAY CLOSED AND ROLLED. AFTER ALL IS ROLLED FRY THEM IN A SKILLET WITH OIL. ""BE SURE THE OIL IS VERY HOT"" BEFORE PUTTING EGG ROLLS IN.. THESE HOLD VERY LITTLE OIL. DRAIN EGGS ROLLS ON PAPER TOWELS.
2. Holds only about 3 Tablespoons of oil after they are all cooked.