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1
Stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
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2
Heat 2 Tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). Remove from wok.
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3
Add more oil if necessary; stir-fry veggies for about 2 minutes.
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4
Add remaining soy sauce to cooked chicken mixture; toss to combine.
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5
Remove mixture to colander to drain and cool 15 minutes before using.
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6
Egg roll filling directions:
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7
Make a sealer by stirring together 1 T.flour and 2 T.water.
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8
Place 1 egg roll wrapper with 1 corner facing you. (Keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
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9
Place 3 tablespoons of filling on the center of the wrapper.
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10
Fold bottom corner over filling.
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11
Moisten left and right corners with the sealer.
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12
Fold them to the center, over filling sealing them to the bottom corner.
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13
Brush sealer onto the top corner edges.
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14
Roll egg roll up away from you enclosing filling tightly.
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15
Press top corner onto egg roll to seal(like an envelope); Repeat for each egg roll.
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16
To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat to 375 degrees.
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17
Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
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18
Keep warm in a 250 degree oven until all egg rolls are fried.
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19
Serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.
