Julie'S Eggrolls

1. 1

   Wash and dry all ingredients. Chop vegetables into very small pieces. Add vegetables and chopped chicken to small pot with oil and soy sauce; stir until wilted. Add salt, pepper and additional soy sauce to taste. Drain and set aside.

2. 2

   Lay out egg roll wraps on flour, fill each with 1-2 tbsp of vegetable mixture. Fold in purse style fold and fry in oil until golden brown. Repeat with other wrappers until you have used all of the mixture.

* Per serving · 4 servings · Values may vary.

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