-
1
1.
-
2
Heat 2 tablespoons oil over medium-high heat in an extra large boiler pot.
-
3
2.
-
4
Cook diced chicken in the pot with pepper, ground ginger, and 1/8 cup soy sauce.
-
5
Cook thoroughly.
-
6
3.
-
7
Add the sliced cabbage, bean sprouts, and carrots to the cooked chicken in the same pot.
-
8
Lower heat to medium-low, and allow vegetables to cook down by at least half of their original volume, stirring occasionally.
-
9
4.
-
10
In a small bowl, mix the remaining 1/4 cup soy sauce with cornstarch.
-
11
5.
-
12
Turn heat to high and add the cornstarch mixture to the pot, stirring constantly until thickened.
-
13
Remove from heat.
-
14
6.
-
15
Place one package of egg roll skins on a cutting board.
-
16
Fold the top skin in half, creating a crease.
-
17
Unfold, and cut through the entire stack of skins at the crease line.
-
18
7.
-
19
Place the skins under a towel to keep from drying out while you make each square.
-
20
8.
-
21
To make the egg roll square forms, place one of the newly cut skins on a cutting board; wet all 4 sides with water.
-
22
(Its best not to build all of the squares at once, as they tend to stick to the surface and tear.)
-
23
9.
-
24
Place 1 tablespoon of mixture on one side of the skin.
-
25
Fold the other side over the mixture, pressing down on the edges to form a bond.
-
26
Fold the 3 open edges over onto themselves, using more water if needed to create a bonding agent again.
-
27
10.
-
28
Be careful not to use too much water, as this will cause splashing when you place the squares in the hot oil.
-
29
11.
-
30
Heat enough oil to cover the bottom of a deep-sided frying pan by 2 inches deep, or use your deep fryer.
-
31
Heat to 375 degrees F.
-
32
12.
-
33
Place up to four squares into the hot oil at a time.
-
34
Cook on each side until golden, about 1 minute each side.
-
35
13.
-
36
Drain in a paper towel-covered pan.
