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1
Take the chicken out of its stock.
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2
Discard the bone, chop the meat.
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3
Reserve the broth.
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4
In a large wok, heat oil over medium high heat.
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5
Saute onion and garlic until translucent.
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6
Add potato, chicken, shrimp, carrot, green onion, salt, pepper, chipotle sauce, cumin.
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7
Stir fry for 5 minutes; add 3/4 cup chicken broth.
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8
Stir, cover the wok.
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9
Lower the heat to medium.
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10
Cook about 10 minutes, covers the wok.
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11
Take the lid out, with potato masher, mash potato to make small chunks.
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12
Stir occasionally and cook 5-10 more minutes or until potato are tender and juice are completely evaporated.
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13
Remove from the heat.
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14
Let cool.
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15
Put one egg roll wrapper on the counter with one corner pointing at you (we call this south corner), put about 2-3 tablespoons potato filling on the center of the wrapper.
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16
Pull the south corner up and over the filling.
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17
Pull up the west corner toward the middle.
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18
Do the same with east corner.
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19
Roll up the south toward north corner.
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20
Dap the inside edge of north corner with egg.
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21
Press to seal.
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22
Repeat the process with the rest of wrapper.
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23
Heat 3 cups of oil in a pan over medium heat.
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24
When oil is hot enough, fry egg rolls until golden brown.
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25
Turn occasionally.
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26
Serve hot with sauce of your choice ( chili sauce, sweet and sour sauce etc.
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27
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