- Oil for frying (3-4 cups)
- 1 lb boneless, skinless, chicken breast
- 1½ cup matchstick carrots
- 2 cups cabbage mix (like the coleslaw mix without the sauce)
- 16 eggroll wrappers
- Sauce
- 2 Tbs Hoison
- 1 Tbs Oyster sauce
- ½ cup Fresh squeezed lemon juice
- zest of 1 lemon
- In a fryer or on the stovetop in a heavy bottom pot, pre-heat oil to 375 degrees.
- In a small bowl, mix together sauce ingredients, and set aside
- Chop chicken into small strips
- Put chicken and sauce in a medium sized skillet, and cook chicken over medium-high heat until cooked through (5 - 7 minutes)
- Remove chicken from pan, and place in a bowl. Leave as much of the sauce as you can.
- Add veggies to the sauce, and satue for 3-5 minutes until just tender.
- Assemble eggrolls by putting 1½ Tbs of veggies, and a heaping Tbs of cooked chicken into the center, and folding/wrapping into an eggroll. Most eggroll wrapper packages have folding instructions.
- Place eggrolls, 3-4 at a time into hot oil, and cook until wrapper is golden brown (3-5 minutes if temperature is constant). Cut open your first eggroll, if the outside is dark but the inside of the wrapper is still raw, turn heat down a little. If it takes too long to cook, turn it up some. 375 is the ideal temp, so using a temp regulated fryer is best.
- Fry all the eggrolls and enjoy while hot.
Source:Eazy Peazy Mealz
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