Thai Egg Rolls
Thai Egg Rolls
1 whole chicken breast, deboned
1 small head cabbage
6 carrots
Egg roll wrappers
2 cloves garlic, minced
Soy sauce
Wesson oil
Salt and pepper
1 beaten egg
Dice the chicken breast. Shred cabbage and carrots.
Heat oil in large skillet, add minced garlic and few tablespoons soy sauce plus salt and pepper. Stir-fry chicken approximately 10 minutes or until brown.
Remove chicken to paper towels to drain.
Stir-fry cabbage and carrots for a few minutes in same pan. Remove vegetables to paper towels to drain.
Combine chicken with vegetables in egg roll wrappers. Use a beaten egg to to stick edges together. Deep fry in hot oil until golden brown.
Geniuses are the luckiest of mortals because what they must do is the same as what they most want to do. — Wystan Hugh Auden
