Ingredients
1lbground chicken
2tspground ginger
2cloves garlic,minced
2tbspvegetable oil,plus more for frying
4cupscabbage,sliced thinly
8ozshiitake mushrooms,or crimini, chopped
½cupcarrot,grated
16egg roll wrappers,7-inch squares
water
Preparation
Add the chicken, ginger, and garlic to a large skillet on medium heat and cook until fully cooked through for about 4 to 5 minutes.
Remove the chicken, then add in the vegetable oil, cabbage, mushrooms, and carrots and cook for 3 to 4 minutes until wilted.
Turn the heat off, add the chicken back in and mix well then let cool for 10 minutes before adding to the wrappers.
To each wrapper add ¼ cup of the cooled filling, with a wet finger wipe water along the edges, fold in the sides, and roll the egg roll closed.
When ready to fry add 3 inches of vegetable oil to a large dutch oven and heat to 375 degrees F. Fry only until the outside is browned, as the inside is cooked. Then, cool on a cooling rack.
