Chicken Egg Rolls



  • 1
    teaspoon cornstarch
  • 1
    teaspoon soy sauce
  • 1
    whole boneless skinless chicken breast, chopped
  • peanut oil or salad oil
  • 2
    green onions, chopped
  • 1
    (14 ounce) package stir fry vegetables, finely chopped
  • 1
    teaspoon soy sauce
  • 12 -14
    egg roll wraps


  • Stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
  • Heat 2 Tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). Remove from wok.
  • Add more oil if necessary; stir-fry veggies for about 2 minutes.
  • Add remaining soy sauce to cooked chicken mixture; toss to combine.
  • Remove mixture to colander to drain and cool 15 minutes before using.
  • Egg roll filling directions:
  • Make a sealer by stirring together 1 T.flour and 2 T.water.
  • Place 1 egg roll wrapper with 1 corner facing you. (Keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
  • Place 3 tablespoons of filling on the center of the wrapper.
  • Fold bottom corner over filling.
  • Moisten left and right corners with the sealer.
  • Fold them to the center, over filling sealing them to the bottom corner.
  • Brush sealer onto the top corner edges.
  • Roll egg roll up away from you enclosing filling tightly.
  • Press top corner onto egg roll to seal(like an envelope); Repeat for each egg roll.
  • To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat to 375 degrees.
  • Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
  • Keep warm in a 250 degree oven until all egg rolls are fried.
  • Serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.