Chick'n Egg Rolls

Chick'n Egg Rolls

Please ignore the slightly burnt ones in the photo... it's all my friends fault for cooking them too long and walking away from the stove LOLOLOLOLOL 

Ingredients:

Shredded Napa Cabbage

Brussels Sprouts

Shredded Carrots

White Onion

Fresh Ginger

Garlic

Scallions (I didn't have any, but this should be included if you can)

Egg Roll Wraps (I used Nasoya Brand)

Sesame Seeds (Optional)

Vegetable broth

Soy Sauce

Sugar

Sesame Oil

Peanut Oil or Vegetable Oil

Tofurky Slow Roasted chick'n (Optional)

Instructions:

1. Combine soy sauce, sugar, and vegetable broth. Mix the cabbage and brussels sprouts in this mixture. Bring this mixture to a boil in a wok or deep skillet and let simmer until vegetables are soft. Add a little sesame oil. Drain the excess liquid. Add in garlic, ginger, scallions, and onions. (I also added in Tofurky Chick'n).
2. Fill and roll the egg rolls. Only use about 1 tablespoon for the filling. (The packaging should tell you how to roll the wrap). Honestly- I made this with a friend and he added WAY too much filling, but we found a way to make it work.
3. In a skillet, add some peanut oil and vegetable oil and saute the egg rolls until crispy. Be careful cause the oil will splatter (while cooking I put a lid on the skillet to avoid some of the splatter and it was helpful).
4. Can sprinkle with sesame seeds when done frying. Place egg rolls on a paper towel to soak up some excess oil.
5.  Eat with sweet and sour sauce! (cause its yummy)

This was my first time making this recipe. I followed the one from Food Network which I will link here. I just gave you the short version of what I did.

I wasn't able to drain the excess liquid for my filling but I found a way to make it work. Definitely avoid the excess liquid cause it makes the egg rolls really mushy and the wraps kind of fall apart. Also, dont over fill like my friend did. That also causes the rolls to tear. These were surprisingly easy to make, and really yummy. My friends loved them.