Mama Yoshie’s Famous Eggroll Squares

1. Heat 2 tablespoons oil over medium-high heat in an extra large boiler pot.

2. Cook diced chicken in the pot with pepper, ground ginger, and 1/8 cup soy sauce. Cook thoroughly.

3. Add the sliced cabbage, bean sprouts, and carrots to the cooked chicken in the same pot. Lower heat to medium-low, and allow vegetables to cook down by at least half of their original volume, stirring occasionally.

4. In a small bowl, mix the remaining 1/4 cup soy sauce with cornstarch.

5. Turn heat to high and add the cornstarch mixture to the pot, stirring constantly until thickened. Remove from heat.

6. Place one package of egg roll skins on a cutting board. Fold the top skin in half, creating a crease. Unfold, and cut through the entire stack of skins at the crease line.

7. Place the skins under a towel to keep from drying out while you make each square.

8. To make the egg roll square forms, place one of the newly cut skins on a cutting board; wet all 4 sides with water. (It’s best not to build all of the squares at once, as they tend to stick to the surface and tear.)

9. Place 1 tablespoon of mixture on one side of the skin. Fold the other side over the mixture, pressing down on the edges to form a bond. Fold the 3 open edges over onto themselves, using more water if needed to create a bonding agent again.

10. Be careful not to use too much water, as this will cause splashing when you place the squares in the hot oil.

11. Heat enough oil to cover the bottom of a deep-sided frying pan by 2 inches deep, or use your deep fryer. Heat to 375ºF.

12. Place up to four squares into the hot oil at a time. Cook on each side until golden, about 1 minute each side.

13. Drain in a paper towel-covered pan.