Chicken and Veggie Egg Rolls

First, add your tsp. of oil and butter to a skillet on medium high.

You need to thinly chop 2 medium onions and 1 head of green cabbage. Throw that in the skillet with half of a small bag of matchstick carrots. Add the bouillon and 1/4 C. of water. Cover the pan and cook on medium high heat until soft and tender.

In the mean time, cook your chicken and shred it up. You can either saute the chicken or boil it. You could probably even bake it. Sometimes when I’m feeling a bit lazy, I just shred up a store bought rotisserie chicken.

**Right now you could also cook up some white rice and scrambled eggs to mix with your leftover egg roll filling to make a really quick and yummy fried rice.**

After the veggies have tenderized, turn off the heat and add about 3 tsps of soy sauce. Now, taste the mixture and make sure you don’t need to add salt. Sometimes I need more salt, but on other nights the soy sauce rocks the salty front. You should also toss in your chicken right now. Mix it all up.

Use store bought egg roll wrappers because they make your life beautiful and happy with rays of sunshine and leprechauns with pots of gold at the other end of the rainbow. You can find them in the produce section of your grocery store.

Now, lay out your egg roll wrapper and top it with about 2 Tbsp of the veggie mixture. Work fast because if the veggie mixture is hot, it will disintegrate the egg roll wrapper.

Roll the egg roll up from the bottom first. Then tuck each side into the roll (like a burrito). Then, before completing the wrap, give that little extra corner a swipe of an egg wash mixture (1 egg beaten with 1 Tbsp of water). This will help it stick together.

Now it’s time to take your new egg roll baby for a swim in vegetable oil heated to medium high. These babies cook QUICK. Seriously, you need to start check for doneness after about 30 seconds on each side. Also, pull them when they’re slightly golden, because they’ll darken more afterward.