Remember that time you went to that Chinese place for lunch with your co-worker. You ordered that economical lunch combo for $5.99 that had a tiny serving of soup, an entree, and a side of steamed rice, but and then your “friend” also ordered the same combo but got that additional egg roll for $1.25. You were so envious of his egg roll but still managed to discuss the various biomarkers of neuroinflammation that would show the activation of the microglia. I remember. I remember like it was yesterday. Adding cabbage is great for this recipe, it gives that extra volume so you can skimp out on the proteins.
12 egg roll wraps
200 g chicken, shredded into small pieces
1 tsp ginger, chopped
4 cloves garlic, chopped
1 tsp salt with additional after tasting
1 tsp black pepper
1 tbsp crushed red chili flakes
2 cups cabbage, chopped
1 cup carrot, julienned
4 green onions, chopped
2 tbsp vegetable oil
2 tbsp water
2 tbsp flour mixed with 0.5 cup warm water
Oil for frying
Season the chicken with salt, pepper, chili flakes, garlic, and ginger and set aside for 30 minutes. During this time you can chop all your vegetables.
Heat oil to medium heat and cook your chicken for about 4 to 5 minutes until completely white. It will release a lot of juices which will help in seasoning the remaining vegetables.
Using a slotted spoon, take the chicken out and set aside in a big bowl. In the same pot with the seasoned oil, add the carrots and green onions and cook for about 10 minutes until the vegetable have softened and absorbed all the flavor. Take them out and put them in the same big bowl as the chicken.
Now add the cabbage and add the 2 tbsp water and cover the pot. Cook for about 5 minutes until the cabbage has slightly softened. I think it is best that the cabbage remains a little bit of crunch to add texture to the egg roll but adding it raw leaves a biting flavor which I’m not a fan of.
Add the cabbage to the big bowl with the other ingredients and mix. Taste the stuffing and added extra salt according to your preference, so far we have added only 1 tsp salt and used a lot of vegetables. Set up your work station so you can start making the egg roll.
Add about 2 tbsp of filling inside the egg roll wrap and line the top edges with the flour and water paste (which is like an adhesive).
Now fold the bottom part over the vegetables, fold the side medially, and begin rolling the egg roll upwards tightly until it is air tight. Unless you had extensive rolling experience in high school or college, you might want to see a YouTube video on how to do this. Repeat this process until you have finished your ingredients. These are very skinny egg rolls, yours should be larger.
Fry the egg rolls in medium heat until golden brown, then dry on a wire rack or paper towel. Serve with a hot sauce for dipping and the rest of your food since this is only an appetizer.