Simply the Best(people say)

Fresh Chicken Egg Rolls

Ingredients per whole chicken used…yields 30-40 egg rolls depending on size:
One whole Chicken 3-4lb
One large Spanish onion
4 large carrots
5 sticks of celery
One large head of cabbage
One half bulb of fresh garlic(or one tablespoon of minced garlic from jar)
1/3 cup of Teriyaki marinade
4 tablespoons of Worcestershire sauce
Egg roll wraps. Usually come 20 per pack. Dynasty is a good brand.
One egg
*Boil chicken, chop and remove meat from bones and set it aside until after vegetables are done (I don’t mix meat with the vegetables while they are cooking when I’m doing chicken egg rolls because the white meat turns dark from the marinade..it just looks better when they’re finished if you keep it separate until the vegetables are done).
*Dice up carrots, onions , celery and garlic…keep separated prior to cooking.
*Use a large sauce pan and a small amount of cooking oil.
*Begin by sautéing carrots until 50% done as they take the longest to cook .
*Then add and continue to cook the onions, celery and garlic together with the carrots, adding Worcestershire sauce and Teriyaki marinade, at a medium heat until all are 90% cooked(try not to over cook).
*Chop up cabbage and add to mixture. You may turn heat down to low and cover pan after mixing cabbage with rest of the vegetables.
*The trick here is to not over cook the cabbage. If it gets too wilted…it gets like wet tissue paper. It turns out a lot better if cabbage is soft but still a bit crisp.
*Now you are ready to remove vegetables from heat and mix with the chopped chicken meat.
*Whisk the egg until homogenous.
*Each egg roll uses approximately one heaping tablespoon of filling.
*It is best to not roll the egg rolls until you are ready to fry and serve them within 30min or so.
*Place one heaping tablespoon of filling triangularly across and near one corner of wrap. Fold and tuck corner over filling. Then roll one quarter of a roll and apply egg to three remaining out-side corners. Fold lateral corners in over roll and roll forward allowing egg to adhere remaining corner of wrap to the roll(I just wanted to describe that).
*Use a large non-stick skillet.
*Using about half an inch depth of cooking oil and a pair of cooking tongs, fry egg rolls turning and watching constantly until golden brown. I can usually cook 6 or 7 at a time.
*Remove from oil, allow to cool and serve.

I often double this recipe using 2 chickens for 60-80 egg rolls.

When using pork roast or roast beef it is not necessary to keep meat separate from vegetables while seasoning and cooking, since the meat is naturally dark and presentation will not be affected by the process.