Monday, November 2, 2009

Cashew Chicken Egg Rolls

1 pack Egg Roll wrappers
1 lb finely diced boneless skinless chicken thigh
2 cups thinly shredded green cabbage
1/2 cup finely shred carrots
1/4 lb bean sprouts
3 green onions chopped
1 tsp ginger minced
2 tblsp Oyster sauce
Chopped Cashews

Heat wok and add Chicken with ginger until cooked. Add cabbage, carrot, onion, and bean sprouts until cooked. Add oyster sauce and cashew and let cool.

Place a tablespoon of mix in the center of an eggroll skin. Fold the bottom up over filling, then fold the sides in to form an envelope shape. moisten remaining flap and roll egg roll over to seal. Deep fry in hot oil of choice until browned on all sides. Drain on paper towel and serve.

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