Egg Rolls
Ingredients
Egg Rolls
- 2 Cups Boneless Chicken Thighs Boiled (or use Rotisserie Chicken)
- 8 oz Can Bean Sprouts Drained
- 17 oz Bag Broccoli Florets
- 1/2 Cup Soy Sauce
- 1 Tbs Ginger Powder
- 1 Pkg Egg Roll Wraps
- 3-4 Cups Vegetable Oil
Mustard Sauce
- 2 Cups Mustard
- 1/4 Cup Soy Sauce
- 2 Tbs Hot Sauce
Instructions
Egg Rolls
- Boil chicken and dice, or dice up rotisserie chicken
- Cut any large broccoli up into smaller pieces
- Mix chicken, broccoli, sprouts, soy sauce & ginger
- Lay egg roll wrap down diagonally, place filling in middle fold up to the bottom then from the sides
- Wet top corner (with chicken broth) and roll wrap upwards
- Heat up oil in large pan before placing egg rolls in
- Cook each side until golden brown then place on napkins to absorb excess oil
Mustard Sauce
- Mix mustard, soy sauce & hot sauce in bowl
- Mix in enough soy sauce to darken mustard