Rating: 5 lick-your-finger and steal-your-neighbor's plate stars
Prep time: Medium
This recipe is pretty versatile. If you're making it for a large family or group, add more ingredients; if you're making it for just two people, use the given proportions or add less. For Mahon and I, we usually end up with somewhere between 7-10 eggrolls, which is plenty for the two of us (they are big!). Also—as far as I know, Chinese eggrolls are usually made with cabbage, but I don't usually have cabbage on hand so lately I've just been putting spinach in these instead. It's delicious.
1 package egg roll wrappers (the big ones)
1-2 chicken breasts, boiled and shredded
2 large handfuls of spinach or about half a head of cabbage (chopped)
1/2 medium onion, coarsely chopped
2 large carrots, peeled and grated
1-2 cups mung bean sprouts (probably about a package)—really it just depends on how much you like bean sprouts!
1/4 teaspoon granulated garlic
Paprika, if your husband is addicted to it like mine is
Canola or vegetable oil for frying
In large skillet or wok, heat a little olive oil. Add in onions, spinach/cabbage, carrots, and chicken. Season with garlic and paprika (if using). Stir-fry all ingredients on medium-high heat for a few minutes, stirring frequently, until onions are beginning to be soft and spinach (if using) is wilted. Splash in a few teaspoons of soy sauce. Once the onions and carrots are crisp-tender, add in the bean sprouts and sautee for another minute or so (not long or your bean sprouts will become limp and uninteresting!).
Remove from heat. Fill a smaller skillet with about 1-1 1/2" of canola oil and heat over medium-ish heat, until it pops if you drop water into it, but isn't smoking a ton. While oil is heating, fill eggroll wrappers according to package directions. We've found that we like long, thin eggrolls more than short, fat ones.
Fry eggrolls until evenly golden-brown on both sides. Serve warm, with sweet and sour or soy sauce to dip in. Try not to eat too many!!!