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Thai Egg Rolls



  • 1 whole chicken breast, deboned
  • 1 small head cabbage
  • 6 carrots
  • Egg roll wrappers
  • 2 cloves garlic, minced
  • Soy sauce
  • Wesson oil
  • Salt and pepper
  • 1 beaten egg


  1. Dice the chicken breast. Shred cabbage and carrots.
  2. Heat oil in large skillet, add minced garlic and few tablespoons soy sauce plus salt and pepper.
  3. Stir-fry chicken approximately 10 minutes or until brown.
  4. Remove chicken to paper towels to drain.
  5. Stir-fry cabbage and carrots for a few minutes in same pan.
  6. Remove vegetables to paper towels to drain.
  7. Combine chicken with vegetables in egg roll wrappers. Use a beaten egg to to stick edges together.
  8. Deep fry in hot oil until golden brown.


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