- 1 lb chicken breast (may substitute with beef or pork)
- 1 8 oz package mushrooms
- 1 can bean sprouts (I use fresh when I can find them)
- 1 package tri color coleslaw/cabbage mix
- green onions
- soy sauce
- 1 package egg roll wrappers
- Canola oil
Dice 4 or 5 green onions (or an entire bunch and save some for fried rice). I use leaves too. Shred mushrooms in food processor. Place onions and mushrooms in a separate bowl.
Grind chicken in the food processor with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. If chicken is not completed covered add more soy sauce. Add seasonings – ginger 1/8 teaspoon and salt and pepper to taste. This mixture is supposed to sit for 5-10 minutes but I usually skip that part.
Stir fry mushrooms and onions in about 3 or 4 tablespoons of oil for 1-2 minutes. Push mushrooms and onions to the side of the wok making a well in the center. Add seasoned ground chicken to that well. Stir fry until no longer pink, incorporating the mushrooms and onions. Add bean sprouts and mix well continuing to stir fry. Add coleslaw mix, incorporate and continue to stir fry until crisp tender.
Remove filling to a colander placed in the bowl used for the raw mushrooms and onions. This allows liquid to drain through. If you use enough cornstarch you may not have much liquid. Allow filling to cool.
Wash out wok.
Roll filling in egg roll wrappers according to package directions. Add canola oil to wok and heat oil to 350 degrees. Deep fry the egg rolls 3 or 4 at a time until the wrappers are golden brown. Lay on paper towel covered cookie sheets and let cool slightly.