1 lb. fresh lean ground chicken
2 teaspoons soy sauce
1 teaspoon sesame oil
2 teaspoons oyster sauce
Salt and pepper, to taste
A pinch of cornstarch
2 tbs. oil for stir-frying
2 cups cabbage, thinly sliced
2 cups fresh bean sprouts
2 teaspoons Chinese five spice powder
1 package egg roll wrappers (cut in half)
2 to 4 cups oil for deep-frying
To make the filling: In a large mixing bowl, combine chicken, soy sauce, sesame oil, oyster sauce, salt, pepper, and cornstarch. Set aside.
Heat a wok over medium high heat. Add oil and stir fry cabbage and bean sprouts until soft, about 5 minutes. Season with salt and pepper. Transfer contents of the wok to a colander, pushing down with the back of a spoon to drain excess moisture. Return wok to the heat, add chicken, and cook, stirring occasionally, until no longer pink. Return vegetables to the wok, sprinkle in five spice powder to mixture, and stir until well combine. Place in refrigerator to cool completely.
To make the egg rolls: Crack the egg in a small bowl and whisk it with about two tablespoons water. Using a sharp knife or kitchen shears, cut each egg roll wrapper in half lengthwise. Take 1 wrapper strip and place approximately 1/2 tablespoon of filling in the middle, spreading it out lengthwise without getting too close to the edges. Using your finger tips, spread a bit of the egg wash along the edges. Fold up the ends and roll, making sure the ends are well tucked in as you form a cylinder. Press down firmly on the ends, making sure they are well sealed.
To cook the egg rolls: Place a large, heavy skillet over medium high heat and add oil. When oil is very hot, add each egg roll one at a time using a slotted spoon. Deep-fry until golden brown then drain on deep-fry rack or paper towels. The egg rolls should not be stacked. Let cool for a few minutes, then serve immediately or, if freezing, transfer to a plate and place in the freezer to cool for 20 minutes. Remove plate from freezer and place egg rolls in a freezer bag. Return to freezer and use within 2 months.
To reheat egg rolls, preheat oven to 350 degrees. Place egg rolls on a baking sheet and heat for 10-15 minutes, turning once.
Serving suggestions: Plum sauce or duck sauce.
Makes 36 egg rolls