Simple Chicken Egg Roll Recipe.

These are not authentic, but they're delicious! This is a straightforward recipe, but it does take time to cook and prep. 

Ingredients: 

• Chicken Breast (3-4 breasts)

• 2 Tbsp Olive Oil

• Shredded Carrots (10 ounces)

• Head of Cabbage (1 1/2 - 2 lbs)

• Egg Roll Wrappers

• Egg

• 2 Cups of Water or Chicken Broth

• Choice of Neutral Cooking Oil

Season to your preference, but I prefer salt, black pepper, cayenne pepper, garlic, and onion powder.

*If you don't have a pressure cooker, use a large pot and the stovetop to sear your chicken and boil.

Directions:

1. Start by turning on sauté mode.

2. Add your olive oil to the seasoned chicken breast. Sear both sides of the breast and then hit the cancel button. I like to sear to add flavor and reduce the cooking time.

3. Add in your water. Add more seasonings.

4. Pressure cook on high for 20 minutes.

5. While the chicken is cooking, cut up the cabbage. Slice it into thin pieces. 

6. Release the Instant Pot for 10 minutes. (Keep a few tablespoons of the liquid to add to the shredded chicken so it doesn't dry out.)

7. Use a stand mixer or two forks to shred the chicken.

8. In the largest bowl that you have, add your chicken, carrots, and cabbage. Give it a good mix and add a dash of seasoning.

9. In a small bowl or cup, whisk your egg. This will keep the egg rolls sealed.

10. Prepare your rolling station. On a large cutting board or clean surface, add your egg roll wrapper.

11. You can use a brush, but I prefer to use my pointer finger to add the egg to all 4 corners of the wrapper.

12. Add your filling to one corner of the egg roll wrapper. Fold that side over the filling.

13. Fold over the two sides and then tuck and roll. Take your time and stay calm when rolling. If you're rushing or panicking, it will be hard for your egg rolls to stay sealed.

14. Once you have 80% of your desired amount of egg rolls wrapped, heat your oil.

15. Heat your oil to 375°F.

16. Fry the egg rolls for 4-6 minutes or until golden brown.

17. Serve with sriracha or sweet and chili sauce. They're really good as is, too.

Enjoy!