How to make mini Chinese egg rolls

Ingredients

1 Package of 4 X 4 Pre-made eggroll skins

2 cups Sliced napa cabbage

1/2 cup Sliced shitake mushrooms

1/2 cup Sliced carrots

1 Finely chopped chicken breast

2 Eggs beaten

1 tbs. Chopped garlic

1 cup Canola oil

Sweet and Sour sauce and or Duck sauce for dipping


Directions

Blanch and shcok the cabbage mushrooms and carrots. Drain very well place in large bowl and season with salt and pepper

In 2 tbs of oil on high heat saute garlic and chicken until just cooked through (about 5 minutes) remove from pan and place in bowl with vegetable mixture

In the same pan fry the eggs break up in pieces and add to rest of ingridients

Toss everything together let cool

Roll LIKE SUSANNA DOES

Add remaining oil to pan and fry eggrolls until brown and crisp on both sides