Egg rolls can be served with a meal as an appetizer or just as a snack. Let this easy chicken egg roll recipe inspire your creativity. My sister and I got together to make a big batch of egg rolls and froze them. Egg rolls freeze really well. Place them in zip bag (quarter size) and freeze  for a quick meal or appetizer.

Makes approximately 30-35 egg rolls

30-35 egg roll wrappers
1 lb. ground chicken
3 cloves garlic
2 cups finely chopped cabbage
1 cup shredded carrot
1 cup finely chopped onion
3/4 cup thin rice noodles-cooked, drained and chopped
3 Tbsp. soy sauce
1 Tbsp. Oyster sauce
Salt and black pepper to taste
Oil, for frying

I use these kind of wrappers:


And I used Panda Brand Oyster Sauce (available in most Asian superstores) :


In a large skillet or wok set over medium heat, cook the chicken until cooked for about 12-15 minutes. Drain the chicken so it doesn’t have any liquid and place into a large bowl.
To the same skillet or wok add 1-2 tablespoon oil; add garlic, and onions sauté until golden color; add carrots and cabbage sauté for 1-2 minutes (don’t overcook it). Turn off the heat and transfer veggies into same bowl with cooked chicken. Add cooked rice noodles, soy sauce and oyster sauce. Mix until all the incidents are combined. Taste and season with salt and pepper if necessary.
Taste and adjust seasonings. Remove from heat.
Allow the mixture to cool a little.
Lay the egg roll wrapper on the counter in front of you with one of the corners toward you. Fill each roll with 1-2 tablespoons of filling. Place filling diagonally on the wrap. Fold one corner over the filling, fold in the two sides. Moisten with water the top corner and fold over to seal.

Heat oil in a deep fryer to 350-400 degrees or just use regular skillet (I used skillet). Carefully drop each egg roll into oil sealed side down. The egg rolls should not crowd each other. Cook egg rolls in hot oil, turning occasionally, until golden brown, about 2-3 minutes.

Place in a paper-towel lined pan.
Ideal with Sweet Chili sauce.