So the other day I was standing in the middle of the kitchen suffering from the equivalent of writer’s cramp. Cooking cramp if you will. I could not think of what to make for dinner! I had defrosted a small chicken breast so I needed to use that but that’s as far I could get. Have no idea how long I stood there. Finally inspiration hit! We still had some oil out to use for frying and I was in the mood for fries. So I decided to whip up some eggrolls. It would let me use some leftover veg we had cut up earlier in the week. All I had to do was grab some scallions from the garden.
I sliced up the chicken breast into small pieces.
Then I sliced the carrots, peppers, and scallions from the garden plus some mushrooms. I added olive oil to the pan and sauteed the chicken for a minute or so then added the veg.
Next I splashed in some soy sauce, rice vinegar, lime juice, and some ground ginger and sauteed until cooked.
Now the eggroll wrappers have been thawed and frozen a few times so they weren’t easy to handle at this point. Time to get new ones! But I spooned some of the mixture onto the wrap in the center.
I roll it up and use water to seal the edges. I find it works really well and you don’t have to waste a whole egg.
Fry until golden brown and serve with your favourite sweet chilli sauce.