Korean Friday 

Winner winner chicken (egg roll) dinner:

Chicken and vegetable egg rolls 


Steamed baby bok choy 

Steamed rice 

Sesame bean sprouts 

Egg roll filling:

Over 1lb ground chicken was used 

1 Chopped onion 

Minced garlic (3 cloves) and ginger (1tbsp)

2 cups Shredded napa cabbage 

1/2 cup Water chestnuts 

1.5 cups Bean sprouts 

3 Tbsp Soy sauce 

2 Tbsp Seasame oil

1 Tbsp Rice vinegar

1 tsp Oyster sauce 

Sprinkle in sesame oil, soy sauce, rice vinegar and oyster sauce in bottom of a nonstick pan over medium heat 

Add the onion and minced garlic and ginger and chopped daikon radish about 6-7 minutes 

Then add ground chicken 

Break up with a wooden spoon and stir 

Add some garlic powder and onion powder for taste 

Add the water chestnuts and napa and bean sprouts 

Stir and let cool completely 

Spoon the cooled filling into large egg roll wrappers and seal with egg wash 

Fill a pan with vegetable or canola oil and heat …once it sizzles after a drop of water is dropped into the oil, it’s time for golden fried goodness 

Carefully place the egg rolls into the pan without overcrowding and after a minute or two flip them 

Drain them standing up on paper towels 

Serve with chili sauce or soy sauce 

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