1/2 head of cabbage, shredded
1 onion, chopped
4-5 carrots, chopped or shredded
2 T. oil (coconut or olive work well)
1 cup chicken, cooked and cut up in small pieces
1/2 tsp. ground ginger
1 tsp. garlic powder
salt and pepper to taste
soy sauce to taste (I used about 3 tablespoons.)
egg roll wrappers (I use Melissa's.)
coconut oil for frying (I used about 3/4 cup>)
Chop up the veggies. I threw them all in the food processor which pulverized them. That was fine with me, but if you like a bit bigger chunks, you could do it by hand. In a large skillet, heat 2 tablespoons of oil and add everything but the wrappers and coconut oil to fry them in. Saute the mixture about 3-5 minutes, stirring frequently. You'll end up with this.
Remove from heat, but keep it close. Next, open your egg roll wrappers. Feel free to fill and roll the wrappers as intended, but I do it a bit differently so I don't have to use so much oil to fry them in. I cut the egg roll wrapper down the middle to make 2 egg rolls from each wrapper. Make a small pile of filling on the end of each piece. They end up looking more like a giant ravioli than an egg roll, but it tastes the same.
When you have a few done, heat up coconut oil in a skillet to fry these bad boys up. I used a medium sized cast iron skillet. They seem to keep the temperature constant more so than the non-stick varieties I have. When the oil is hot enough (I can tell because the oil starts to swirl a little in the pan), put your egg rolls in.
Serve with homemade sweet and sour sauce or just eat them plain if you are too tired to make the sauce. That was my excuse! Enjoy!