The day before I am going to make egg rolls I thaw and cook a whole chicken in the crockpot. I usually let the chicken cook overnight so it is ready the next day to de-bone and cut up.
For this batch of egg rolls, I used about 3 cabbages, 4# of carrots, 1/2 a chicken, and 3 onions. I tripled the recipe below.
1 small cabbage, chopped
3-5 carrots, shredded
1 onion, diced
1 TB olive oil
2 TB soy sauce
1 tsp. garlic powder (adjust to taste)
1 tsp. ground ginger (adjust to taste)
1 c. cooked chicken pieces
1 package egg roll wrappers (I find these in the organic refrigerated section of Kroger)
First, prepare all the vegetables and place in large pot or pan with olive oil. I had to use a large pot since I tripled the recipe.