1 pack Hamilton’s Smokehouse Smoked Chicken Deli Slices, thinly sliced
4 tbsp. cooking oil
2 cloves garlic, finely minced
1 tsp. fresh ginger, grated
1-2 stalks escallion, chopped
¼ cup water
½ head of small cabbage, shredded
2 carrots, thin julienne cut
2 tbsp. oyster sauce
5 spring roll wrappers, defrosted
2 cups canola or vegetable oil (for deep drying)
Instructions
For the filling:
Place wok on burner and heat until slightly smoking. Add oil and swirl the wok to spread oil.
Add escallion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics.
Add carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry vegetables for 2 minutes, or until the carrots have softened. Add the chicken slices into the wok, stir well.
Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side.
When the mixture is cool, discard the liquid.
For the wraps:
In a small bowl, whisk together the cornstarch and water making a slurry. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.
Add 1 tablespoon of filling to egg roll (see photos for instructions) and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.
For frying:
When ready to fry, heat 1 ½" of oil in a wok or deep, heavy skillet to 350 F. Carefully slide in the egg rolls; a few at a time.
Turn the egg rolls occasionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with remaining.