2 Tbsp. sesame oil (Canola or vegetable oil will work too.)
1 pound boneless, skinless chicken breast
1 small purple onion, finely chopped
2 Tbsp. minced garlic
1 cup shredded carrots
2 cups shredded cabbage
4 oz. crimini mushrooms, finely chopped
1/4 cup soy sauce
1 package eggroll wrappers
3 cups canola oil
Chop chicken breast into tiny pieces no more than 1/8" thick. (Chef's Note: Ground chicken or turkey works well too.) In a large saute pan, heat sesame oil over medium high heat. Add chicken. Saute 5-7 minutes until chicken is cooked through. Add onions and garlic. Saute for 5 minutes, stirring often. Add shredded carrots, cabbage, and soy sauce. Saute another 5 minutes. Add mushrooms. Saute 5 minutes more until cabbage has cooked down. Remove from heat and let cool until able to handle.
Heat canola oil in a large frying pan over medium high heat. To roll eggrolls, place 2 Tbsp. veggie mixture in each eggroll wrapper. Fold according to package directions. Seal edges and place in hot oil. Fry for 3 minutes on each side until golden brown. Drain on paper towels. Serve with your favorite dipping sauce. We like sweet chili sauce, soy sauce and spicy mustard.