I'll start with an easy one that everyone enjoys.

Chicken Egg RollsMother smurfers!

You will need

a pack of skinless chicken breasts or chicken tenders (a pack of 4 tenders)
cabbage (or sprouts)
a medium white onion
1-3 carrots
2-4 cloves of garlic
black pepper
wonton skins
skillet/pan
a frying skimmer
a deep fryer
a gallon of canola oil
a soup bowl sized Tupperware container with lid.


Start by adding the oil to the fryer and setting it to around 375-400 degrees.

While that preheats, begin by dicing your chicken breasts into dime sized bits, or even smaller if you have the patience. Then quickly cook them on the stove. It shouldn't take long since the bits are so small. Monitor your heat.

Put your chicken in the Tupperware bowl. Crush up your cloves of garlic. Soon the neighbors will think you're Korean/Italian. Add the amount of black pepper and crushed garlic that meets your personal preference. I usually use around 2-3 cloves of garlic, and a tbl spoon of pepper for it all. Place the lid over the bowl and shake it until the chicken is coated.

Take the white onion and dice up enough of it to fill 1 a cup. Wipe away your tears. Maybe add the tears to the chicken if you're into that sort of thing.

Clean and peel the carrots, then julienne them. Some people use a grater for this, just watch out for grated knuckle in the carrots. Enough to fill a cup and a half should be good.

Clean and shred (or dice) the cabbage. You will need around 2 cups. If you chose sprouts, just clean them.

Now its time for egg roll folding! Witness your poor motor skills and learn new swear words! (Actually, it's pretty easy. Some people just hate it.) Take the first wonton skin and place it in front of you so it's oriented like a diamond instead of a square. Place a mixture of all your ingredients in the bottom center of the diamond. Grab the bottom corner and roll it over the ingredients. Now fold/tuck each side, then continue rolling the skin. This pins the corners inside the roll. I take a dab of water or oil and smear it on the top inside corner of egg roll. This helps it stick together, and keep the skin in place.

Things in the fryer should be ready to roll by now. You can add a little piece of left over chicken or vegetable first to make sure things are hot enough. The size of your fryer decides how many you can fry at once. They should be able to float freely. Place them in gently and lay them away from you to avoid second degree face burns. Or not. Maybe you're making these for a Halloween party and horrible burns make a good costume. That's really up to you.

It should take around 3-5 minutes, or until the skin on the egg rolls (and possibly your face) is golden brown and a little bubbled. You might have to take a fork or a pair of tongs to rotate them so they cook evenly. Just keep an eye on things.

When they're ready, scoop them out with the skimmer, and let them drip the oil off for a moment.

I like to serve them with a 50/50 mixture of plum sauce and mango chutney, with a few ounces of lime juice for my own idea of sweet and sour sauce. They'll work with what ever you prefer. Spicy mustard is also a nice choice.

Enjoy! I hope you like them, and I hope those burns and grated knuckles were worth it!