Miniature Chicken Eggroll Appetizers - cooking recipe

Ingredients

14 -16 egg roll wraps
2 chicken breasts, boneless, skinless
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
2 teaspoons soy sauce
2 tablespoons canola oil
1 garlic clove, minced
1 stalk celery, finely diced
1 small onion, finely diced
2 cups green cabbage, finely shredded
1 cup bean sprouts, rinsed
1/4 cup carrot, shredded
1 teaspoon salt
1/4 teaspoon black pepper
2 green onions, finely diced
2 cups canola oil or 2 cups peanut oil, for frying

Preparation

Set out eggroll wrappers to bring to room temperature. Cover with a damp cloth to keep them from drying out if needed.
Rinse the chicken breast and pat dry with paper towels, cut off any fat. In a medium size sauce pan, over medium heat, add chicken and fill with water. Bring to a boil until chicken is fork tender, (about 30-35 minutes). Remove from heat, drain and let cool to the touch. Finely dice chicken and set aside.
In a small size mixing bowl, mix together the oyster sauce, sesame oil and soy sauce. Set aside, then wash and prepare the vegetables.
Heat the wok or large size skillet on medium-high heat, and add 2 tablespoons oil. Add the minced garlic and stir until aromatic (15 seconds). Add the celery and chopped onions to the hot oil.
Stir-fry until the onions are beginning to brown, and then add the cabbage, bean sprouts and shredded carrots. Add salt and pepper to taste to the bean sprout mixture. Stir in the diced green onions and stir fry for 2 minutes more.
Add the chicken to the wok or skillet. Then add the sauce mixture with the chicken and vegetables. Stir well to coat, then remove from the heat and let cool to the touch.
Assembling the egg rolls:
Cut the wrappers down the middle, turn them over and cut down the middle again, (making 4 small even squares), lay an egg roll wrapper square out in front of you with point facing you.
Place 1 tablespoon of the filling in the middle, spreading it out so it doesn't bunch up but not going right to the edges of the wrapper. Dip your finger tips in water. Wet 3 edges of the wrapper, excluding the bottom edge that is closest to you.
Lift the bottom of the wrapper over the filling. Fold in the sides, pressing down to stick, and roll up the egg roll the remainder of the way. Press down the top edge to seal.
Carefully add the miniature stuffed egg rolls into the hot oil, (seam side down), 10 to12 at a time, and deep-fry until they turn golden brown. (Add more oil, if needed). Remove and drain on paper towels.
Serve with Sweet and Sour sauce, Duck sauce and/or Hot Mustard for dipping.
Makes about 64 miniature eggrolls.