Chicken Eggrolls

Grind the 3 boneless chicken thighs. Finely chop the onion, shred the 2 carrots and 1/4 cabbage.

Soak the bean threads in boiling water until softened, drain them well, then cut them into approximately 1-inch pieces.

If using any optional mushrooms, celery, string beans, or zucchini, chop them into small pieces before cooking.

Beat 1 egg with a fork and set it aside for adding to the filling. Beat the second egg separately and reserve it for sealing the egg rolls.

Heat 1/4 cup oil in a large skillet over medium-high heat.

Add the ground chicken and cook until it begins to brown.

Add the finely chopped onion and shredded carrots. Cook until they begin to soften.

Add the shredded cabbage, softened bean threads, soy sauce to taste, and any optional vegetables. Cook for another 1–2 minutes, stirring frequently.

Pour the beaten egg into the filling and stir until the egg is cooked and incorporated throughout the mixture. Remove from the heat.

Place one egg roll wrapper on a work surface with a corner pointing toward you. Spoon some of the chicken filling near the lower corner.

Fold the lower corner over the filling, tuck in both side corners, and roll tightly.

Brush the final edge with the reserved beaten egg and press to seal. Repeat with the remaining wrappers and filling.

Heat enough additional oil in a medium frying pan for frying.

Fry the egg rolls in batches, turning once, until crispy and golden brown on both sides. Watch them carefully because they brown quickly.

Remove from the oil and drain before serving hot.