1 chicken, skinned, deboned, and cut into small pieces. A rotisserie chicken works great. (or use half the chicken and add another meat, such as 8 oz. ground sausage, cooked and crumbled)
16 oz. tri-color coleslaw (pre-chopped mix) or cut up your own cabbage.
1 medium onion chopped finely
1 medium bell pepper, cut into small pieces
Spices to taste (see below*)
soy sauce (A good bit)
1 pkg eggroll wrappers and oil for frying
In a large skillet with high sides, melt 1/2 stick of butter (or use your choice of oil) over medium heat. Add onion and pepper, cooking till soft, then add coleslaw mix or cabbage. Cook until soft and well combined. Add meat, and reduce heat to low.
*Add spices to taste. I add ground chicken bouillon, ginger, turmeric, pepper, McCormick's jalepeno garlic, or whatever sounds good at the time. Do not add salt yet as the bouillon and soy sauce are quite salty. I also add a TBSP or so of sugar.
Add some soy sauce, and taste. Add more if needed. Now is the time to add salt, or decide it doesn't need any. Mix all well and remove from heat.
Drain off excess liguid if needed. If mixture is too wet, the eggrolls will be difficult to roll.
Now it's time to set up your work station. Have eggroll wrappers on hand, a small container of water, paper towels (to keep your work area dry), the eggroll filling, and a place to put your finished eggrolls (I use a piece of aluminum foil or wax paper).
Follow directions on your eggroll package for rolling (I use more filling than it says to). Fry according to directions and take up on paper towel lined plate.
If you want a dipping sauce that's more original, whisk together the following:
Hot sauce, ginger, turmeric, popcorn butter powder, jalapeño garlic, deli mustard w horseradish, honey mustard, sweet n sour sauce, soy sauce, dash of salt.
