Spring Rolls

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into thin strips
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup sliced mushrooms
• 1/4 cup chopped green onions
• 12 spring roll wrappers
• 1 egg, beaten
• Oil for frying

Instructions:

1. In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger to make the marinade for the chicken.
2. In a separate bowl, marinate the chicken strips in the marinade for 30 minutes.
3. In a large pan or wok, stir-fry the marinated chicken over high heat until cooked through. Set aside.
4. In the same pan, stir-fry the cabbage, carrots, mushrooms, and green onions until slightly softened. Set aside.
5. Take one spring roll wrapper and place about 2 tablespoons of the cooked chicken and vegetable mixture in the center.
6. Fold the bottom edge of the wrapper towards the center, then fold in the sides, and roll tightly. Use the beaten egg to seal the edges of the wrapper. Repeat with the remaining wrappers and filling.
7. In a large pan or deep fryer, heat oil over medium-high heat. Fry the spring rolls until golden brown on all sides,