The delicious recipe for chicken egg rolls!

Ingredients :

For the egg rolls:

• 1 tablespoon olive oil
• 2 minced garlic cloves
• 1 tablespoon freshly grated ginger
• 1 lb boneless chicken
• 3 cups (750 mL) shredded cabbage
• 1/2 cup (125 mL) grated carrots
• 1/2 cup (125 mL) bean sprouts
• 3 shallots, finely chopped
• 2 tablespoons of soy sauce
• 1 tablespoon of white wine vinegar
• 1/2 teaspoon cayenne pepper flakes
• 12 egg roll rollers
• 1 egg, beaten to brown

For the sauce:

• 1/3 cup (85 ml) soy sauce
• 1/4 cup (65 ml) white wine vinegar
• 1 tablespoon sesame oil
• 1 shallot, minced

Preparation :

1. Preheat the oven to 350°F (175°C).
2. In a large pot, heat a drizzle of olive oil on medium-high. Add garlic, ginger, chicken and cabbage. Cook for 3 to 4 minutes and add the carrots, bean sprouts, shallots, soy sauce, white wine vinegar and cayenne peppers. Mix well and cook until the liquid has evaporated.
3. Removed from the fire. The vegetables should still have a little crispiness.
4. Place the egg roll wrapper in front of you on a work surface and spoon 3 tablespoons of the chicken mixture into the center.
5. Brush the dough well on the corners with the beaten egg and close the egg roll.
6. Repeat for all rolls!
7. Line a baking sheet with a sheet of parchment paper. Put the egg rolls on the plate.
8. Cook for 10 minutes on one side, flip and cook for another 8-10 minutes until crispy.
9. Meanwhile, mix all the sauce ingredients together.
10. Serve with the small sauce!

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