Chicken Egg Rolls Japanese cooking recipe

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1/2 cup vegetable oil
1 cup onion (finely chopped)
1 garlic clove (crushed or minced)
3 ounces boneless chicken breasts (cooked)
1/4 cup carrot (julienned)
1/4 cup green onion (julienned)
1/4 cup red bell pepper (cut into strips)
1/4 cup bean sprouts
1 tablespoon sesame oil
12 egg roll wraps
1 egg white (lightly beaten)

1Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic.
2Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic).
3Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.).
4Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white.
5Chill in the fridge for 15 minutes before cooking.
6You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!

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