There is something very satisfying, almost sensual, about the crunch that one hears biting into an eggroll. Possibly it is because the crunch is made up of so many different details: the cracking sounds from the fried
wrapper, the crisp severing of cabbage and onion slivers, the meaty background of chicken, pork, or marinated tofu softening all the other ingredients' edges, and the top note of a satisfied eater licking the sharp-sweet sauce from lips that curve into an involuntary smile, anticipating the next bite.

Carrots, shredded ¾ lb (about 2-3)

Cabbage, shredded .5 lb (1/4 of an average sized head)

Red pepper, sliced in paper thin strips ½ ea

Dried mushrooms, rehydrated 1 oz

Garlic Powder 5 Tbsp

Onion, radially sliced (from pole-to-pole) paper thin 1 ea

eggs, scrambled, cooked,

and chopped fine 2 ea

Cooked shredded chicken 2 Cups

Ginger, minced 1" piece

Cilantro, leaved and stems chopped ¼ bu

Soy sauce 4 Tbsp

Lime juice 1 fl oz (2 Tbsp)

Roasted sesame oil 4 Tbsp

Buy packaged eggroll wrappers at any supermarket - they are often found in the natural foods refrigerator with the tofu and veggie cheese.

Method:

I keep shredded chicken in my freezer at all times, since my family's favorite quick snack/meal is chicken quesadillas. If you're not like me, the easiest way to prepare the chicken is to buy chicken thighs and cook them covered in water or chicken stock on low for an hour or so until the meat is falling off the bones. Pull the chicken out of the liquid and let cool. Shred the meat and store in the freezer until you need it.

Combine all ingredients. Toss to coat in the marinade and let sit for ½ hour. Pour off excess liquid.

Open the package of eggroll wrappers and wrap them loosely in a damp paper towel (if they dry out, they will be hard to fold). Remove one from the stack and place on the counter in front of you, on an angle so you see a diamond shape. Using up to ¼ C filling per eggroll, place the filling in the center of the eggroll wrapper. Fold the side corners in; starting from the bottom corner, roll tightly to form a cylinder. Wet the final corner with some water or egg white in order to seal it tightly. Place rolled eggrolls on a greased or floured tray so that they don't stick together.

When you are done assembling the eggrolls, you can panfry in an oil of your choice (peanut oil is great due to it's high smoke point) and serve immedately, or freeze them right on the tray; once they are frozen individually, remove them from the tray and store in a ziploc bag until you need them. This recipe makes way more eggrolls than a family of 4 can eat in a sitting (about 30)- perfect for a party or stocking your freezer with snacks.

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