Ingredients
2 packages of egg roll skins
1 head bok choy
1 bunch celery
1 bunch green onions
1 bag bean sprouts
5-6 chicken breasts chopped
3-4 tsp soy sauce
3-4 tsp peanut oil
Cooking oil
Preparation
Wash and dry all ingredients. Chop vegetables into very small pieces. Add vegetables and chopped chicken to small pot with oil and soy sauce; stir until wilted. Add salt, pepper and additional soy sauce to taste. Drain and set aside.
Lay out egg roll wraps on flour, fill each with 1-2 tbsp of vegetable mixture. Fold in purse style fold and fry in oil until golden brown. Repeat with other wrappers until you have used all of the mixture.
