The original recipe came from Nakano.  We have changed it up a bit to accommodate our client’s tastes.

Makes 18 egg rolls

Serving Size: 2 egg rolls

⅓ cup/79ml soy sauce

¼ cup/60ml  Seasoned Rice Vinegar

1 teaspoon roasted sesame oil

2 tablespoon honey

2 cloves garlic, minced

2 teaspoons fresh ginger, finely minced

3 tablespoon cornstarch

1 tablespoon canola oil

1 pound/450g of chicken breast, small diced

1 tablespoon canola oil

½ cup celery/115g, sliced thin

1 ½ cups/150g Napa cabbage, thinly sliced

¼ cup/12.5g carrots, thinly sliced

2 scallions, sliced

2 cloves garlic, minced

Salt and pepper

18 egg roll wrappers

1 cup/250ml canola oil, to sauté

Combine soy sauce, Seasoned Rice Vinegar, sesame oil, honey, garlic, ginger and cornstarch. Heat oil in pan and cook chicken, then add teriyaki sauce and cook until thickened, approximately 3 minutes. Set aside. Wipe pan clean and add oil, celery, Napa cabbage, carrots, scallions, garlic, salt and pepper. Cook until all water is evaporated from cabbage. About 5 minutes. Transfer to chicken bowl and toss well to combine. Refrigerate for 15 minutes. Lay out 18 egg roll wrappers, fill each with ¼ cup of filling. Fold up bottom, then sides and roll like a burrito. Pan fry or cook in 350-degree oven for 15 minutes. For oven, spray egg rolls with cooking spray. Serve with chili sauce.Florida Chefs