Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (120ml) water
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 cup (150g) shredded cabbage
  • 1/2 cup (75g) shredded carrots
  • 1/2 cup (75g) bean sprouts
  • 1/2 cup (75g) cooked and shredded chicken
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) honey or agave syrup
  • 1 teaspoon sesame oil
  • Optional: sliced green onions

Instructions:

  1. In a bowl, combine flour and salt. Add egg and water, mixing until a dough forms. Knead until smooth, then cover and let rest for 15 minutes.
  2. In a large bowl, mix cabbage, carrots, bean sprouts, chicken, soy sauce, sesame oil, ginger, and garlic. Toss until well combined.
  3. Divide the dough into equal pieces. Roll each piece into a thin circle (about 6 inches in diameter).
  4. Place a spoonful of filling in the center of each wrapper. Fold the sides over the filling, then roll away from you to form a tight roll. Seal edges with water if needed.
  5. Heat oil in a frying pan or deep fryer over medium heat. Fry egg rolls until golden brown and crispy (about 2-3 minutes per side). Drain on paper towels.
  6. Whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl.