Spring/Egg Rolls (Chicken/Shrimp)

Whisk together soy sauce, rice wine, black pepper and corn starch

Heat wok and add 1 tsp of the sesame oil

Add chicken and shrimp to work, cook

Add marinade to chicken and shrimp. Cook for another 2 minutes, stirring until all marinade is combines with the chicken and shrimp.

Remove chicken and shrimp from wok.

Wipe, don't wash, wok clean. Return to stove top and add 1 tsp sesame oil.

Add garlic to wok and just as the garlic turns slightly brown, add ginger and onion. Save about a tsp of garlic for cooking oil.

After about 1 minute, add cabbage and carrots to garlic mixture. Stir for about 2 minutes, just until cabbage starts to soften.

Add chicken, then toss in soy sauce.

Using a paper towel, line bottom of a baking pan and spread chicken over paper towel. This will allow the excess liquid to be absorbed.

Prepare the egg rolls first before heating the oil.

For each won ton wrapper, fill with 2 tsp of chicken and shrimp mixture.

Fill a bowl with water. Dip your index finger in the water and trace the 4 corner edges with the water. Roll and seal. Repeat

Heat oil with garlic. When garlic turns slightly brown, remove garlic. You want to capture that slight hint of garlic with these bad boys.

Place egg rolls in oil and cook until bottom is brown, flip and continue cooking until all sides are brown.

Remoce and place on paper towel to drain oil. Top with the garlic you removed from the oil.