Crispy Chicken Egg Rolls

Squeeze the vegetables firmly by hand, or wrap them in a clean kitchen towel and press out as much liquid as possible. The filling must be dry so the egg rolls stay crisp.

Make the filling: Add the drained vegetables to a large bowl with the scallions and cooled chicken. Toss until evenly mixed. Taste and adjust lightly with salt or white pepper if needed.

Wrap the egg rolls: Place one wrapper on the counter with a corner facing you. Add a compact handful of filling near the lower third of the wrapper. Fold the bottom corner over the filling, fold in the sides, then roll tightly.

Brush the final corner with beaten egg and press to seal. Place the finished egg rolls seam-side down on a lightly floured tray while you wrap the rest.

Fry the egg rolls: Pour enough peanut oil into a deep pot to fully submerge the rolls and heat to 325°F / 160°C. Fry a few egg rolls at a time for about 5 minutes, turning occasionally, until evenly golden and crisp.

Drain on a wire rack or paper towels. Let cool for a few minutes before serving with chili sauce, sweet chili sauce, or hot mustard.