Chicken Egg Rolls
What you need:
- 1 pkg. egg roll wrappers (found by tofu - usually in the produce section)
- 1 (16 oz.) pkg. coleslaw mix
- 2 tsp. ground ginger*
- 1 tsp. garlic powder*
- 2 tsp. vegetable oil*
- 1 pkg. chicken breasts, cooked and shredded*
- Vegetable oil for frying
* Tami's recipe used fresh ginger and garlic, sesame oil (my son is allergic to it), and 1 cup cooked, cubed chicken.
Directions:
- Mix together all ingredients except the egg roll wrappers.
- Heat about 2 tbsp. vegetable oil in a large skillet. Add filling mixture and cook until cabbage is soft.
- Remove from heat and let cool for 5 minutes.
- To assemble the egg rolls for frying, take one egg roll wrapper, lay out to look like a diamond, and wet edges with water. I use my finger to do this, it's easier, I think.
- Add 1/3 cup filling.
- Fold in sides to the middle.
- Then pull up the bottom.
- Roll tightly from the bottom and fold the top corner down. If it isn't sealing well, dab your finger in the water and wet the corner again.
- Heat a few inches of oil in a large, deep skillet until water droplets will sizzle in it.
- Fry egg rolls in batches and remove to paper towel-lined plate once both sides are golden brown.
Recipe from Tami's Kitchen Table Talk