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:

    1. Mix together all ingredients except the egg roll wrappers.
    2. Heat about 2 tbsp. vegetable oil in a large skillet. Add filling mixture and cook until cabbage is soft.
    3. Remove from heat and let cool for 5 minutes.
    4. 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.
    5. Add 1/3 cup filling.
    6. Fold in sides to the middle.
    7. Then pull up the bottom.
    8. 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.
    9. Heat a few inches of oil in a large, deep skillet until water droplets will sizzle in it.
    10. 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