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Homemade Chicken Egg Rolls Recipe

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This recipe for Homemade Chicken Egg Rolls, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers



4 Large Chicken Breasts or 20-24 tenders
4 Tblsp toasted sesame oil, divided
1 small bunch green onions, sliced
2 cups carrots, shredded
2 cups cabbage, chopped
1 tblsp roasted garlic ( optional, I usually leave out)
1 tsp salt
1 tsp sugar
1 tblsp garlic pepper ( grill shaker pork)
1 tsp ground ginger
cup soy sauce ( low salt) or Braggs liquid amino
2 pks egg roll wrappers

Heat 2 Tblsp toasted sesame oil and cook chicken until tender, remove, shred and set aside. In same pot, add 2 Tbsp sesame oil and all veges, stir fry until wilted, add shredded chicken and seasoning, remove from heat.

Put 2-3 Tblsp of mixture in center of egg roll wrap, wrap up turning sides in. moisten last tip with water so it stick closed. Deep fry in oil until golden brown, Drain

Personal Notes:
Personal Notes:

Sweet and Sour Sauce - great dip for rolls

1 cup Sugar
cup apple cider vinegar
1 cup pineapple juice
cup ketchup
cup water
Ultra gel to thicken.

Bring all ingredients to boil, whisk in ultra gel,

Optional: add a couple shakes of Tabasco.




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