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Easy Chicken Egg Rolls Recipe

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This recipe for Easy Chicken Egg Rolls is from The Cook Medical Center 2014 Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. of purchased Coleslaw mix
8 oz. Deli Roasted Chicken Breast , shredded (2 c.)
1/2 c. sliced green onion
3 T. reduced-sodium soy sauce
3/4 tsp. ground ginger
1/2 tsp. garlic powder
1 (16 oz.) pkg. refrigerated egg roll wrappers
Cooking oil for frying
Bottled sweet and sour sauce
Directions:
Directions:
Preheat oven to 300ºF. In a large bowl toss together coleslaw mix, chicken, onion, soy sauce, ginger, and garlic powder. Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper. Fold bottom corner over filling, tucking it in under on the other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal. Repeat with remaining chicken mixture and egg roll wrappers.

In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365ºF. Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often. Drain on paper towels. Keep warm in oven while frying remaining egg rolls. Serve immediately with sweet and sour sauce.

 

 

 

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