Egg Rolls

Ingredients

• 2 chicken breast halves, diced
• 2 tablespoons sesame oil
• 1 teaspoon garlic, minced
• 2 cups cabbage*
• 2 carrots, shredded*
• 1/2 teaspoon ginger, grated
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 package egg roll wraps
• oil for frying, 2 " deep

Directions

• 1. In skillet, stir fry chicken in sesame oil until tender.
• 2. Add garlic, ginger, cabbage and carrots. Stir fry 3 minutes.
• 3. Add sugar and salt.
• 4. Combine soy sauce with cornstarch. Stir into chicken mixture and cook until well blended and slightly thickened.
• 5. Place about 2 tablespoons mixture in one corner of egg roll wrapper. To roll, follow instructions on package.
• 6. Deep fry in hot oil (350 degrees) until lightly browned.
• 7. Serve with sweet and sour sauce, soy sauce or hot mustard.

Servings

• Makes 18

Tips

*Substitute packaged cole slaw mix

Leftover egg rolls can be placed in freezer bags and frozen. To serve, reheat in oven, uncovered.