Chicken Egg Rolls (lifeinthelofthouse)

Egg Rolls

1 lb ground chicken
2 t fresh minced garlic
1 t fresh minced ginger
2 c shredded cabbage
1 c shredded carrots
1 green onion, thinly sliced
14 egg roll wrappers
2 T flour
1 T water
oil for frying

In a large skillet over medium-high heat add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 min or until mix is heated. Turn off heat and remove skillet from burner. In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying.) Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 c chicken mix into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the 2 side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped. Carefully place 2 – 3 egg rolls at a time into the hot oil. Fry rolls for 2 – 3 min using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

Sweet and Sour Sauce

3/4 c sugar
4 T ketchup
1/2 c distilled white vinegar
1 T soy sauce
1 t garlic salt

Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.

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