Ingredients:
Head of Cabbage shredded
2-3 grated carrots
2-3 Chicken Breasts cooked and cut into tiny pieces
Garlic ½ t. fresh or powder
1 t. Chinese five spice
Ginger a couple shakes
Teriyaki sauce- around ¼ C. w/1T. brown sugar (Give or take, whatever taste best)
La Choy Sweet ‘n’ Sour Sauce
2 packages of large square egg roll wraps
Directions: Shred cabbage, carrots, add garlic, Chinese 5 spice, ginger, sauce in a couple T. oil until soft. Take off heat and let them cool down. Cook cut up chicken with some garlic and teriyaki sauce. (Taste test to your liking) When everything has cooled down so it’s not “hot,” combine it in a large bowl. If it is hot it will tear your wrapper. Wrap up the egg rolls as directed on the packaging. (Fold like envelope, as you do it dip your finger in water and put on corners to help wrap stay shut) Heat up fryer to about 275 degrees and cook egg rolls until golden brown. Line a 9x13 pan with foil and paper towels on top to soak up oil. Cook 3 at a time, place in pan and cover with foil to keep warm while you cook all of them. If you don’t have a deep fryer, cook in a skillet with oil. Makes 25-30 egg rolls. Serve with Sweet ‘n’ sour sauce.
I love this dish! Thanks to my friend Janai for Sharing this with me! (I took this picture after I had frozen them so ignore the ice crystals!)
No comments:
Post a Comment