Chicken Egg Rolls

(Courtesy of Mr Food)

Ingredients:
1/2 c. soy sauce
1/4 c. packed light brown sugar
1 Tbsp. ground ginger
2 tsp. garlic powder
6 c. shredded Chinese cabbage
1 large carrot, peeled and shredded
3 scallions, chopped
1 c. diced cooked chicken
12 egg roll wrappers
1 egg, lightly beaten
Oil for frying

Directions:
In a small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well.

In a large bowl, combine cabbage, carrot, scallions and chicken; mix well.  Pour soy asuce mixutre over cabbage mixutre; toss to coat well and let stand 10 minutes.  Place cabbage mixture in a colander and squeeze to drain well.

Spoon about 1/2 c. cabbage mixture evenly onto center of each egg roll wrapper.  Lightly brush edges of egg roll with beaten egg.  Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.

In a deep medium saucepan over medium-high heat, heat about 1 1/2 inches oil until hot but not smoking.  Add egg rolls in batches and fry 3-4 minutes per side, or until golden.  Drain onto a paper towel-lined platter.  Serve immediately, but be sure to use caution- the filling will be hot.

Note~  Can serve with soy sauce, duck sauce or spicy mustard.

http://www.mrfood.com/Appetizers/Chicken-Egg-Rolls

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