Chicken Egg Rolls
Ingredients:
- soy sauce - 1/2 cup
- packed light brown sugar - 1/4 cup
- ground ginger - 1 T
- garlic powder - 2 tsp
- shredded Chinese cabbage - 6 cups
- carrot, peeled, shredded - 1
- scallions, chopped - 3
- diced or shredded cooked chicken - 1 cup
- egg roll wrappers - 12
- egg, lightly beaten - 1
Instructions:
In a bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well.
In a second bowl, combine cabbage, carrot, scallions and chicken; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat; let stand 10 minutes. Drain mixture in a colander, squeeze moisture from cabbage mixture.
Spoon 1/2 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll with egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, (envelope fashion); roll up tightly.
Heat 1 1/2 inches of oil over medium-high heat, until hot. Add 3 or 4 egg rolls and fry 3 - 4 minutes per side, or until golden. Drain on a paper towel lined plate. Serve immediately with spicy mustard.
