Egg Rolls

By 1For_Him

Ingredients

• 3 cups finely diced cooked chicken
• 2 tsp canola oil
• 1 tsp sesame oil
• 1 garlic clove
• 2 cups chopped or shredded carrots
• 1 can water chestnuts, chopped
• 1/3 cup green pepper, chopped
• 1/3 cup chopped green onions
• Napa cabbage, washed and shredded
• 2 tsp cornstarch
• 3 Tbsp water
• 1/4 cup soy sauce (maybe more)
• 1 tsp brown sugar
• 1 tsp grated fresh ginger
• 1 spoon of peanut butter
• egg roll wrappers

Details

Servings 40

Preparation

Step 1

Cook and dice chicken. Set aside.

In skillet, put oils, garlic, carrots, water chestnuts, pepper, green onions, and cabbage, and cook until tender. Add chicken.

Mix remaining filling ingredients and stir into chicken/veggie mixture.

Put spoonful of mixture on wrapper and roll.

Fry in oil until light brown. Freeze. Bake until heated through.

(All of these measurements are approximate. I used 2 pkgs of wrappers and had a few left over this time, but I usually try to make 40 at a time.)