Chicken Egg Rolls

By TrayH

Ingredients

• 1/2 cup soy sauce
• 1/4 cup packed light brown sugar
• 1 tablespoon ground ginger
• 2 teaspoons garlic powder
• 6 cups shredded Chinese cabbage
• 1 large carrot, peeled and shredded
• 3 scallions, chopped
• 1 cup diced cooked chicken
• 12 egg roll wrappers
• 1 egg, lightly beaten
• Oil for frying

Details

Adapted from mrfood.com

Preparation

Step 1

* 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 sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes.

* Place cabbage mixture in a colander and squeeze to drain well.

* Spoon about 1/2 cup 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 spring rolls in batches and fry 3 to 4 minutes per side, or until golden.

* Drain on a paper towel-lined platter.

* Serve immediately, but be sure to use caution -- the filling will be hot.

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* Serve with duck sauce or spicy mustard, they'll taste as good as (or better than!) the ones served in restaurants!