Ingredients:
1 small onion, chopped fine
5 cups packaged cabbage/coleslaw mix
1 tablespoon soy sauce
1 teaspoon ginger paste (found in the produce department of the grocery store)
Salt and pepper, to taste
15 egg roll wraps
1 quart oil, for frying
3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
2 eggs, scrambled and mashed (optional)
Directions:
Prepare the Filling:
In a large skillet over medium heat, cook the ground chicken until browned. Add the chopped onion and minced garlic, cooking until the onion is translucent. Stir in the cabbage/coleslaw mix, soy sauce, ginger paste, salt, and pepper. Cook until the cabbage is tender, about 5-7 minutes. If using, add the scrambled eggs and mix well. Remove from heat and allow the filling to cool slightly.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface, with one corner facing you. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the top corner with a bit of water. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
In a large pot or deep skillet, heat the oil over medium-high heat. Once the oil is hot, carefully add the egg rolls in batches, being sure not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the egg rolls with a slotted spoon and drain on paper towels.
Serve:
Serve the egg rolls hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
Prep Time:
30 minutes
Cooking Time:
15 minutes
Servings:
4 servings
Nutritional Information (per serving):
Calories: 320
Protein: 15g
Fat: 18g
Carbs: 30g