2 small bags of Cole Slaw Mix (shredded carrots & cabbage)
Cooked, Shredded Chicken Breast
Lots of Soy Sauce
Pepper
1/4 c. Olive Oil
Frying Oil
Dipping sauces: hot mustard, soy sauce, sweet & sour, ranch.
Instructions
In a very large skillet or wok heat olive oil, saute the shredded cabbage & carrots, seasoned with pepper. Dash with soy sauce. Drain off any excess liquid with veggies are tender...aldente (not mushy!)
In a very large bowl combine shredded chicken with the sauteed veggies. Make sure the mix has been drained well of any excess liquid!
Plop some of the chicken veg mix in the center of an egg roll wrap and follow the folding directions. It's helpful to have a small cup of water nearby to dip your finger in and seal the edge at the end. By no means include excess water....we are frying these.
Heat up a skillet with a descent amount of frying oil...here is where some tongs come in very handy. GENTLY drop in the eggrolls and fry until golden and delicious. Serve with your choice of side sauces. Goes great with my fried rice recipe!
Originally Submitted
12/8/2008
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