Ingredients
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4 cups purchased coleslaw mix
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8 ounces deli roasted chicken breast, shredded
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3 tablespoons reduced sodium soy sauce
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3/4 teaspoon ground ginger
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1/2 teaspoon garlic powder
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1 (16 ounce) package refrigerated egg roll wraps
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cooking oil (for frying)
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bottled sweet and sour sauce
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1/2 cup green onion, sliced
Instructions
- Preheat oven to 300°F
- In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder.
- Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper.
- Fold bottom corner over filling, tucking it under on other side.
- Fold side corners over filling, forming an envelope shape.
- Roll egg roll toward remaining corner.
- Moisten top corner with water; press firmly to seal.
- Repeat with remaining chicken mixture and egg roll wrappers.
- In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F
- Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often.
- Drain on paper towels.
- Keep warm in oven while frying remaining egg rolls.
- Serve immediately with sweet and sour sauce.