Ingredients
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1 egg
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1 cup cooked brown rice
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2/3 cup finely grated zucchini
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1/4 cup finely grated carrot
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2 cups thinly sliced cabbage (to save time, buy packaged coleslaw mix)
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1/3 cup frozen peas
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2 tablespoons chopped cilantro
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1 1/2 teaspoons grated ginger
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salt and pepper
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1 (20 count) package egg roll wraps (may substitute small flour tortillas)
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oil (for frying)
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1/2 cup pineapple juice
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3 tablespoons honey
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2 tablespoons vinegar
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1 lb ground chicken
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2 green onions, chopped
Instructions
- Combine all filling ingredients in a large bowl.
- Fill each wrapper with about 1/3 cup or more of the meat mixture.
- Roll up (burrito style) and seal edges with water (if using tortillas, seal with toothpicks).
- Heat oil in a large skillet or sauté pan over medium high heat and brown the roll ups for about 3-4 minutes on each side, until golden and cooked through.
- Drain on paper towels.
- Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly.
- Combine water and cornstarch, and add to juice mixture, stirring constantly.
- Remove from heat and allow to cool slightly.
- Serve hot roll ups with warm dipping sauce.