Egg Rolls - Janette Johnson
Recipe
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Ingredients
- 10.0833333333333 pkg egg roll wraps
- 30.25 cooked chicken breasts, cubed
- 10.0833333333333 small cabbage, chopped
- 30.25 large carrots, peeled and grated
- Ginger
- Garlic
- Onion powder
Sauce:
- 20.166666666667 tbsp cornstarch
- 20.166666666667 tbsp rice vinegar
- 30.25 tbsp ketchup
- .750.0625 cup water
- .660.055 cup sugar
Steps
- Combine chicken, cabbage, and carrot in a big heated frying pan or wok with 1 tbsp oil. Season with ginger, garlic, and onion powder and a pinch of salt. Cook until cabbage is tender. Add a spoonful to each wrap and seal (directions on package). Fry until golden brown. Drain well.
- Sweet and Sour Sauce: Combine in a saucepan the cornstarch, vinegar, ketchup, water, and sugar. Mix well. Bring to a boil and simmer till it thickens. Serve with the egg rolls.
Under 30 min.
Medium
