Egg Rolls

These are wonderful! The best egg rolls we've ever had! The sweet and sour sauce is super yummy too.



Egg Rolls

3-4 Chicken Breasts, cooked and shredded
1 16oz. Bag raw coleslaw vegetables
3-4 celery stalks, sliced
5 green onion chives
1 pkg (20count) Wonton wrappers
1 egg
Ginger
Garlic
soy sauce

Sweet & Sour Sauce (I halved this and still had left overs)

1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated

Put shredded chicken in big bowl with enough soy sauce, ginger and garlic to marinate chicken (a fast, easy way to get shredded chicken is to boil it in water for about 30-45 minutes, then shred with fork) In a large stir fry pan, cook coleslaw mix, celery and green onions until just tender with 1 tbs. oil. Add veggies to chicken bowl, mix with veggies. Season to taste with salt, pepper, or garlic salt. In a small bowl, whisk one egg with 1 part water. To fill the wonton wrappers, place a heaping spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Try to seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. The Wonton wraps I used had a picture that showed how to roll them. Fill all wrappers, then start the deep frying process. In a wok or large pan, fill enough oil to deep fry egg roll. Wait until oil is hot enough before putting egg roll inside. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your egg rolls, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.

For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!


It makes a TON!


This is what I like to use for the garlic and ginger. I put about 2 T in with the chicken. Be sure to cook the chicken first. I used about 1/4-1/2 c. soy sauce to marinate the chicken.