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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 package(s) egg roll wraps |
1 bag(s) shredded cabbage |
14-16 scallions |
4 clove(s) garlic |
1 cup(s) shredded carrots |
1/4-1/2 cup(s) soy sauce |
1 teaspoon(s) ginger |
1 teaspoon(s) dry mustard |
1 pound(s) protein (e.g. chicken, shrimp) |
Directions:
1. Cook the chicken, then shred in the cuisinart.
2. Chop the scallions and garlic in the Cuisinart individually. .
3. Heat some oil in pan. Not too much; just enough for everything to cook without burning, but they shouldn’t be swimming in oil.
4. Add the scallions and garlic and cook over medium heat for about a minute.
5. Add the carrots and cook for another minute.
6. Add the chicken (or shrimp)
7. Mix together and add Soy Sauce, ginger and mustard powder to taste.
8. Add shredded cabbage, blend all the ingredient together well then cook for about 3 minutes – just until the cabbage is slightly tender.
9. Fill and fold Egg Roll Wraps (instructions are on the back of the package)
10. Brush each wrap lightly with oil
11. Bake at 400 for 10 minutes – or until browned the way you like them
12. Serve and enjoy! Serve with duck sauce or sweet thai chili sauce on the side.
13. Options: try onions instead of scallions, fresh ginger, water chestnuts, etc.
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