Spicy Chicken Egg Rolls With Honey-Apricot Dipping Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I was making egg rolls one night, and just started adding things. These turned out pretty good. I had to guesstimate on the amounts of the spices. Please feel free to adjust to your taste. Ingredients:
4 cups finely shredded green cabbage |
3/4-1 cup of finely shredded cooked chicken (i used leftovers from crock pot whole chicken thanks again kathy) |
3/4 cup of finely shredded carrot |
1 egg |
2 teaspoons onion powder (taste to suit) |
1 1/2 teaspoons garlic powder (taste to suit) |
1 teaspoon black pepper |
1/2 teaspoon salt |
1/2-1 teaspoon cayenne pepper (taste to suit) |
14 -15 egg roll wraps (16 oz.pkg.) |
1 cup canola oil |
1 cup honey |
3/4 cup apricot preserves |
1/3 cup cold water |
Directions:
1. In a large bowl combine cabbage and carrots; mix well.
2. Add chicken; mix well.
3. Add seasonings, mixing well.
4. Taste, adjust seasonings if needed.
5. Add egg, mixing well.
6. To wrap egg rolls-.
7. Lay wrapper on work surface.
8. With wet fingers, damp all edges of wrapper.
9. Place 4 tablespoons of mixture evenly across center of wrapper.
10. Make sure filling is 3/4 inches away from edge.
11. Fold bottom half over to meet top.
12. Roll until tightly wrapped.
13. Make sure that you are folding in sides as you are rolling.
14. In a large 12 inch skillet, heat oil until hot.
15. Fry on both sides until golden brown, about 3 minutes on each side.
16. Drain on paper towels.
17. For Honey-Apricot Dipping Sauce-.
18. In small saucepan combine all sauce ingredients.
19. Over low heat, stir until boiling.
20. Then cool.
|
|