Crispy chicken egg rolls filled with seasoned ground chicken, cabbage, carrots, and green onion, fried to golden perfection.

Scale

1 pound ground chicken

2 teaspoons fresh minced garlic

1 teaspoon fresh minced ginger

Salt and pepper to taste

2 cups shredded cabbage

1 cup shredded carrots

1 green onion thinly sliced

14 egg roll wrappers

2 Tablespoons all-purpose flour

1 Tablespoons water

3 cups vegetable oil for frying

1. Heat vegetable oil in deep skillet to 375 degrees F.

2. Brown ground chicken with garlic and ginger.

3. Season with salt and pepper.

4. Add cabbage, carrots, and green onion. Stir-fry 5 minutes.

5. Mix flour and water to create paste.

6. Fill and roll wrappers with 1/4 cup filling each.

7. Seal with flour paste.

8. Fry 2-3 rolls at a time for 2 minutes until golden.

9. Drain on paper towels and serve.

Maintain oil temperature at 375 degrees F for best crisp texture.

Serve immediately with sweet and sour sauce.