Saturday, January 9, 2010

Egg Rolls with Sweet & Sour Sauce

2 packages egg roll wrappers
1/2 head of cabbage
2 boneless, skinless chicken breasts
3 carrots
bean sprouts
2 T. soy sauce
Cook chicken in water until cooked all the way through, or use leftover chicken.  In a food processor, shred cabbage, carrots, bean sprouts, and chicken.  Add soy sauce.
Place egg roll wrappers point up.  Put about two tablespoons cabbage filling into the center of the wrapper.  Bring up the bottom, fold in the sides, then moisten the edges with milk.  Roll the rest of the way closed.  Do this with all the wrappers.
Fry in 375* oil until golden in color and crispy.  Serve with sweet and sour sauce.

4 T.  cornstarch
1 cup brown sugar
1 cup apple cider vinegar
1 T. soy sauce
Mix cornstarch and brown sugar with a whisk until lump free.  Add vinegar and soy sauce.  Heat to a boil.  If the mixture is too thick, thin out with water.

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