Best Chicken Egg Rolls

 

3 half boneless chicken breasts

1 medium head green cabbage, finely shredded

2 bunches green onions, thinly sliced

1 medium carrot, shredded

¼ C. low-sodium soy sauce

2 T. garlic powder

1 T. ground ginger

2 packages egg roll wraps (about 30 wraps total)

1 egg

20 oz. cooking oil

 

Wrap chicken breasts in aluminum foil, place on a cookie sheet and bake at 350°F for 25 minutes. Chill in the refrigerator; cut meat into 1-inch long pieces and shred. In a large bowl combine cabbage, green onions, carrot, chicken, soy sauce, garlic powder and ginger; mix well. Wrap about 1⁄3 C. cabbage mixture in each egg roll wrap according to package directions. Seal with beaten egg at flap. Place cooking oil into frying pan or wok and heat to medium-high heat. With tongs, place 2 to 3 egg rolls at a time in hot oil. Cook, turning often, until golden brown. Remove and drain on paper towels. Serve with your favorite sauces.