Better Than Take Out Egg Rolls

 

peanut oil

1/2 pound boneless chicken breasts, diced in very small pieces

2 teaspoons ginger root, grated

1 bag (16-ounces) shredded cole slaw mix

3 scallions, thinly sliced

1 cup snow pea pods, thinly sliced

3 tablespoons oyster sauce

10 – 12 egg roll wrappers

canola oil for frying

 

Heat a large sauté to high. Add peanut oil. Add chicken and ginger root and sauté until almost cooked through. Add shredded cole slaw mix, scallions, and snow pea pods. Sauté for about 4 – 5 minutes or until the cabbage begins to wilt. Remove from heat and add the oyster sauce and stir to combine. Let mixture cool.  On a flat surface, place one of the egg roll wrappers with a corner pointing toward you. It should look like a diamond shape. Place about 3 heaping tablespoons of the filling horizontally across the center of the wrapper. Fold bottom corner over the filling and roll half way to cover filling. Fold both sides snugly against filling and moisten top corner with water. Roll over flap to seal. Lay flap-side down until ready to cook. Heat a large sauté pan to high and fill with about an inch of canola oil. When the oil reaches 350 degrees, carefully add a few Egg Rolls. Fry until golden, about a minute or two. Turn once to brown on other side. Drain on paper towels. Serve warm with Sweet and Spicy Dipping Sauce or purchased plum sauce.

 

Sweet and Spicy Dipping Sauce

 

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 teaspoon soy sauce

2 teaspoons sriracha sauce

1 tablespoon lime juice

 

Combine all ingredients in a small bowl. Serve with Egg Rolls.