Crispy Chicken Egg Rolls

Ingredients

• 1 pound ground chicken
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped onion
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger
• 1/4 teaspoon garlic powder
• 12 egg roll wrappers
• Vegetable oil for frying
• Sweet chili sauce
• Soy sauce
• Hot mustard

Instructions

1. In a large skillet, cook the ground chicken over medium-high heat until browned, breaking it up with a spoon. Drain off any excess grease.
2. Add the shredded cabbage, carrots, onion, soy sauce, sesame oil, ginger, and garlic powder to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
3. To assemble the egg rolls, place about 1/4 cup of the filling onto the center of an egg roll wrapper. Fold the bottom edge up over the filling, then fold in the sides. Roll up tightly. Moisten the top edge with water to seal.
4. Heat about 2 inches of vegetable oil in a large skillet or wok to 350°F (175°C).
5. Fry the egg rolls in batches, seam-side down first, until golden brown and crispy, about 3-5 minutes per side. Drain on paper towels.
6. Serve hot with sweet chili sauce, soy sauce, or hot mustard.