Better Than Take Out Egg Rolls

Makes 10

peanut oil

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

2 teaspoons ginger root, grated

3 cups shredded cabbage and carrot mix - the kind used for cole slaw

3 scallions, thinly sliced

2 tablespoons oyster sauce

1/2 of a 16-ounce package of egg roll wrappers

canola oil for frying

Heat a large saute to high. Add peanut oil. Add chicken and ginger root and saute until almost cooked through. Add shredded cabbage and carrot mix, and scallions. Saute 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 2 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 saute pan to medium high and fill with about a half inch of canola oil. When the oil is warm, 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.

Recipe from http://dinnersforayear.blogspot.com/ (slightly adjusted by me)

Tom and I had these egg rolls and chicken and broccoli for dinner tonight. The egg rolls were fabulous and easy to make too. I actually halved the recipe and started with cooked, cubed chicken. It was easy to quickly warm the chicken with the ginger and finish the recipe as stated.