Spicy Chicken Egg Rolls With Honey-Apricot Dipping Sauce
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
14 egg r olls
ingredients
- 946.36 ml finely shredded green cabbage
- 177.44-236.59 ml of finely shredded cooked chicken (i used leftovers from Crock Pot Whole Chicken thanks again kathy)
- 177.44 ml of finely shredded carrot
- 1 egg
- 9.85 ml onion powder (taste to suit)
- 7.39 ml garlic powder (taste to suit)
- 4.92 ml black pepper
- 2.46 ml salt
- 2.46-4.92 ml cayenne pepper (taste to suit)
- 14-15 egg roll wraps (16 oz.pkg.)
- 236.59 ml canola oil
-
honey-apricot dipping sauce
- 236.59 ml honey
- 177.44 ml apricot preserves
- 78.78 ml cold water
directions
- In a large bowl combine cabbage and carrots; mix well.
- Add chicken; mix well.
- Add seasonings, mixing well.
- Taste, adjust seasonings if needed.
- Add egg, mixing well.
- To wrap egg rolls--.
- Lay wrapper on work surface.
- With wet fingers, damp all edges of wrapper.
- Place 4 tablespoons of mixture evenly across center of wrapper.
- Make sure filling is 3/4 inches away from edge.
- Fold bottom half over to meet top.
- Roll until tightly wrapped.
- Make sure that you are folding in sides as you are rolling.
- In a large 12 inch skillet, heat oil until hot.
- Fry on both sides until golden brown, about 3 minutes on each side.
- Drain on paper towels.
- For Honey-Apricot Dipping Sauce--.
- In small saucepan combine all sauce ingredients.
- Over low heat, stir until boiling.
- Then cool.
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Reviews
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)