Chun Gun (Chinese Deep Fried Spring Rolls)

Delicious and they freeze great. Just remember to place on a baking sheet without them touching each other and then freeze for several hours. Repackage them and they will be ready for a quick meal up to a couple of months.

• Ready In: 40 mins
• Yields: 16-20 egg rolls

Ingredients

• 1  tablespoon  sesame oil
• 1  boneless skinless chicken breast, minced
• 4  slices deli ham, diced
• 1  carrot, peeled shredded
• 2  cups napa cabbage, grated
• 1⁄2 cup red onion, diced
• 1  tablespoon fresh ginger, minced
• 1  garlic clove, minced
• 1  teaspoon black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1  teaspoon oyster sauce
• 1  teaspoon  chili paste
• 1  teaspoon sriracha sauce
• 1 (12 ounce) package  spring rolls or 1 (12 ounce) package  egg roll wraps
• 1  cup  cooking oil

Directions

1. Grate or chop all vegetables and set aside.
2. In a skillet over medium heat, heat up the sesame oil and saute the vegetables (about 5 minutes).
3. Add the chicken and ham along with the spices (minced garlic, minced ginger, pepper, garlic powder and onion powder) and saute (about 5-7 minutes).
4. Add oyster sauce, chili paste and sriracha sauce. Blend well and allow mixture to cool for about 10 minutes before assembling egg rolls.
5. Assemble egg rolls according to package directions. Place on baking sheet without them touching each other.
6. Heat cooking oil in a deep pan to 350 degrees F. Fry egg rolls (about 3 minutes per side). Remove and drain on paper napkins. Serve immediately.