Chicken & Veggie Egg Rolls

Great appetizer for a group of friends.

SERVES 10-15

INGREDIENTS:
Egg Roll wraps
Pre-cooked chicken
cabbage
carrots
vegetable oil
various dipping sauces (ie. sweet & sour, soy, hoisen)

DIRECTIONS:
1) Shred chicken so it is small and not bulky. It helps to buy a pre-cooked chicken at the store, then shred it yourself.

2) Chop finely cabbage and carrots and place in a bowl for easy access.

3) Take an egg wrapper (square shape) and place in front of your diagonally on a chopping board or plate. Take a small amount of shredded chicken and veggies and place in the center of the egg wrapper. Fold the bottom to the top of the veggies and tuck it under the mix tightly. Next, fold in each side, left and right, and roll.









4) Place each wrapped up roll on a plate. When all of them are wrapped add about 1/2 of vegetable oil to a skillet, make sure it's crackling good and add about 5-6 egg rolls, to the pan. Let them fry a few minutes on each side. Turn with metal tons, then place on a plate with a paper towel on top to drain the excess oil.







5) Let cool slightly, then serve with your favorite dipping sauces.