Sunday, September 12, 2010

Homemade Chicken Ginger Eggrolls

Sliced chicken, shredded cabbage, green onion, Ginger, and carrots wrapped in egg roll wraps. About to bake for 25 mins to be ready for football kickoff.

1lb of sliced chicken breast
shredded carrots
shredded cabbage
minced ginger (1Tbs)
3-5 Tbs of diced green onions
Asian Ginger Sauce
Egg Roll Wrappers

Cook chicken in wok or large skillet on high with about 2-4 Tbs of vegetable oil. When chicken turns white (2-4 mins) add a few splashes of the ginger sauce, sliced cabbage, carrots, ginger, and green onion. Once the cabbage wilts (2 mins or so) remove all ingredients to a bowl.

Spoon the mixture into the egg roll wrappers and fold accordingly. I actually put mine into the fridge until it was close to game time. Brush a very small amount of sesame oil or a little veggie oil on the outside of the rolls and then bake at 350 until golden brown. Serve with duck sauce or some ginger sauce and enjoy!