easy chicken egg rolls

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Ingredients [?]

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  • add   Favorite Sweet and Sour Sauce
  • add   Canola Oil
  • add   Water in a glass
  • add   1 pkg. Egg Roll Wrappers
  • add   3 tsp. Soy Sauce
  • add   1 16 oz. pkg. Dole Classic Coleslaw
  • add   1 tsp. Soy Sauce
  • add   1 tsp. minced Garlic (in the jar is OK!)
  • add   1 tsp. Chinese Five Spice
  • add   1 pound of Ground Chicken


  1. Cook Ground Chicken in a Wok Pan. Add next three ingrediens to the Ground Chicken. Cook Ground Chicken until it crumbles and is no longer pink.Add Coleslaw and Soy Sauce to the Ground Chicken mixture. Cook until the Coleslaw looks like it is wilting. Remove from Wok into a bowl to cool.Take wrapper and place one corner towards you. Place 2 heaping Tbsp. of filling in the middle of the wrapper. Fold bottom corner over filling tucking tip of corner under filling. Fold left and right corners over filling. Tightly roll towards the remaining corner. Dip finger into water and touch remaining corner with wet finger. Finish rolling and gently press to seal. Pour Canola Oil in 12 in deep skillet. Heat oil and begin to fry egg rolls. Fry egg rolls, in batches, 3-4 minutes or until golden brown on both sides. Drain on paper towels. Before serving , bake egg rolls for 10-12 minutes @ 350' on a paper towel lined cookie sheet. Serve with your favorite Sweet and Sour Sauce.Yield: Makes approx. 20-22 egg rolls

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