Sunday, May 5, 2013
Easiest Eggrolls with Chicken!
1 lb. bag coleslaw or broccoli slaw mix
1 9 oz. pkg. cooked, carving board type chicken breast, minced
2 tbsp. hoisin sauce
1 tbsp. fish sauce
egg roll wrappers
oil for frying
olive oil for drizzling
Heat cooking oil to 375*F, about 3 inches.
In a large saute pan over medium high heat, drizzled with olive oil, saute slaw mix for 1 to 2 minutes or until fragrant, and remove from heat. Fold in chicken, hoisin and fish sauce. Allow to cool enough to handle.
Place about 2 tbsp. mix into each wrapper and fold according to package instructions. Fry in batches until golden, about 3 minutes, and drain on paper towels. Makes about 22 egg rolls. Serve with Sweet Chili Sauce.