· 2 tsp. Vegetable oil
· 3/4 lb. Ground Chicken
· Salt and pepper to taste
· 1 tsp. Garlic Powder
· 1/2 tsp. Ginger Powder
· ½ tsp. Celery Seed
· 3 cups Coleslaw Mix
· 1 tbsp. Soy Sauce
· 12 Egg Roll Wrappers
· 1 Egg beaten
· Vegetable or Canola oil for frying
· Lip Smackin’ Good Peach Chipotle Salsa for dipping
Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground chicken and season with salt and pepper.
Cook, breaking up the chicken with a spatula, until meat is browned and cooked through. Add the garlic, ginger, and celery seed then cook for 30 seconds.
Stir in the coleslaw mix. Cook until cabbage is wilted, about 3-4 minutes.
Stir in the soy sauce then remove from heat.
Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
Pour 2-3 inches of oil into a deep pot.
Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
Drain on paper towels, then serve with Lip Smackin’ Good Peach Chipotle Salsa for dipping!
