oz.
deli roasted chicken breast, shredded (2 cups)
1/2
cup
sliced green onion
3
tbsp.
reduced-sodium soy sauce
3/4
tsp.
ground ginger
1/2
tsp.
garlic powder
1
16-oz.
pkg. refrigerated egg roll wrappers
Cooking oil for frying
Bottled sweet and sour sauce
Directions
Preheat oven to 300°F. In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder. Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper. Fold bottom corner over filling, tucking it under on other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal. Repeat with remaining chicken mixture and egg roll wrappers.
In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F. Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often. Drain on paper towels. Keep warm in oven while frying remaining egg rolls.
In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F. Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often. Drain on paper towels. Keep warm in oven while frying remaining egg rolls.
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