Chicken Egg Rolls

PREPARATION 30 MIN

COOKING 30 MIN

SERVINGS 40 egg rolls

INGREDIENTS

• 500 ml (2 cups) cooked chicken, cut into small pieces
• 1000 ml (4 cups) cabbage, shredded
• 15 ml (1 tbsp.) canola oil
• 90 ml (6 tbsp.) soy sauce

• 15 ml (1 tbsp.) white sugar

• 1 small onion, chopped

• 1 pack egg roll wrappers

• 1 egg white

• Salt and pepper, to taste

• 125 ml (½ cup) canola oil

PREPARATION

• Combine the chicken, cabbage, oil, soy sauce, sugar, onion, salt and pepper.
• Put 1 tablespoon of filling in an egg roll wrapper which 4 sides have beeen brushed with egg white. Stick two dough sides together and press the
  ends with a fork.
• In a nonstick frypan, preheat the canola oil over medium-high heat. Put in one fourth of the egg rolls and cook for 2 to 4 minutes on each side, or until golden and crispy. Repeat with the remaining egg rolls and add oil, as needed.

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