Egg Rolls
8 egg rolls

Egg Rolls

Light, airy, crispy and full of flavor these egg rolls will impress everyone with their flavor and you'll be happy with how easy they are to make. I love using leftover chicken or pork for these but you can easily saute the meat and spices in a skillet if there is no leftover meat. You can also make these vegetarian by skipping the meat and adding the spices to the cabbage and carrots.

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4-5 ounces thinly sliced cooked chicken, pork or seafood
2 teaspoons garlic powder
1 teaspoon ground ginger
2 cups shredded cabbage (or very thinly sliced)

2 tablespoons grated carrots
8 egg roll wrappers
1/2 cup peanut oil or canola oil

1. In a large bowl mix cooked meat ( chicken, pork or seafood) garlic powder and ground ginger, stir well to coat.
2. Stir cabbage and carrots into meat mixture.
3. Place one egg roll wrapper diagonally on the counter in front of you.
4. Spoon about 1/4 cup of mixture diagonally on an egg roll wrapper.
   
5. Lightly dampen the edges of the egg roll wrapper with water.
6. Roll wrapper over mixture, then fold ends in and continue rolling wrapper until the edge is folded under.
7. Press edges to seal wrapper.
8. Continue until all egg roll wrappers are filled and rolled.
9. Heat oil in skillet until hot.
10. Fry egg rolls in the hot oil turning until each side is golden, about 4-6 minutes. 
11. Serve warm plain or with dipping sauce.

Calories 185, Fat 7.8g, Cholesterol 15mg, Sodium 198mg
Carbohydrates 20.4g, Fiber 1.2g Sugars 0.8g, Protein 8.1g