Easy Eggrolls

These egg rolls were simple to make and took less then 10 min. to make. Perfect crisp and dipped in the Thai ginger, garlic and chili sauce from the previous recipe. You may use any egg roll recipe, but I used the following:

To make about 4 egg rolls, you will need: (you can make up to 10 egg rolls with the egg roll wraps, so if you want to make more, just use more cabbage, carrots and meat.

1 package of egg roll wraps, available in most produce isles in refrigerated section next to salads and tofu.
1 1/2 c. well chopped cabbage (a food chopper works great for this)
1 large carrot or about 5 baby carrots, chopped fine with cabbage.
2 chicken breasts, cooked
oyster sauce (optional, if you choose to use sauce, follow directions on back of the egg roll wrap recipe)
1/2 c. bean sprouts, chopped
Cooking oil
combine carrots and cabbage together into chopper. Chop chicken into small cubes.
Pull out an egg roll wrap and spoon about 2 T. of cabbage mixture and chicken into wrap. Wet each side of wrap with water and fold like an envelope to pull up to seal tight. Heat oil on medium heat and then place egg roll into oil. Turn sides of egg roll(s) while in heated oil.

Once all crip, place on paper towl and serve. I recommend you use Thai ginger, garlic and chili sauce, plum sauce, sweet and sour sauce or soy sauce.