Easy Chicken Egg Rolls (yummy)

Easy Chicken Egg Rolls

• 4 cups purchased coleslaw mix
• 8oz deli roasted chicken breast, shredded (2 cups)
• ½ cup sliced green onion
• 3 tbsp reduced sodium soy sauce
• ¾ tsp ground ginger
• ½ tsp garlic powder
• 1 (16oz) pkg refrigerated egg roll wrappers
• Cooking oil
• Bottled sweet and sour sauce

Preheat oven to 300 degrees. 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, 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 sauce pan or deep fat fryer, heat about 2 inches of oil to 365 degrees. Fry egg rolls, 2 or 3 at a time, 2 – 3 minutes or until brown, turning often. Drain on paper towels. Keep warm in oven while frying remaining egg rolls. Serve immediately with sweet and sour sauce