Chun Gun (chinese Deep Fried Spring Rolls)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon sesame oil
• 1 boneless skinless chicken breast, minced
• 4 slices deli ham, diced
• 1 carrot, peeled shredded
• 2 cups napa cabbage, grated
• 1/2 cup red onion, diced
• 1 tablespoon fresh ginger, minced
• 1 garlic clove, minced
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon oyster sauce
• 1 teaspoon chili paste
• 1 teaspoon sriracha sauce
• 1 (12 ounce) package spring rolls or 1 (12 ounce) package egg roll wraps
• 1 cup cooking oil

Recipe

• 1 grate or chop all vegetables and set aside.
• 2 in a skillet over medium heat, heat up the sesame oil and saute the vegetables (about 5 minutes).
• 3 add the chicken and ham along with the spices (minced garlic, minced ginger, pepper, garlic powder and onion powder) and saute (about 5-7 minutes).
• 4 add oyster sauce, chili paste and sriracha sauce. blend well and allow mixture to cool for about 10 minutes before assembling egg rolls.
• 5 assemble egg rolls according to package directions. place on baking sheet without them touching each other.
• 6 heat cooking oil in a deep pan to 350 degrees f. fry egg rolls (about 3 minutes per side). remove and drain on paper napkins. serve immediately.