Chicken Egg Rolls

Ingredients

• 10-15 sheets of egg roll wrappers

• 2 cups cooked chicken

• 2 cups shredded cabbage

• 1/2 cup shredded carrots

• 3/4 cups sliced celery

• 4 green onions, sliced

• fresh bean sprouts

• 1 small can of chopped water chestnuts

• 1 teaspoon grated ginger

• 1/2 teaspoon celery salt

• 6 tablespoons soy sauce

• 2 teaspoons corn starch

• 1 egg

Season and cook your chicken to your liking. I seasoned mine with just salt and pepper.. i chopped the chicken into small pieces. Then just seered them.

Add a little vegetable oil to a pan and heat it. Add cabbage, carrots, celery, sprouts, ginger, water chestnuts and cook them a few minutes.

Add in the green onions, celery salt and soy sauce, mix to combine. Remove from heat and add in the chopped chicken.

Add a little corn starch to the surface. Lay the egg roll wrapper on the surface with one the the points facing you, like a diamond. Along the long end of the wrapper add about 2 tablespoons of filling, making sure the spoons have a little bit of all the ingredients.

Fold the point facing you OVER the filling mixture and cover it. Take the left point and the right point in and fold. Brush the egg over the last point of the egg roll, and roll the filled part over and.. viola an egg roll! You may also roll the egg roll in more corn starch if you like.

Heat vegetable oil over heat till its about 300 degrees, fry till golden, flip if needed.

Serve with sweet chili sauce.