SHREDDED CHICKEN ROLLS

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces (cheat and use a rotisserie chicken)
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.

RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup raspberry jam
2 tablespoons crushed pineapple, drained
2 tablespoons honey
2 tablespoons soy sauce

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.
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