Sesame Chicken Egg Rolls

What You'll Need

• 1 chicken breast, boneless, skinless, ground
• 1 pack spring roll or egg roll wrappers
• 1 carrot, peeled if non-organic
• 2 cups Napa cabbage, grated
• 1/2 cup red onion
• 1 tablespoon ginger, fresh
• 1 clove garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon oyster sauce
• 1 teaspoon chili paste
• 1 teaspoon sriracha
• 1 teaspoon black pepper
• 1/2 teaspoon creole seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup cooking oil
• sweet and sour sauce to dip
• sesame seeds to garnish

How to Make It

1. Grate or chop all vegetables and set aside. In a skillet over medium heat add sesame oil, add vegetables and saute for about 5 minutes, add chicken, season with spices, cook for about 5-7 minutes, crumbling chicken as it cooks.
2. Add oyster sauce, chili paste and sriracha, blend well and allow mixture to cool for about 10 minutes before assembling egg rolls.
3. Assemble egg rolls according to package directions. Heat oil in a deep pan to 350 degrees, fry egg rolls for about 3 minutes per side. Remove and drain on paper napkins. Serve with sweet and sour sauce.