Egg Rolls

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

Egg Rolls

• 2 Cups Boneless Chicken Thighs Boiled (or use Rotisserie Chicken)
• 8 oz Can Bean Sprouts Drained
• 17 oz Bag Broccoli Florets
• 1/2 Cup Soy Sauce
• 1 Tbs Ginger Powder
• 1 Pkg Egg Roll Wraps
• 3-4 Cups Vegetable Oil

Mustard Sauce

• 2 Cups Mustard
• 1/4 Cup Soy Sauce
• 2Tbs Hot Sauce

Directions

Egg Rolls

1. Boil chicken and dice, or dice up rotisserie chicken
2. Cut any large broccoli up into smaller pieces
3. Mix chicken, broccoli, sprouts, soy sauce & ginger
4. Lay egg roll wrap down diagonally, place filling in middle fold up to the bottom then from the sides
5. Wet top corner (with chicken broth) and roll wrap upwards
6. Heat up oil in large pan before placing egg rolls in
7. Cook each side until golden brown then place on napkins to absorb excess oil

Mustard Sauce

1. Mix mustard, soy sauce & hot sauce in bowl
2. Mix in enough soy sauce to darken mustard

Notes: Use a Rotisserie Chicken to save time