Egg Rolls with Chile Ginger Dipping Sauce

Egg Roll Filling

• 2-3 chicken breasts

• 1 bag shredded green cabbage

• 1/4 cup hoisin sauce

• 1/4 cup soy sauce

• 1/4 cup sweet chile sauce

• 1 package egg roll wrappers

Chile Ginger Dipping Sauce

• 1 tbsp minced garlic

• 1 tbsp chile garlic paste

• 1/4 cup sweet chile sauce

• 2 tbsp brown sugar

• 1/2 cup soy sauce

• 1/8 tsp ginger

• green onions

• cornstarch slurry ( 1 tsp cornstarch and 2 tbsp water stirred until mixed)

Place chicken breasts and cabbage in crock pot set on low for 8 hours or high for 4 hours.

Pour hoisin, soy sauce and sweet chile sauce on top of chicken and cabbage. Set and forget.

Put filling into a bowl and cover in fridge for 3 hours or overnight.

The filling should be cold when wrapping. If hot it will tear the wrappers.

Once chicken is cooked and shredded, start rolling the egg rolls. Lay each wrapper on counter in a diamond shape.

Fill wrapper with chicken and roll wrapper tucking the corners as you roll.

Once you only have one corner left, drip your finger in water and wet the edge to seal and place seam side down on lightly greased cookie sheet.

Place in oven for 10 minutes at 400 degrees. Flip and cook another 10 minutes, or until golden brown.

Meanwhile pour all dipping sauce ingredients besides cornstarch slurry into a small saucepan.

Bring to a light boil and add slurry. Boil for 1 minute stirring constantly.

Remove from heat to cool. Enjoy!