Egg Rolls with Sweet & Sour Sauce

Quite honestly, you will NEVER find a better egg roll and sauce. We can no longer order them in restaurants because they just can't COMPARE to these wonderfully wrapped up rolls! (Not the healthiest since they are fried in oil though.)

Egg Rolls

4 Chicken Breasts, cooked and shredded
1 16oz. Bag raw coleslaw vegetables
3-4 celery stalks, sliced
5 green onion chives
1 pkg (20count) Wonton wrappers
1 egg
Ginger
Garlic

Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated

Put shredded chicken in big bowl with enough soy sauce, ginger and garlic to marinate chicken. In a large stir fry pan, cook coleslaw mix, celery and green onions until just tender with 1 tbs. oil. Add veggies to chicken bowl, along with 2 tsp. Salt, ½ tsp. Pepper, 3 tbs. Sugar, and mix with spoon.
In a small bowl, whisk one egg with 1 part water. To fill the wonton wrappers, place a heaping spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Try to seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. Fill all wrappers, then start the deep frying process. In a wok, fill enough oil to deep fry egg roll. Wait until oil is hot enough before putting egg roll inside. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your egg rolls, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.
For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!

This recipe comes from my mother-in-law, Karen Whiting, and is the best! Unless the girls are sleeping, I always need a second person around to help make this dish.