Egg Rolls

Instructions

1. Heat 2 tablespoons vegetable oil in a pan and cook the ½ teaspoon minced garlic, ½ teaspoon minced ginger, and ½ cup finely chopped celery till fragrant. Add the 2 cups coleslaw mix and cook till the cabbage is wilted.
2. Add the ½ pound ground chicken, 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 tablespoon sriracha. Cook the chicken while breaking it up for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in the ½ cup chopped green onions and turn off the flame.
3. To wrap the egg rolls, place one of the 12 egg roll wrappers so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
4. Heat oil for frying in a pan (about 2 inches) till it's 350C. Fry 4-5 egg rolls at a time till they are crisp and golden brown. Serve hot with sweet chilli dipping sauce.