Mini Egg Rolls
and Sweet and Sour Sauce
2-cups thinly sliced cabbage
1-teaspoon vegetable oil
1/2 pound cooked sliced chicken, cut into thin strips
4-green onions with tops, cut into thin slices
3/4-cup unsweetened pineapple juice
1/4-cup brown sugar, packed
3-tablespoons cornstarch, divided
1-teaspoon soy sauce
1/4-cup cider vinegar
32- wonton wrappers
vegetable or peanut oil for frying
sweet and sour sauce for dipping
Step 1...Add 1 teaspoon vegetable oil to a medium non-stick skillet
and cook the cabbage 3 to 5 minutes over medium heat.
Remove from heat, stir in chicken, carrot, and onions and set aside.
Step 2..Combine pineapple juice, brown sugar, vinegar, 1-tablespoon
of the cornstarch and the soy sauce in a small saucepan.
Cook over high heat 2 minutes, stirring occasionally.
Cover sweet and sour sauce and set aside.
Step 3...Mix the remaining 2-tablespoons cornstarch and the water in a small
bowl, blend until smooth. Just before filling the mini egg rolls, brush
this mixture lightly over 1 side of the wonton wrapper. Place 1-tablespoon
of the mixture from step 1 in the center of each wonton wrapper.
Fold 1 corner over filling, then bring 2 adjacent corners together,
fold remaining corner over to enclose filling.
Step 4...Heat 3 inches of oil in a wok or a heavy large saucepan, over medium-high heat
until oil is 375 degrees , adjust heat to maintain temperature.
Fry egg rolls, 4 to 6 at a time, 2minutes or until golden brown, turning
once. Drain on paper towels.
Serve with sweet and sour sauce (step2).
Makes 32 mini egg rolls