Tangy orange dressing with a kick of ginger and a hint of heat from red pepper flakes is just asking for a dip from hot and crispy eggrolls.
½ head thinly chopped cabbage
4 thinly sliced scallions
2 grated carrots
1/2 tsp. Litehouse® Instantly Fresh Ginger
1 cup mined cooked meat such as chicken breast
¼ cup plus 1 Tbsp. low sodium soy sauce
½ cup Litehouse® Tangy Orange Citrus Dressing plus more for dipping
½ tsp. sesame oil
½ tsp. salt
¼ tsp. pepper
15 eggroll wrappers
2 Tbsp. olive oil Vegetable oil for frying
1. Heat the olive oil in a skillet over medium heat. Add the first 5 ingredients and cook until soft. This will take about 15 minutes. Add the next 5 ingredients and continue cooking until all the liquids have been absorbed. 2. Lay the eggroll wrappers out on a flat work surface so that one corner points to you. (Think of a crooked diamond). Divide the cabbage mixture among each wrapper placing it in a line stretching from one corner to another. This will use approximately ¼ c. per wrapper. Use your finger dipped in water to trace a line of water around all 4 sides of the wrapper. The water acts like glue sealing the wrapper as you fold and roll it into shape. 3. Start with the corner pointing towards you and fold it up over the filling. Fold the left and right corners over the bottom fold next. (Like an envelope) Roll the whole thing up towards that top corner until completely rolled and sealed. 4. Once all eggrolls have been rolled into shape heat 2 inches of frying oil in a skillet over medium heat. Use an extra eggroll wrapper or a piece of the leftover filling to test the heat of the oil. Once dropped in the tester piece should immediately begin to bubble. Fry the eggrolls in batches of 3 or 4 for just a minute or two on each side. They will burn quickly so do not leave your frying station! Keep a close eye on them. Once golden brown remove eggrolls from the oil and place on a paper towel to drain any excess oil. 5. Serve with extra Tangy Orange Citrus Dressing for dipping and dig in!