Cabbage & Chicken Egg Rolls with (Key Lime Tangerine Chili Marinade & Dressing)

Easy to Make - Delicious to Eat!

3 cups finely chopped cabbage

1 mango, cubed

1 tsp grated ginger

1/2 chicken breast, cooked & cubed

4 green onions, chopped

12 egg roll wrappers

Oil for frying

Salt & pepper

E&V Key Lime Tangerine Chili Marinade & Dressing

Mix all ingredients together in a bowl except for Key Lime Tangerine Chili Sauce. Salt and pepper cabbage mixture to taste. Fill egg roll wrappers (dividing evenly) and fold according to package direction.

Add 2 inches of oil to a deep pan and heat over medium high heat. Once oil is hot enough but not smoking, place 4 to 5 egg rolls in the pan at a time. Cook each side until golden brown, about 1 to 2 minutes, turning only once.

Serve warm with E&V Key Lime Tangerine Chili Dipping Sauce on the side.

Tressa’s Tip: I used grapeseed oil for frying. Avocado oil will work great too.

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