MINI FRIED CHICKEN SPRING ROLLS

 MINI FRIED CHICKEN SPRING ROLLS

INGREDIENTS: 1 TSP CRUSHED GARLIC, 2 CUPS SHREDDED CABBAGE, 1/2 SHREDDED CARROT, 1 CUP COOKED DICED CHICKEN, 1 TSP MASALA, 2 TBS OIL, 2 TBS SOY SAUCE, 1 TSP PEPPER, 1 PACKAGE MINI VEGETABLE SPRING ROLL WRAPPERS 

OIL FOR FRYING

SAUTE THE VEGETABLES AND GARLIC IN THE OIL UNTIL SOFT.  TURN OFF THE HEAT AND ADD EVERYTHING ELSE. MIX THOROUGHLY. LET IT COOL. 

PUT A TABLESPOON OF THE MIX INTO THE CENTER OF THE WRAPPER.  PUT A LITTLE WATER ON THE EDGES OF THE WRAPPER. FOLD THE SIDES IN FIRST AND THEN WRAP THE ROLL LIKE A TIGHT CIGARETTE. PUT IN THE FRIDGE FOR AN HOUR TO SET UP. 

FRY ON A MEDIUM HIGH HEAT UNTIL BROWN.

THIS RECIPE YIELDED 25 ROLLS.

I SERVED IT WITH A CHILI GARLIC, THAI SWEET CHILI AND FRESH GINGER SAUCE. 

THEY WERE AMAZING!