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EGG ROLLS
4 tablespoons vegetable oil
2 cloves minced garlic, jar
1 stalk celery, thinly sliced
1 small bunch green onions, sliced thinly
1/2 cup grated carrot
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
wonton wrappers
1 cup shredded pork or

• In a wok or skillet, stir-fry the garlic in 2 tablespoons of the oil until fragrant, about 30 seconds. Add the scallions, celery, carrots, and stir-fry over high heat for 2 minutes.
• In a bowl, combine the chicken broth, soy sauce, and sugar. Add the cabbage to the broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the meat pieces.
• Fill and roll the egg roll wrappers. Brush the edge with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and complete the rest until all ingredients have been used up.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

• Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
• Drain, retaining oil.
• In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
• Cool 5-10 minutes.
• Fill center of each wrapper with 2 tablespoons of filling.
• Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
• Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
• Cook egg rolls on all 4 sides until golden.

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

• Heat jam in microwave for 20 seconds to warm and thin.
• Whisk in honey and sauce sauce.
• Set aside.

DIPPING SAUCE
* 1/3 cup lite soy sauce
* 1/3 cup rice vinegar
* 1 tablespoon honey
* 1 to 2 teaspoons sesame oil
* Pinch of red pepper flakes

• Combine all ingredients in a bowl.