Cranberry Chicken Egg Rolls

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1 cup Sunsweet Prune Juice

1/2 cup whole berry cranberry sauce

1/2 tablespoon rice vinegar

1/2 tablespoon honey

1 cup cooked, finely chopped chicken breast

1 cup coleslaw mix (shredded cabbage and carrots)

1/4 cup chopped water chestnuts

1 green onion, sliced

2 tablespoons cilantro leaves

40 small won ton wrappers

Vegetable oil for frying


Prep time: 30 minutes

Cook time: 30 minutes total

1. Bring prune juice, cranberry sauce, vinegar and honey to a boil in a small saucepan.

2. Reduce heat and cook over medium heat for 15 minutes or until very thick; let cool.

3. Stir together chicken, coleslaw mix, water chestnuts, green onion and cilantro in a medium bowl with 1/4 cup sauce.

4. Spoon a small amount into the center of each won ton wrapper.

5. Moisten the edges with a little water and fold in the bottom flap, then the sides, like an envelope, then roll up tightly.

6. Fry in hot oil for a few minutes on each side or until golden brown; drain on paper towels.

Serve warm with remaining sauce.

Makes 40 small egg rolls.