Baked Egg Rolls With a Twist
Ingredients
- 25 egg roll wrappers, I prefer Nasoya
- 4 large carrots, peeled
- 1 Romaine Heart, approximately 4 ounces
- 1/2 yellow onion
- 1 cup bean sprouts (typically these are on the shelf next to the egg roll wrappers)
- 2 cups ground chicken, see below for instructions on how to grind chicken
- 2.5 tbsp soy sauce
- 1 tsp sugar
- 4 cloves garlic
- 3 tbsp vegetable oil
- 2 tbsp rice wine vinegar
- 1 tsp salt
- 1 tbsp cornstarch
- 3 tbsp cold water
- 2 tbsp olive oil
- 3 tbsp rice vinegar
- 3 tbsp fish sauce
- 2 tbsp sugar
- 2 garlic cloves, finely minced
- 1/2-1 tbsp sirachi sauce, depending on your preference for spicy
- 2 tbsp lime juice, fresh or bottled
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