Chicken Egg Rolls

1 teaspoon sesame oil

2 teaspoons olive oil

4 cloves garlic, minced

2 teaspoons minced fresh ginger (I shred it on my box grater)

1 lb ground chicken breast (if you can’t find breast meat only in ground then you can buy a pound of chicken breasts and toss them in your food processor for instant ground chicken breast meat!)

1 cup finely shredded green cabbage

¼ cup finely shredded carrots

¼ cup chopped bean sprouts

1 cup finely chopped shitake mushrooms

2 medium scallions, diced

3 tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)

14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)

Directions at emilybites.com

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