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Ingredients
  • 20 to 24 egg roll wrappers (thawed, if frozen)
  • 1 pound ground chicken
  • 1 cup carrot, shredded
  • 1 cup cabbage, shredded
  • 1 stalk green onion, finely chopped
  • 1 clove garlic, minced
  • 1, ½-inch piece fresh ginger, grated
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 2 tablespoons oyster sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon rice wine (or white wine)
  • kosher salt and freshly ground pepper, to taste
  • vegetable or peanut oil, for frying, plus 1 tablespoon
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