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Chicken & Sweet Apple Eggrolls with Ginger Ponzu Dipping Sauce
For dipping sauce, combine all Ginger Ponzu, White Soy Sauce, Roasted Rice Vinegar, Beekeeper Honey, scallions, seasame seed and stir to dissolve honey. Set aside.
In a high-sided pan, heat peanut oil to around 375°F over medium-high heat.
Finely chop the chicken & Sweet Apple Sausage. In a large mixing bowl, combine miso, white soy sauce, and sesame oil. Add cabbage, carrots, garlic, and ginger. Fold together until everything is well combined.
With one corner of the eggroll wrapper facing you, place about ¼ C of the sausage mixture into the bottom third of the diamond. First, fold the bottom up and over the filling. Roll until the filling is about half way up the diamond. Fold in the two side corners, where they should meet in the center. Dip your finger into a bit of water, and lightly dampen the remaining wrapper. Finish the eggroll and set aside with the folded side down to create a seal. Repeat this for all of the filling mixture.
Fry the eggrolls in preheated oil for 4-5 minutes, turning occasionally to achieve even cooking & browning.
Serve hot and enjoy with accompanying dipping sauce.