Spicy Chicken Egg Rolls With Honey-Apricot Dipping Sauce - cooking recipe

Ingredients

4 cups finely shredded green cabbage
3/4 - 1 cup of finely shredded cooked chicken (i used leftovers from Crock Pot Whole Chicken thanks again kathy)
3/4 cup of finely shredded carrot
1 egg
2 teaspoons onion powder (taste to suit)
1 1/2 teaspoons garlic powder (taste to suit)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 - 1 teaspoon cayenne pepper (taste to suit)
14 -15 egg roll wraps (16 oz.pkg.)
1 cup canola oil
honey-apricot dipping sauce
1 cup honey
3/4 cup apricot preserves
1/3 cup cold water

Preparation

In a large bowl combine cabbage and carrots; mix well.
Add chicken; mix well.
Add seasonings, mixing well.
Taste, adjust seasonings if needed.
Add egg, mixing well.
To wrap egg rolls--.
Lay wrapper on work surface.
With wet fingers, damp all edges of wrapper.
Place 4 tablespoons of mixture evenly across center of wrapper.
Make sure filling is 3/4 inches away from edge.
Fold bottom half over to meet top.
Roll until tightly wrapped.
Make sure that you are folding in sides as you are rolling.
In a large 12 inch skillet, heat oil until hot.
Fry on both sides until golden brown, about 3 minutes on each side.
Drain on paper towels.
For Honey-Apricot Dipping Sauce--.
In small saucepan combine all sauce ingredients.
Over low heat, stir until boiling.
Then cool.