Gluten-Free PF Chang's-Style Chicken Egg Rolls

Ingredients:

1 cup cooked chicken breast, finely shredded
2 cups coleslaw mix (pre-packaged mix of shredded cabbage and carrots)
1/4 cup gluten-free soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 package gluten-free egg roll wrappers
Vegetable oil, for frying
Gluten-free sweet chili sauce (store-bought or homemade), for dipping

Instructions:

In a large mixing bowl, combine the finely shredded chicken breast and coleslaw mix.

In a separate small bowl, mix together the gluten-free soy sauce, sesame oil, grated fresh ginger, and minced garlic.

Pour the soy sauce mixture over the chicken and coleslaw mix. Toss everything together until well combined and coated with the sauce.

Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond shape).

Spoon about 2 tablespoons of the chicken and coleslaw mixture onto the center of the wrapper.

Fold the bottom corner up over the filling, then fold in the sides, and roll it up tightly. Use a dab of water to seal the top corner of the wrapper.

Repeat the process with the remaining wrappers and filling.

Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).

Carefully place the egg rolls into the hot oil, a few at a time, and fry for about 2-3 minutes per side, or until they are golden brown and crispy.

Use a slotted spoon to remove the egg rolls from the oil and place them on paper towels to drain any excess oil.

Serve your gluten-free PF Chang's-style chicken egg rolls hot, with gluten-free sweet chili sauce for dipping.

Enjoy these gluten-free chicken egg rolls as an appetizer or snack, just like the ones you'd find at PF Chang's!