Egg Rolls

We LOVE these egg rolls. They're surprisingly easy to make, make a lot, and one of Jared's favorites. But, then I suppose you could argue that anything with bacon is good and one of Jared's favorites...

Egg Rolls (adapted from Allrecipes):

1/4 cup cooked crumbled bacon (In a pinch, I used bacon bits once!)

1 cup finely chopped cooked chicken

1 (4 ounce) can small shrimp, drained, finely chopped (I usually use fresh shrimp here instead of the canned stuff... it's a texture thing)

3 cups shredded cabbage

1-2 shredded carrots

3 teaspoons soy sauce

1/2 teaspoon garlic powder

1/4 t ground ginger (optional)

1 (14 ounce) package egg roll wrappers

1 quart oil for deep frying

In a large bowl, stir together the bacon, chicken, shrimp, cabbage, and carrots. Season with soy sauce, garlic, and ginger and mix until well blended. Place a few generous Tablespoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions. Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C). Fry rolls a few at a time, turning once, until golden brown. I usually do about 2 minutes per side. Remove with tongs to drain on paper towels. They are delicious plain, or with plum sauce or spicy honey mustard sauce for dipping. I whip up a quick honey mustard with Dijon mustard and honey.