BARBECUE CHICKEN EGG ROLLS

Makes 12 eggrolls
3 cups green cabbage, julienned
2 cups red cabbage, julienned
3 cups chicken, chopped
3 scallions
1 large carrot, julienned
1/2 onion julienned
2 cloves garlic, minced
1/2 cup Jay D’s Louisiana Barbecue Sauce
1 Tbsp. olive oil
12 Eggroll wrappers
1 tsp. mirin
1 tsp. sugar
1 egg, lightly beaten
Salt and Pepper to taste
Oil for frying

Preheat frying oil to 350 degrees F. Heat saute pan with olive oil and saute vegetables with mirin, sugar, salt, and pepper until soft. Remove and set aside to cool. Heat chicken in saute pan with barbecue sauce and simmer until thick. Remove and set aside to cool. Fill eggroll wrappers with 1 Tbsp. sauteed vegetables and 1 Tbsp. of chicken. Use the egg to seal the wrap. Fry until golden brown. Serve with Jay D’s Asian Barbecue Sauce!