• 1/2 lb ground chicken 250 g
• 1 clove garlic, minced 1
• 2 tsp finely chopped fresh ginger root 10 mL
• 1/2 red pepper, diced 1/2
• 1/2 green pepper, diced 1/2
• 2 cups bean sprouts 500 mL
• 1 cup finely shredded cabbage 250 mL
• 2 tbsp soy sauce 30 mL
• 2 tbsp orange juice 30 mL
• 1/2 cup grated carrots 125 mL
• 1 pouch Lipton Onion Recipe Soup 1 pouch
• 1 cup water 250 mL
• 1 pkg (1 lb/454 g) egg roll wrappers 1 pkg

1. In large skillet, brown chicken, add garlic, ginger and peppers and stir fry 2 to 3 minutes. Add bean sprouts, cabbage, soy sauce, orange juice, carrots, soup mix and water. Cook uncovered until most of the liquid has evaporated. Let cool slightly.
2. Place 1 tbsp (15 mL) filling in centre of each wrapper. Roll up and fry in oil according to egg roll package directions.

Makes: 18 rolls