1 lb. chicken, cut into strips
1 tsp. ground ginger
1 tsp. garlic powder
1 quart Plenish™ High Oleic Soybean Oil for frying
2 Tbsp. all-purpose flour
2 Tbsp. water
2 cups shredded cabbage
8 7"-square egg roll wrappers
1½ cups orange juice
4 tsp. red wine vinegar
4 tsp. sugar
2 cups shelled edamame, cooked according to package directions
2 cups mango, peeled, seeded, small dice
1 cup green onion, finely diced
½ cup red bell pepper, finely diced
2 tsp. Plenish™ High Oleic Soybean Oil
to taste, salt and pepper
Season chicken with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until chicken is cooked through. Set aside.
In another large skillet, heat oil to about 375°F or medium-high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl, combine the cabbage and the reserved chicken mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a ¼ to ⅓ cup of cabbage and chicken mixture on an egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour past the final corner to help seal the egg roll.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat with edamame mango relish.
In a small sauce pan, add orange juice, red wine vinegar and sugar. Bring to a boil, turn down to a simmer. Simmer until mixture is reduced by half. Cool. In a large bowl, add remaining ingredients and mix well. Season with salt and pepper. Add orange juice reduction; mix. Refrigerate for 2-3 hours to allow flavors to develop. Use as an accompaniment for egg rolls.