Chicken Coconut Curry Egg Rolls

• 1 tablespoon olive oil
• 1 lb ground chicken
• 2 tablespoons finely minced lemongrass
• 1 teaspoon red curry paste
• 2 cups finely chopped napa cabbage
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup sweetened flaked coconut
• 2 tablespoons cornstarch
• egg roll wrap
• oil (for frying)

1. Heat skillet over medium high heat.
2. Saute chicken and lemongrass in olive oil until almost cooked. Remove from heat.
3. Stir in curry paste.
4. Add cabbage, salt, coconut, water and cornstarch and stir to combine. Let mixture cool slightly.
5. Place 3 heaping tablespoons of chicken filling in center of eggroll wrapper and roll up, moistening edges to seal.
6. Heat about 1/2" of oil in pan to 350 degrees.
7. Fry eggrolls until golden brown, turning as necessary.

olive oil, ground chicken, lemongrass, red curry, cabbage, salt, water, coconut, cornstarch, egg roll, oil

Taken from www.food.com/recipe/chicken-coconut-curry-egg-rolls-191293 (may not work)