Chicken Egg Rolls With Sweet and Sour Sauce

• 1 chicken breast
• 12 diced onion
• 1 crushed garlic clove
• 14 cup shredded cabbage
• 14 cup shredded carrot
• 12 cup bean sprouts
• 1 tablespoon soy sauce
• 12 ounces pre-rolled pie dough (not the fluffy kind!)
• 12 cup pineapple juice
• 1 tablespoon soy sauce
• 14 cup brown sugar
• 2 tablespoons cornstarch
• 18 cup water
• 1 tablespoon white vinegar

1. Preheat oven to 375 degrees F.
2. Cook chicken breasts and then cut into small pieces (the smaller the better, think shredded).
3. Add onion and garlic to pan and mix chicken in on low heat until onions are a bit tender.
4. In a big bowl, mix cabbage, carrot, sprouts, soy sauce, and chicken mix.
5. Open pastry dough and roll out to be quite thin.
6. Cut dough into 4 inch squares.
7. Place mixture in the middle of each square.
8. Fold two opposite points over the mixture until almost touching.
9. Take a side point and fold it over the mixture and two other points.
10. Roll over until last point can close the egg roll.
11. Put rolls on a cookie sheet and place in oven until crispy and browned at the ends, around 10-15 minutes.
12. Sauce:.
13. Combine all in a sauce pan and cook over medium heat until thick and blended.
14. If thicker consistency is desired, add more corn starch.
15. Add red food coloring if wanted.

chicken, onion, garlic, cabbage, carrot, bean sprouts, soy sauce, pineapple juice, soy sauce, brown sugar, cornstarch, water, white vinegar

Taken from www.food.com/recipe/chicken-egg-rolls-with-sweet-and-sour-sauce-521973 (may not work)