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1
Remove egg roll wrappers from fridge and let come to room temperature.
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2
Before opening package of ramen, gently break noodles into smaller pieces then combine noodles, cayenne pepper, packet seasoning (if desired) and the 1/2 cup of water in large, deep skillet or dutch oven.
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3
Cook over med-hi heat for about 3 minutes or until noodles are softened and the water is gone.
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4
Remove noodles to a small bowl & set aside.
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5
To the pan, add the oil, red pepper, onion and garlic.
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6
Cook and stir until softened, about 2-3 minutes.
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7
Add carrots, cabbage, spinach, chicken, salt and pepper.
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8
Cook and stir for about 2-3 minutes.
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9
Stir in reserved ramen noodles and mix well.
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10
Remove from heat and allow to cool until you can handle it.
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11
(I use this time to make the sweet & sour sauce, instructions below.
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12
).
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13
To fill egg roll wrappers: Lay wrappers in front of you with the corners pointing up and down.
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14
Put 2 tablespoons of filling in the center of the wrapper leaving about 1 inch open at the left and right corners.
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15
Fold up the lower corner and tuck it gently, but tightly under the filling.
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16
Fold the left and right corners over the filling and into the center.
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17
Dip your finger in a bit of water and moisten the last remaining corner, the flap at the top.
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18
Roll the filled portion up to seal the top corner.
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19
Lay on a tray or waxed paper (seam side down) until ready to cook.
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20
Repeat with the other 19 wrappers, using up the filling.
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21
Heat the 1/4 cup oil in high-sided griddle, fry pan, dutch oven to 350 (or use a deep fryer) and fry the rolls, turning to brown all sides, about 2-3 minutes.
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22
Remove to a cookie sheet or plate lined with paper towels to drain.
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23
Serve with sweet & sour sauce.
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24
To make sauce: In small saucepan combine sugar, cornstarch, and seasoned salt.
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25
Slowly stir in vinegar, water, cherry juice and Worcestershire sauce.
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26
Heat to boiling then turn down heat slightly while you cook and stir for 2 minutes to thicken sauce.
