Kale and Chicken Egg Rolls with Ginger Soy Dip
INGREDIENTS
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1 1/2 pounds ground chicken
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1/2 pound kale leaves, chopped into 1/2-inch pieces
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3/4 cup shredded carrot
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1 egg
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1/2 teaspoon sugar
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2 teaspoons fish sauce or soy sauce
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2 cloves garlic, finely minced
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About 2 dozen 7- to 8-inch egg roll wrappers
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Egg white, for sealing wrappers
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Vegetable oil, for frying
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1/2 cup soy sauce
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2 teaspoons grated fresh ginger root
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Chili paste, to taste
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2 teaspoons sliced scallions
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