Dip each slice of egg roll into tempura batter and carefully lower into hot frying oil.
Fry for 2 minutes on each side and remove from oil. Drain on paper towels.
Assemble slaw using shredded cabbage and ginger sesame vinaigrette.
Combine sweet chili sauce and mayo and place in squirt bottle.
To assemble: place slaw in middle of plate, surround with tempura egg roll slices, drizzle with sauce and sprinkle with black sesame seeds.
Ingredients
1 ea. Entice® Santa Fe Chicken Egg Roll, cut diagonally into 4 pieces
1/2 cup tempura batter
Brilliance® Cottonseed & canola oil, for deep frying
1/4 cup Peak Fresh Produce® cabbage green, shredded
