For the sauce, combine ingredients in small pot and let it thicken over low heat, then remove from heat. Serve this sauce along with Chinese hot yellow mustard and duck sauce for dipping choices.     

For the egg rolls, in a large nonstick skillet, heat oil, 2 turns of the pan, over medium-high heat. 

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Add the chicken or pork, season with salt and white pepper and brown and crumble. Add carrot, onion, ginger, garlic, broccoli, sprouts and Fresno pepper. Stir fry the mixture a couple of minutes, add 3 tablespoons sauce and combine, then cool. 

Place egg roll wrappers at an angle to you and place one-sixteenth of the mixture in a log shape at center, then tuck sides in, roll and secure flap with water or egg. Spray well on parchment-lined baking sheet and bake at 400°F to golden OR heat frying oil over medium to medium-high heat and fry to golden and drain.   

Serve 4 eggrolls per person with dipping sauce, Chinese hot yellow mustard and duck sauce.   

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxno6W2pMWMrK6enaRiwLDB0WacoJ9dp7ytuNJmmKecXZ28qr%2FIp2SpnZGjwrV5w6KnqaGenHq0rdScnGaqkZi1orHLZqmasQ%3D%3D