Monday, April 12, 2010

Chicken Spring Roll

I shared this recipe with you once before here. It was almost a year ago and this recipe is still a favorite at our house. I've taken pictures along the way this time. Enjoy!

Chicken Spring Rolls


8 oz. cooked chicken, shredded
4 oz. ready mixed coleslaw, the bag kind
2 T. of your favorite spicy Asian stir fry sauce
10 large (7”) egg-roll wrappers
White and black sesame seeds, optional (we don't care for the seeds)
1 T. peanut oil

Heat wok until almost smoking, then add oil. Add coleslaw and chicken, stir-fry about 30 seconds then add 2 T. sauce. Mix through and remove from heat. Let cool slightly.

Place one wrapper on the counter, with a corner pointing at you. Put 1/10th of the filling in the center of the wrapper. Fold the nearest corner of the wrapper up covering the filling. Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick. Continue with remaining wrappers. Brush tops very lightly with oil, sprinkle with sesame seeds and bake at 350 degrees until lightly brown. Serve with extra sauce for dipping.

Serving: 10
Recipe Given By:
Sam, the cooking guy

Your pictorial guide:

1 comment:

Robynn's Ravings said...

Okay friend, where do you find egg roll wraps? I've honestly never even heard of them! Didn't know they made 'em. Glad I came! :)