Chicken Spring Rolls
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 8 ounces cooked chicken, shredded
- 4 ounces ready mixed Coleslaw, the bag kind
- 2 tablespoons of your favorite spicy asian stir-fry sauce
- 10 large egg roll wraps (7-inch)
- white sesame seeds
- black sesame seed
- 1 tablespoon peanut oil
directions
- Heat wok until almost smoking, then add oil. Add coleslaw and chicken, stir-fry about 30 seconds then add 2 tablespoons sauce. Mix though 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 black and white sesame seeds and bake at 350 degrees F until lightly brown.
- Serve with extra sauce for dipping.
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RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>