This is one of those recipes that I wouldn't normally share because I figure everyone already has, but it is so fun and a recipe that kids can help make and feel a certain amount of pride and achievement. These puppies pack a mean punch of with lots of B vitamins and minerals like magnesium, potassium and Vitamin C. Also, cabbage is rich in antioxidants, phyto-chemicals and Vitamin K. Simplistic, no fuss ingredients, easy cleanup and no plates needed, make this recipe one worth sharing.
1 lb. bag coleslaw or broccoli slaw mix
1 9 oz. pkg. cooked, carving board type chicken breast, minced
2 tbsp. hoisin sauce
1 tbsp. fish sauce
egg roll wrappers
SPST
oil for frying
olive oil for drizzling
Heat cooking oil to 375*F, about 3 inches.
In a large saute pan over medium high heat, drizzled with olive oil, saute slaw mix for 1 to 2 minutes or until fragrant, and remove from heat. Fold in chicken, hoisin and fish sauce. Allow to cool enough to handle.
Place about 2 tbsp. mix into each wrapper and fold according to package instructions. Fry in batches until golden, about 3 minutes, and drain on paper towels. Makes about 22 egg rolls. Serve with Sweet Chili Sauce.
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