Sunday, May 5, 2013

Easiest Eggrolls with Chicken!

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
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.

No comments:

Post a Comment