EGG ROLL RECIPE

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▢3 tablespoons olive oil ▢1 (16-ounce) package tri-color coleslaw mix ▢3 chicken breasts cooked and shredded ▢salt and pepper to taste ▢1 (16-ounce) package egg roll wrappers ▢vegetable oil for frying

Ingredients

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In a large saucepan, heat olive oil over medium heat. Add coleslaw and sauté until limp.

INSTRUCTIONS

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Add shredded chicken and sauté for 2–3 minutes, until well mixed. Season with salt and pepper and turn off the heat.

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Place an egg roll wrapper in front of you, angled so it looks like a diamond. Add ¼–⅓ cup slaw and chicken mixture horizontally across the middle of your egg roll wrapper. 

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Fold in the left and right sides of the wrapper, then roll up from the bottom to enclose the filling. Add a little water to the edges of the wrapper to seal so it sticks.

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Fill a medium frying pan with ¾ inch oil and heat over medium-high heat to 350–375°F. Working in batches if necessary, fry egg rolls in the hot oil until golden brown on both sides. Serve warm with your dipping sauce of choice.

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