Teriyaki Chicken Cabbage Egg Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Ingredients
  • 1 pkg. Nasoya┬« Egg Roll Wraps
  • 1 pound Ground Chicken
  • 3 garlic cloves, minced
  • 1 pkg. Coleslaw or you can slice a small cabbage and carrots
  • 3 or 4 scallions, chopped
  • 2 Tbsp. Teriyaki sauce, divided
  • 2 Tbsp. Low Sodium Soy Sauce, divided
  • 3 Tbsp. Sesame oil, divided
  • 1 Tbsp. Cornstarch and water to seal the wraps
Instructions
  1. Stir-fry ground chicken in skillet over high heat until lightly browned. When almost cooked, add: garlic, 1 Tbsp. Teriyaki sauce, 1 Tbsp. Soy Sauce and 1 Tbsp. of Sesame oil. Stir-fry for another minute. Adjust the taste to your liking, add more salt and pepper if needed. Remove to a bowl.
  2. Add more oil to the skillet and stir-fry the coleslaw mix until tender. Add scallions, 1 Tbsp. Teriyaki sauce, 1 Tbsp. Soy Sauce and 1 Tbsp. of Sesame oil. Stir-fry for another minute. Adjust the taste. Remove to a bowl with a chicken and mix well. Let mixture cool.
  3. Use about 2 tablespoons of filling for each egg roll. Fold bottom corner over filling, then fold corners. Brush top corner with a mix of water and cornstarch. Roll up wrap tightly to enclose filling and seal a roll.
  4. Add more vegetable oil to the skillet and mix it with 1 Tbsp. of Sesame oil for extra flavor. Fry a few egg rolls in a pan at a time, about 2 to 3 minutes per side. Drain on paper towels.
  5. You will get 19 egg rolls.
Recipe by Crafty Cooking by Anna at https://www.craftycookingbyanna.com/teriyaki-chicken-cabbage-egg-rolls/