Easy, home-made Teriyaki Chicken Cabbage Egg Rolls!

Teriyaki Chicken Cabbage Egg Rolls


Spring is in the air! It’s so strange that we had summer with temperatures in the 80s all February, then it got really cold and now we have a Spring. The temperature in Florida is very unpredictable in the winter months. 

There is no official winter here, well first 2 weeks in January if you want to get technical. We just go from one cold front to another, if they make it this way. 

Bought these beautiful Tulips the other day and decided to use them to accent this Absolutely Delicious meal! These babies don’t last long. It may look like I have made enough for the party, well – a party for 2!!! 


These Teriyaki Chicken Cabbage Egg Rolls are incredibly easy to make and I’ve used the whole package of Nasoya Egg Roll Wraps (you get 19 egg rolls). Had enough that lasted us for a couple of days. Over the weekend we had these for breakfast. Just reheat and serve. Simple and Delicious! 

They taste great warm or at room temperature. Easy to pack to work or if your kids do like cabbage (mine doesn’t, unfortunately) pack for their lunch. 

Just a few ingredients and you are ready to start! 


 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. 

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. 

Use about 2 tablespoons of filling for each egg roll. Fold bottom corner over filling, then fold in side corners. Brush top corner with a mix of water and cornstarch. Roll up wrap tightly to enclose filling and seal a roll. 

You will get 19 egg rolls with this recipe! 


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 pan at a time, about 2 to 3 minutes per side.

Drain on paper towels. 

Enjoy!

Lately, I have been painting again. Got so inspired after looking at DIY backdrops. One of the item on my list was this cheap $10 table from IKEA. I don’t know why, but I bought turquoise color even though I don’t have anything to match. 

I finally found a good use for it – to repaint it in two-tone browns/cream/grey colors to match my decor and to use for Food Photography. Still, need to apply the coat of Mud Podge so it will be easier to clean. 

You can use any colors you like, mix them up, apply with brush, sponge, towel. Love being creative and if I mess up, it’s just like hair (it will grow back) – repaint it! 

My new backdrops are getting dry. I was just worried that Buddy the cat will jump on them and I will have extra work. 


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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.

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