It's always a challenge to get someone to eat those small pieces of leftover chicken. I really hate having to throw it out so what I love about this recipe is that I can save all my leftover chicken in the freezer and when I have enough, I just defrost it and make a new dish out of it!
Not only is this recipe super easy to make, it freezes really well and doesn't need any time to defrost. It's a win-win on a busy night when you forgot to plan dinner, need an extra side dish or even a quick appetizer!
|Photo Credit: Once a Month Mom|
Baked Chicken Eggrolls
Adapted from Onceamonthmom.com
1 16 oz. bag of coleslaw mix with carrots (approx. 4 cups)
2 cups chicken, cooked and chopped or shredded
1 tablespoon olive oil
2 teaspoons corn starch
1 tablespoon soy sauce
1 tablespoon water
- In a large skillet or wok, heat oil.
- Add coleslaw mix and cook for about 4 minutes.
- Add in chicken and heat through.
- In a small bowl, combine corn starch, soy sauce, and water.
- Add to chicken mixture and cook 2-3 minutes.
- Remove from heat.
- Heat oven to 425 degrees.
- Place 2 heaping tablespoonfuls of mixture into the center of each egg roll wrapper.
|How to roll an eggroll|
Divide baked egg rolls among freezer size gallon bags. To serve, place frozen egg rolls on a cookie sheet and bake for 10-15 minutes at 400 degrees until heated through. Or microwave for 1-2 minutes.