Baked Chicken Eggrolls

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 Meals

Photo credit: Once a Month Meals

Baked Chicken Eggrolls

Adapted from Onceamonthmom.com

Materials

  • 16 egg roll wrappers
  • 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

Instructions

  • 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.
  • Fold over sides and roll up (see image below)
  • Place egg rolls on greased cookie sheets.
  • After all are assembled, spray tops with cooking spray.
  • Bake at 425 for 10-12 minutes until lightly browned and crispy.

Notes

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.


How to roll an eggroll

Until next time,
Shaindy

3 Comments

  1. Looks delicious! My hubby usually doesn’t eat eggrolls, but I bet he’d try your version.

  2. Nice that these are baked, not fried. This is a good all-in-one dinner.

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