Description
Crispy egg rolls filled with savory shredded chicken and vibrant vegetables, all glazed with delicious teriyaki sauce.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1/2 cup teriyaki sauce
- 1 cup coleslaw mix
- 1/4 cup green onions, chopped
- 12 egg roll wrappers
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the shredded chicken, teriyaki sauce, coleslaw mix, and green onions in a bowl.
- Lay an egg roll wrapper on a clean surface, and place about 2 tablespoons of the chicken mixture in the center.
- Fold in the sides and roll up tightly.
- Place the egg rolls seam-side down on a baking sheet lined with parchment paper.
- Brush the tops with olive oil and season with salt and pepper.
- Bake for 20-25 minutes or until golden brown and crispy.
- Serve with additional teriyaki sauce for dipping.
Notes
These egg rolls can be made ahead and frozen for quick snacks. Experiment with different fillings as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg