Celebrate Chinese New Year: Teriyaki Chicken Egg Rolls

Chinese New Year is in just a few days and this is the year of the Horse! I like to celebrate with my family by making our favorite Chinese (or American-ized versions) dishes. These Teriyaki Chicken Egg Rolls are really simple, but really delicious! They use just a few ingredients, and are a great way to sneak in vegetables you may not normally serve (cabbage anyone?). You could also add in mushrooms and or shredded zucchini. Both would be great in these!

Teriyaki Chicken Egg Rolls

See below for the full recipe.

The basics to making them are simple. Make the filling by sauteing your vegetables until crisp tender, then add the marinated chicken.

Fill and roll your egg rolls and then fry to a golden brown. They are simple and delicious. I love to serve them with steamed rice and grilled pineapple.

Teriyaki Chicken Egg Rolls

2 boneless skinless Chicken Breasts – diced

1/2 cup Teriyaki Sauce

1 cup Shredded Green Cabbage

1 cup Shredded Carrots

1 tsp. Corn Starch

Egg Roll Wrappers

Dice chicken and add teriyaki sauce. Allow to marinate 6-12 hours. Saute cabbage and carrots over medium heat in a saute pan with 1 tsp of cooking oil. Cook 3-5 minutes until soft. Remove from pan. Add in chicken and sauce. Dust with corn starch while cooking. Add in vegetables. Allow mixture to cool. Spoon 2-3 tablespoons into each egg roll wrapper and roll. Cook in vegetable oil heated to 350 degrees. Cook 2-3 minutes. Drain on paper towels. Serve with rice.

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