Chicken Teriyaki Egg Rolls
Servings: 8 egg rolls
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Saucepan
- 1 Pair of Tongs
- 1 small pot
Ingredients
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 2 large chicken breasts, diced
- 2 tbsp teriyaki glaze
Optional add-ins
- 1/8 tsp ground ginger
- 1/2 tsp garlic
- 1 tsp olive oil
- 1/2 tsp cornstarch
- 1 tbsp orange juice
Instructions
- Gather ingredients.
- Dice up the chicken, carrots, and cabbage
- Add cabbage, carrots, and olive oil to a saucepan. Cook on low heat for about 5 minutes or until soft.
- Add diced chicken to the saucepan along with the teriyaki glaze and any desired spices. Cook for 5-10 minutes on medium heat.
- Stir together the chicken teriyaki egg roll filling until well combined.
- Add a few spoonfuls of the filling to the center of the egg roll wrapper.
- Add warmed milk to the edges of the egg roll wrapper and fold over into a sealed pocket.
- Repeat the process of filling and sealing egg rolls until the mixture is gone.
- Take the egg roll pockets and fry them in hot oil for about a minute, turning each one over, so both sides are golden brown.
- Drain the oil and place the cooked egg rolls on paper towels until they are ready to be served.
Notes
Tips
- Have all of your egg rolls wrapped and ready for frying before you start cooking them.
- Buy pre-shredded cabbage and carrots if they are available to save time.
- Dice your chicken into small pieces, so that you can have a little in every bite!
- Drain as much oil as you can when removing egg rolls from the hot oil. Place on a paper towel for additional grease absorption.
- For more flavorful egg rolls, marinate your chicken for 6-12 hours.