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
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
Looks delicious! My hubby usually doesn’t eat eggrolls, but I bet he’d try your version.
Nice that these are baked, not fried. This is a good all-in-one dinner.
I agree- I love that they aren’t fried. Then I don’t feel guilty for having a little more than I should 😉