ingredients
- 1 lb. cooked chicken that's been shredded ( I always have a cooked and shredded chicken in the ice box or I use a 1 lb pkg. bnls., skinless chicken thighs boiled for 20 min. or so and shredded)
- 8 ounces or so bag-ready mixed coleslaw, the tri-colored kind without the dressing
- 2 tblespoons minced garlic
- 4-5 tablespoons 'your favorite' spicy Asian stir fry sauce
- 12 large spring roll wrappers
- sesame seeds
- 2 tablespoon oil
How to make it
Heat wok until almost smoking, then add a couple of Tbls.oil
Add coleslaw & chicken and garlic and stir fry until coleslaw is slightly wilted - about 3-4 minutes
Stir in sauce, heat through and remove from heat - let cool slightly
Place one wrapper on the counter, with a corner pointing at you
Put approximately 2 tablespoons of the filling just below the center of the wrapper in the lower corner
Fold the corner of the wrapper up covering the filling and roll once over
Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick
Brush tops very lightly with oil, sprinkle with the sesame seeds and bake at 375 until lightly brown
Serve with extra sauce for dipping and enjoy!
Make it a great one!!
About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!
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