Here’s a little healthier twist to frying egg rolls. We baked them!
Here is what you’ll need:
3 chicken breasts – chopped, small pieces
3-4 green onions – finely chopped
1/3 cup original yakitori sauce
2 carrots – sliced into 1.5-2 inch matchsticks
1 zucchini- sliced into 1.5-2 inch matchsticks
1 package egg roll wrappers
1-2 tablespoons olive oil
Baking sheet and parchment paper
Here is what you’ll do:
In a large skillet, heat olive oil then add chicken. Cook for approximately 10-12 minutes (until most of the juices are absorbed) and chicken is cooked through. Reserve in a large bowl, and let chicken cool. Pre-heat oven to 400º. Slice your carrots, zucchini, and green onion then add to chicken along with 1/3 cup yakitori sauce and mix well. Take an egg roll wrapper and place some of the mixture on the bottom third of the wrapper and fold wrapper over leaving one third exposed, fold both ends in, then moisten top of wrapper with water and finish folding. Adjust amount of mixture in wrapper so that you may fold/roll them easily. Place each completed egg roll onto the parchment lined baking sheet. When finished, you will have approximately 14 egg rolls. Bake in the oven for 20-25 minutes, depending on how brown and crispy you prefer. Serve with a sweet and sour dipping sauce and enjoy!