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Unleavened Recipes

Egg Rolls
(thanks to Becky Swiger)

  • 1 package egg roll wrappers
  • 1-1/2 cups baked chicken, shredded
  • 1/2 cup BBQ sauce
  • 2 cups chopped, steamed vegetables (broccoli, carrots,cabbage)
  • 1 tbsp sesame seeds
  • vegetable oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. ground ginger
  • 1/3 cup soy sauce
  • 1/2 tsp. garlic salt

Mix baked chicken in bowl with BBQ sauce. Drain veggies, toss in bowl with sesame seeds and salt, pepper, ginger, soy sauce and garlic salt. Lay an egg roll wrapper out flat. Place a tbsp of chicken mixture in middle, then add a tbsp of veggies (you may find that you like your egg rolls with more or less filling). Fold top and bottom of egg roll wrapper about 1/4 length toward the middle. Next fold one side, then the other. When you fold the last side your egg roll should have enough wrapper left over to wrap at least part way around it. Dip your finger in water and moisten the inside edge of the egg roll wrapper and complete wrapping. This should cement the wrapper, holding it together so that you may cook it intact. Deep fry rolls in vegetable oil for 4 minutes or until wrapper surface bubbles and appears browned. Drain and cool a few minutes before serving.

 


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