This recipe may seem complicated but I made it with my 4 year old.
It’s not only easy but it’s fun to do with a little (if you don’t care how they look!!)
Don’t be intimidated!!
- 1 boneless chicken breast
- 1/2 head of cauliflower
- 1/4 bag baby carrots
- 1/2 yellow onion
- 1/2 zucchini
- 2 tbsp olive oil
- sesame oil
- low sodium soy sauce
- egg roll wraps
- 1 egg
- 1 tbsp skim milk
- 1/4 cup water
What the heck do I do??
Preheat oven to 400F.
OK so you’ll probably want a food processor but if you don’t have one you can just have chunkier eggrolls!!
Put olive oil in a pan and saute chicken until cooked through.
In food processor get all the veggies super chopped up, or just go ninja on them yourself.
Then take the cooked chicken and do the same (careful its hot, duh!!)
Then put all of those back in the pan together and saute in sesame oil (to taste) and soy sauce sauce (to taste)!
Once everything is nice and soft and tasty and ALL moisture is gone turn off your stove-top!
Take out your eggroll sheets and you can either follow the directions on the pack or do this…put about 2-3 tbsp of mixture in the center of the wrap; fold edge closest to you on top of mixture; roll once; fold side edges in to middle; roll again, wet the inside corner of last remaining flap with water and finish the roll. Seal it up and place it face down on grease (with olive oil) baking dish. Repeat.
I got about 9 out of this.
Next, in a small bowl beat egg and milk together. Once the eggrolls are a golden brown paint the wrap with this mixture, raise oven rack and turn to broil. Watch CAREFULLY because they brown very quickly with this on it!
I made this with a cucumber onion and tomoto salad!