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- 10 eggroll wrappers (1/2 a package)
- 1 1/2 breasts boneless, skinless chicken, diced finely
- 1/2 package of coleslaw mix (8 oz)
- 1 tbs soy sauce
- 1 tsp sesame oil
- 1 tbs stir fry sauce
- vegetable oil
Preheat oven to 400
Stir fry chicken in wok with vegetable oil over medium high heat until chicken is cooked through, about 5 minutes. Add in coleslaw mix, soy sauce, and sesame oil. Cook for a couple of minutes until coleslaw mix is tender. Remove from heat.
Take an eggroll wrapper. Place a line of cooled filling in the middle. Fold both ends over. Starting from one end, roll wrapper until closed. Place on cooling rack placed on baking sheet. Repeat with remaining wrappers. Spray with cooking spray. Bake for 15 minutes. Serve with soy sauce or duck sauce for dipping.