Posted in Main Dish

Asian Chicken Egg Rolls

We tried another new recipe tonight, and it is definitely a keeper.  I got the recipe from Mel’s Kitchen Cafe, and as usual, changed it to what I had on hand and what we would use. {print recipe}

Chicken and cabbage mixture

I took a whole chicken and put it in the crock pot this morning.  We used about half of the meat in this recipe, maybe a little bit more.  We shredded the meat and then added the following ingredients to the chicken.

1 Tablespoon soy sauce

1 1/2 Tablespoons rice vinegar

2 teaspoons corn starch

1 Tablespoon oil

We heated that up in the pan and then set that aside in a bowl.  To the same pan, we added more olive oil and heated that up.  I had the following ingredients prepared and ready to go into the pan.


Asian Chicken Egg Rolls

1 big mushroom, diced

1/2 red pepper, diced

1/2 onion, diced

1 zucchini, grated

1 carrot, grated

4 cups, shredded cabbage

1/2 teaspoon garlic powder

1 Tablespoon soy sauce

2 Tablespoons hoisin sauce

1 package egg roll wrappers

Saute the mushrooms, onions, peppers, carrots, and zucchini for a couple of minutes.  Add the cabbage, soy sauce, and chicken.  Cook, stirring often until the cabbage is slightly wilted (about three minutes or so).  Stir in the hoisin sauce and turn off the heat.  Put some meat/cabbage mixture on an egg roll wrapper and roll up.  I did spray the top with some cooking spray before I baked them.  We baked them at 400º for 20-25 minutes.  I did flip them half way through the baking time.


7 thoughts on “Asian Chicken Egg Rolls

    1. These are very good. The Hoisan sauce makes all the difference.

      Have a great day.


    1. They are really good. I have made them with turkey and pork as well.

      Have a wonderful day.


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