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E8433b9a 6300 4903 9a1e b90f9231e9e7  2017 02 05 23 45 41
Jess
Jess

Egg rolls with chicken and shrimp. Diced rotisserie chicken breasts (of course grilled or any leftover chicken would work here) 8 peeled raw shrimp, cut into small chunks (about 3-4 per shrimp depending on the size) cook the shrimp in a small pan with a pad of butter until cooked through, pull from heat and set aside. On the stove heat up a pad of butter, little bit of olive oil, add a small bag of fine cut cole slaw, and one small bag of broccoli slaw (I pulled the large broccoli heads out and used for another dish) cook down for about 10 minutes with a touch of soy to keep it moist. I also added in some garlic powder and ginger. Mix together the cooked down slaw, chicken, shrimp, use a heaping tablespoon to place on egg roll wrappers. Fry at 350 degrees u til golden, make sure to drain well and make sure to use the egg wash when rolling, it's a must! 🙂