Chicken Egg Rolls

Serving: 18 rolls

Ingredients:

1. 18 Egg roll wraps  - I use the brand Nasoya
2. 5 pieces boneless chicken thighs

3. 1 lb package shredded cabbage

4. 1 cup olive oil

5. 2 tablespoons teriyaki sauce

6. 1 cup + 1 tablespoon barbecue sauce 

7. 2 teaspoons brown sugar

Directions:

~Chicken~

1. Pre heat oven to 350ºF. 

2. Take 1 cup of barbecue sauce and place in a bowl. 

3. Place chicken in the bowl and cover with barbecue sauce until fully coated.

4. Place chicken in a pan, and put in the oven for 30 minutes.

5. Take the chicken out, flip over and increase the oven temperature to 400 degrees.

6. Put the chicken in the broiler for a maximum of 3 minutes till brown.

7. Once cooled, cut the chicken into tiny pieces, and use for egg roll mixture. 

~Egg Roll Mixture~

1. Place the cabbage in a large pan to sauté.

2. On a medium heat, add 1/3 cup of olive and stir.

3. Add 2 tablespoons of teriyaki sauce, 1 tablespoon of barbecue sauce and 2 teaspoons of brown sugar.

5. Add the chicken into the mixture and stir.

6. Once the cabbage has shrunk to about half its size, turn the stove off but keep the pan on the stove in order that the cabbage remains to cook from the residual heat.

~Egg Roll~

1. Place an egg wrap on a plate and brush the side of the egg roll that the mixture will be placed on with olive oil.

2. After brushing the side, take 2 tablespoons of the mixture and place on the wrap towards the edge.

3. Flip the wrap with the mixture once, then fold the ends (in order that they are tucked in); continue rolling the wrap until the end.

4. Lay egg rolls in a baking pan and continue this process until finished.

5. Once they are all placed in a pan, brush the top of the rolls with olive oil and sprinkle some brown sugar on top.

6. Place in a 350ºF oven for 30 minutes.

7. Once golden brown, take out and let cool for 10 minutes before serving.

...

This tastes great dipped in duck sauce!