It's super easy and definitely the farthest thing from Panda Express. They sell egg roll wraps most places but I always look for the most natural brand with the least amount of crap in it. If you are looking to spruce up your meals, you've got to give these bad boys a shot. You'll thank me later.
What you'll need:
12-14 oz of shredded chicken breast
2 cups of cabbage
2 red bell peppers
2 large zucchinis
1 cup of mushrooms
1 cup of broccoli
1 cup of carrots
1 cup of bean sprouts
One egg
1 tbsp of minced or crushed garlic
Expeller pressed canola oil
Teriyaki sauce ( I used San-J brand which is gluten free and free from most all CRAP)
You can add any veggies you want to this. It's completely up to you.
Chop the veggies up and throw them in a pan. Add in the garlic, shredded chicken and the veggies in a tiny bit of coconut oil and some teriyaki until it's a little cooked through. There is going to be quite a bit of liquid from the teriyaki so may need to strain it a bit to get rid of the excess sauce. (Note: If the mixture has too much sauce, when you add it to the egg roll wrapper it will tear as it will be too heavy, hence the straining)
Crack an egg in a bowl and beat it with a fork. Take the egg roll wrapper, put a dollop of the veggie and chicken mixture in the center, then fold the left and right sides in. Before sealing the final side to close it, dip your finger in the egg and spread some of the egg on the ends of that final side and close it. The egg will bind it and keep it in place.
To fry, you put some canola oil (Expeller Pressed!) in a heated pan and add in a few egg rolls at a time until crispy. Towel off excess oil with a paper towel and you are good to go.
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I used a trio of sauces: Regular mustard, BBQ sauce and Teriyaki. The best thing about these is the recipe makes a ton so you can put them in a plastic bag and freeze them for later if you don't inhale them all in one sitting.
Enjoy!
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