Chicken Egg Rolls with Broccoli Slaw
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 45 milligrams
- Sodium
- 1250 milligrams
- Carbohydrates
- 68 grams
- Dietary Fiber
- 7 grams
- Protein
- 23 grams
- Sugar
- 19 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 1/2 cups shredded rotisserie chicken, skin removed
4 cups broccoli slaw mix (about 8 ounces)
1/2 cup roughly chopped fresh cilantro
4 scallions, sliced
2 tablespoons grated peeled fresh ginger
3 tablespoons teriyaki sauce
3 tablespoons duck sauce, plus more for serving
2 tablespoons vegetable oil, plus more for frying
8 egg roll wrappers (each about 5 1/2 by 6 inches)
1 14-ounce can baby corn, drained
1 tablespoon rice vinegar
2 oranges, cut into wedges
Directions
- Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each teriyaki sauce and duck sauce and 1 tablespoon vegetable oil in a large bowl.
- Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Meanwhile, arrange the chicken mixture down the center of each egg roll wrapper. Tuck in the ends and roll to enclose; dab the edges with water and press to seal. Working in batches if needed, add the egg rolls to the oil seam-side down; fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
- Combine the remaining 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions and the baby corn in a large bowl. Add the remaining 1 tablespoon each teriyaki sauce, duck sauce and vegetable oil, and the rice vinegar; toss. Serve the egg rolls with the broccoli slaw, orange wedges and more duck sauce.