Ginger Chicken Sesame Rolls

  • Yield 8 servings


1 cup cooked chicken, shredded
1 -- 12 ounce package fresh stir fry vegetables, chopped
1/2 cup soy sauce, divided
2 tablespoons sesame seed oil
2 -- garlic cloves, minced
1 teaspoon grated fresh ginger
1 -- 16 ounce package egg roll wrappers
1/4 cup water
1 teaspoon brown sugar
1 tablespoon pineapple juice


Preheat oven to 350. Mix chicken and veggies in a large bowl. Set aside. In a small bowl, combine 1/4 cup soy sauce, sesame seed oil, garlic and ginger. Toss with chicken mixture. Fill each egg roll wrapper with 2 tablespoons of vegetable-chicken mixture. Wrap rolls according to package directions. Brush seems with water to seal. Bake for 20 minutes or until golden and crisp. Meanwhile, combine remaining soy sauce, brown sugar and pineapple juice for dipping. Serves 8.



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