Description
A quick and delicious deconstructed version of traditional egg rolls, packed with vibrant ingredients and fantastic tastes.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 cups coleslaw mix (cabbage and carrots)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Heat the sesame oil in a large skillet over medium heat.
- Sauté garlic and ginger for about a minute until they become fragrant.
- Add the coleslaw mix and stir-fry it for 3-4 minutes until tender.
- Mix in the cooked chicken and soy sauce, allowing it to heat through for 2-3 minutes.
- Season with salt and pepper according to your taste.
- Serve hot in bowls, garnished with sliced green onions and a sprinkle of sesame seeds if you like.
Notes
Feel free to swap out the coleslaw mix for other veggies or use tofu for a plant-based version. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg