Meal Bite: 4 Ingredient Chicken Teriyaki Egg Rolls

Hi Busies!  Football season is finally here!  For me, football season means Sunday afternoons cozied up in the TV room (usually with my iPad because Pinterest), watching Red Zone and listening to Drew cheer on his fantasy team, and letting lunch blend into dinner with all those amazing football snacks, like buffalo chicken dip, nachos, and pizza rolls…   

…but this Sunday, I gave the usual football fare a little twist.  These egg rolls still make the perfect finger food, and they’re definitely ahhh-mazing stuffed with buffalo chicken dip.  BUT, subbing broccoli slaw for cheddar cheese and teriyaki chicken for chicken + cream cheese makes them a little lighter, a little healthier, and equally delicious!  Plus, these are baked, not fried (but still perfectly crispy).  They’re quick and easy to put together, and are included in Round 2 of my meal prep plan.

Other exciting things about football season:

• our first 60 degree night of fall.  Pulling on a sweatshirt and leggings and sitting on the back deck felt pretty amazing after a summer full of the *instant-sweat-the-second-you-step-outside* weather we get down here all summer in North Carolina.  There’s nothing like that crisp fall breeze!
• college football tailgating!  (Side note – this thought literally just came to me – these eggs rolls would make great tailgate grub!)  Playing corn hole, sitting in the back of a pickup truck, listening to music with friends…is it the weekend yet?!

sooo crispyyyy!!

If you’ve never worked with egg roll wrappers before, never fear!  The dough is super easy to work with.  The trick is just to keep a bowl of water nearby for dipping your finger in.  Check out my nifty step-by-step animation below:

Just Dip, Fold, Dip, and Roll!

. 

All 4 ingredients + Chandler and Joey, my current meal prep companions!

My favorite teriyaki sauce is Soy Vay Veri Veri Teriyaki (this is an affiliate link).  It’s nice and thick, which makes it perfect for dipping.  And, it has sesame seeds included, which are one of my favorite things ever.  I also use it to marinate chicken for grilling, then brush more (fresh) sauce over top once the chicken is done.  YUM!

Print

4 Ingredient Chicken Teriyaki Egg Rolls

Prep Time 20 minutes

Cook Time 6 hours

Author Sam - Busy Girl Bites

Ingredients

• 2 cups thick texture teriyaki sauce (I use Soy Vay, plus extra for dipping)
• 2 boneless skinless chicken breasts
• 1 package egg rolls
• 1 12- oz package broccoli slaw
• optional: scallions (for garnish)

Instructions

Chicken

1. Rinse chicken and pat dry. Place in crock pot, pour teriyaki sauce over top.
2. Cook on high 4 hrs or low for 6 hours.
3. When done, shred chicken and stir with sauce. Then, remove chicken using a slotted spoon (you don't want too much liquid or the egg rolls will get soggy).

Egg Rolls

1. Prepare a cookie sheet with foil and nonstick cooking spray. Preheat the oven to 350°F.
2. To assemble egg rolls, prepare a station with a flat surface for rolling, and a small bowl of cool water.
3. Start with one egg roll wrapper laid flat. Add approx. 1T broccoli slaw and 1T chicken.
4. Dip a finger in water and wet bottom 2 edges of the roll, then fold bottom up and sides in.
5. Dip a finger in the water again and wet the top corner of the roll. Finish rolling and place seam side down on the cookie sheet.
6. Repeat until all rolls are made.
7. Spray the tops of the egg rolls lightly with cooking spray.
8. Bake 10-15 minutes or until golden browned, flipping halfway through.

Recipe Notes

Serve with extra teriyaki sauce for dipping!
You can also cook the chicken, shred it, and put it in the fridge to assemble the rolls later. The chicken should stay good for 2-3 days in the fridge.