2cupsthick texture teriyaki sauce(I use Soy Vay, plus extra for dipping)
2boneless skinless chicken breasts
1package egg rolls
1 12-ozpackage broccoli slaw
optional: scallions(for garnish)
Instructions
Chicken
Rinse chicken and pat dry. Place in crock pot, pour teriyaki sauce over top.
Cook on high 4 hrs or low for 6 hours.
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
Prepare a cookie sheet with foil and nonstick cooking spray. Preheat the oven to 350°F.
To assemble egg rolls, prepare a station with a flat surface for rolling, and a small bowl of cool water.
Start with one egg roll wrapper laid flat. Add approx. 1T broccoli slaw and 1T chicken.
Dip a finger in water and wet bottom 2 edges of the roll, then fold bottom up and sides in.
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.
Repeat until all rolls are made.
Spray the tops of the egg rolls lightly with cooking spray.
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.