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Busy Girl Bites | 4 Ingredient Chicken Teriyaki Egg Rolls

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.