One fast & frugal recipe that’s a family favorite at our house and fantastic for feeding a crowd without breaking the budget is egg rolls.
2-3 chicken breasts
1 bag coleslaw mix without purple cabbage
1 sm onion diced
1 tsp minced garlic
Egg roll wrappers
Oil for cooking
Saute’ chicken breasts in a large skillet or Wok. Remove to cutting board. To the skillet add the diced onion and garlic. Saute’ until tender and fragrant. Finely chop the chicken and add to the skillet along with the coleslaw mix. Saute ‘ until slaw just barely becoming tender and season with soy sauce to taste.
Begin heating about 1/2 ” of oil in a seperate skillet over medium high heat. Meanwhile, place about 2 heaping TBSP of slaw mixture in the center of an egg roll wrapper and fold as per instructions on the wrapper.
Gently lay egg rolls in the hot oil. Fry until hokden on the bottom then flip. They will cook very quickly. Drain on paper towels.
Serve with Sriracha and soy sauce.
This recipe made 16 egg rolls….what to with all the left over wrappers?
Cheesecake Egg rolls!
- In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and salt. Using a hand mixer, beat ingredients until fully combined.
- Spoon approximately 3 tablespoons cream cheese mixture onto egg roll wrapper and fold as per wrapper instructions.
- In a large skillet over medium high heat, heat oil (it should reach 1/2 ” up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
- Plate, dust with powdered sugar, and serve with berries or whipped cream and chocolate sauce.