Pulled Chicken and cabbage Egg Rolls.

In our previous recipe we roasted chicken this is a great recipe for the leftovers.

Start off by shredding or cutting cube sized pieces of chicken. If your going to pull the chicken this is best done when the chicken is warm cold chicken will be to firm to pull.

Once your chicken is pulled or cubed mix in your favorite bbq sauce. Enough to lightly coat the chicken. To much sauce will create soggy egg rolls.

Next take a bunch of scallions and slice into small rings. Add to a bag of cole slaw mix and sautee in a frying pan with some oil. Once the cabbage is cooked season with salt, pepper, garlic powder, and some cayenne powder for some kick. Remember to taste and adjust seasoning.

Open package of defrosted egg roll wraps. Keep a damp paper towel covering the top egg roll wrapper to keep it from drying out.

Take 1 egg roll wrapper place with 1 point towards you (you should see a diamond shape). Egg wash the perimeter of wrapper. Add one spoon of chicken and 1 spoon of cabbage mix to the center. Fold the corner closest to you over the filling bring in the two sides and finish rolling to seal the egg roll.

Once you have completed rolling all the egg rolls add oil (i prefer canola or vegetable oil) to a large frying pan about 1/4 of inch deep. Heat on medium to about 375 degrees and carefully add egg rolls to pan. Flip once golden brown about 2 minutes each side and remove to a paper towel lined tray allowing to drain.

Serve immediately with your favorite BBQ saice.

This can be made in advance and frozen then reheated uncovered in oven.

Ingredients

1 whole chicken

1 package cole slaw mix

1 bunch scallions

1 cup bbq sauce

Yields approximately 15 egg rolls