Ingredients
- 2 pounds cooked chicken breast, (2 1/2 cups), shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup onion, finely diced
- 1/2 cup frozen peas and carrots
- 1/2 cup frozen green beans
- 1/2 cup frozen corn
- 2 ounces heavy cream, (1/3 cup)
- 1 cup chicken stock
- 12 ounces prepared egg roll wrappers, (12)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup oil
How to Make
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Step 1: Preheat oven to 400 degrees.
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Step 2: In a medium saucepan, melt butter over medium-low heat.
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Step 3: Add flour and whisk until smooth.
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Step 4: Add heavy cream and chicken stock and continue to whisk until thickened about 5 minutes.
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Step 5: Add seasoning to taste.
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Step 6: In a separate frying pan, sauté onions until softened, about 3-4 minutes.
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Step 7: Add peas & carrots, beans and corn and sauté another 3 minutes.
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Step 8: Stir in shredded chicken.
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Step 9: Add seasoning to taste.
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Step 10: Pour cream/stock mixture over chicken and veggies and stir well to combine, will be the consistency of the filling of a chicken pot pie.
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Step 11: Using a spoon, arrange a “log” of the chicken/veggie mix on a egg roll wrapper (on one side) roll like cigar; must have 12 equal logs.
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Step 12: Roll the mixture up tightly.
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Step 13: Arrange the roll ups in an lightly oiled baking dish with the wrapper edge side down.
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Step 14: Brush the roll ups with oil, season lightly and bake in the oven until golden brown and crispy, about 25 minutes.
We hope you enjoy this recipe!
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