Chinese Chicken Egg Rolls with Coconut Peanut Sauce

chinesechickeneggrollswithcoconutpeanutsauce

2-3 Frozen Chicken (Boil in 3c Water + 2 Chicken Broth Cubes)
1/2T Sesame Seed Oil
1/2 Sweet Red Bell Peppers
1/2c Red Onions
1 Carrot, grated
1 Garlic Clove, minced
1/2tsp Dried Cilantro
1/4tsp TO 1/2tsp McCormick Chinese 5 Spice

Sauce (Blend in blender):
1T Peanut Butter
1/2c canned Unsweetened Coconut Milk
2T Soy Sauce
1/2T Honey
1/2tsp Lime (Or Lemon) Juice (Fridge concentrate kind)
1/8tsp Sea Salt
a lil under 1/4tsp Ginger Powder
1/4tsp Red Pepper Flakes

1c Cucumber, peeled/seeded/diced SMALL
Egg Rolls (Cabbage (Boiled)/Lettuce leaves, work)

Boil Chicken (Don’t bother bring to boil before adding Chicken… JUST ADD ALL IN!). Cut Up. Sautee 1st 8 Ingredients in Sesame Oil.
Top Egg Roll Wrappers with Chicken Mix, Sauce, then, sprinkle of Cucumbers. Roll.
Heat skillet, Butter Flavor Cooking Spray it. Brown all sides of Egg Rolls. Eat.

Optional to mix Chicken and Sauce to desired consistency.
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2 responses to “Chinese Chicken Egg Rolls with Coconut Peanut Sauce

  1. Pingback: Chinese Chicken Egg Rolls with Coconut Peanut Sauce | Foodfhonebook

  2. Pingback: Cheat Day Healthier Options – Maintaining Fit without Knowing It! | Dinking Around {DING-KING UH-ROUND}

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