Submitted by Elisa Bistricer
I use any protein from leftover roast, whether it be veal, lamb, beef, chicken, or turkey, and cube it. Fried tastes amazing, but because we don’t eat fried anymore I oven fry and still comes out delicious. My secret ingredient takes it up a notch. Two caterers ate by my house and wanted the recipe, but I never told my secret till now. Hope you enjoy as much as everyone does.
Directions
1. Sauté coleslaw mix in oil for a few minutes, not overly done. Add rest of ingredients till fully mixed. Let cool. Place a heaping tablespoon of filling onto each wrap and wrap each egg roll.
2. You can either fry or put on a baking rack in oven. Spray Pam over each roll in oven, bake at 400F. Check after 15-20 minutes, should look crunchy and baked. Turn each roll and bake for additional 10-15 minutes.
8 Servings
45 Minutes
Allergens
