This year instead of throwing out all your leftover chicken from your Seder chicken soup, this is a wonderful way to repurpose it and have a great tasting, impressive appetizer.
Directions
Prepare the Filling
1. Heat skillet on medium heat add oil and sauté onions until lightly golden, about 15-20 minutes.
2. Add chopped garlic and sauté until fragrant.
3. Add carrots and kohlrabi.
4. Let sauté for four minutes and then add the shredded chicken.
5. Add salt and black pepper.
6. Add ginger (and splash of soy sauce if using). Mix to combine well.
7. Add chicken broth and keep mixing till the soup is absorbed and veggies are tender, about three to four minutes.
8. Remove the pan from the heat and let cool five minutes.
To assemble
1. Lay one crepe at a time on a cutting board. Put two -three tablespoons of chicken and veggies mixture in the middle and roll up egg roll style. Continue until all 10 egg rolls are done.
2. Heat another skillet on high heat add any oil to the pan and add the egg rolls in, in batches frying one minute per side until all are done! Serve immediatly with your favorite homemade or store bought duck sauce!
8 Servings
50 Minutes
Allergens
