Prepare the Filling
In a large frying pan, heat oil over medium heat.
Add onion; sauté, stirring occasionally, until softened, approximately five minutes.
Add chicken, barbecue sauce, and salsa; stir to combine until heated through.
Directions
Prepare the Egg Rolls
Place approximately 1/4 cup filling into the center of each crepe; fold bottom of crepe over filling. Fold in sides; roll up to the top edge to form egg rolls.
Heat oil to coat the bottom of a frying pan; fry the egg rolls for approximately two minutes per side, until crispy.
Tips:
Most people I know make chicken soup for Pesach — this is the best way to repurpose the chicken from it! If you normally don’t include chicken quarters in your soup, add them to your regular recipe especially to make these egg rolls.
Variations:
Turn this into a Southwestern Chicken Soup! Add four cups chicken broth to the chicken mixture, bring it to a boil, and serve.
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