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A good chef or home cook never wants to waste anything, so I’m always looking for ways to use the chicken from my soup. This delicious Pesach appetizer is one of my favorite ways to make sure nothing goes to waste. The tangy salsa and sweet barbecue sauce are a surprisingly perfect combination. Watch the video here. Use with my No-Flip Pesach Crepe recipe! Yields 12 egg rolls
1 tablespoon oil
1 medium onion, diced
4 chicken bottoms, bone-in, cooked and shredded (see note)
3/4 cup barbecue sauce, such as Gefen BBQ Sauce
1/2 cup salsa
oil, for frying
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.
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.
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