July 17 Recipe : Asian Chicken and Veggie Wraps - ABC 33/40 - Birmingham News, Weather, Sports

July 17 Recipe : Asian Chicken and Veggie Wraps

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Asian Chicken and Veggie Wraps

Yield: 12 wraps



3 cups cooked diced chicken

4 cups shredded cabbage/carrot mix

2 cups fresh bean sprouts (canned, drained bean sprouts if fresh are unavailable)

½ cup sliced fresh green onions (regular diced onions if green onions are unavailable)

½ cup hoisin sauce

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

12, 7-inch egg roll wrappers

Olive oil

Soy Sauce (optional)





  1. Preheat oven to 350 degrees.


  1. Spray baking sheet with non-stick coating.


  1. In mixing bowl, combine:

    1. 3 cups diced chicken

    2. 4 cups cabbage/carrot mix

    3. 2 cups bean sprouts

    4. ½ cup sliced green onions

    5. ½ cup hoisin sauce

    6. 1 tablespoon grated ginger

    7. 1 tablespoon sesame oil


  1. Place ¨÷ cup mixture in each of 12 egg roll wrappers, stirring occasionally to redistribute liquid in mixture. Fold each wrapper envelope-style. Place each wrap in baking sheet at least a half an inch apart.


  1. Brush top of each wrap with olive oil.


Bake 20-30 minutes or until very crispy. Cooking times may vary due to differences in ovens.


Serve hot with soy sauce as dipping sauce.