Azteca's salad shells are useful for many things including this amazing egg roll recipe! Try it out today and you will instantly be hooked!
Ingredients
1 package Azteca® salad shells
½ pound skinless chicken breast, cut into thin strips
1 tablespoons vegetable oil
1 small red pepper, cut into strips
½ cup green onions, chopped
¼ pound fresh bean sprouts, rinsed & drained (optional)
1½ teaspoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 egg combines with 1 tablespoon water
Directions
- Preheat oven 400°
- Heat oil in a large skillet and thoroughly cook chicken; add pepper & onion, cook 5 minutes.
- Reduce heat, add sprouts and soy sauce.
- Combine cornstarch and 1 tablespoon water, stir into chicken mixture.
- Heat 5 minutes over low heat, remove and cool 10-15 minutes.
- Divide filling in four and place in the center of each unbaked shell.
- Fold both sides of shell over filling; fold bottom half of shell up and top half over to close.
- Place seam side down on an ungreased baking sheet.
- Brush entire top and sides of each roll with egg.
- Bake 12-14 minutes until golden brown.
