Yes, the title is right. Chicken pot pie egg rolls!
Tonight was my first time making any kind of egg rolls.
And they turned out pretty good!
First I cooked up some chicken breasts, corn, and carrots, let them cool a little. Shredded the chicken and diced the carrots up into small bits. Mixed the shredded chicken, carrots, and corn together with a can of cream of broccoli.
I put this in the fridge until I was ready to cook. Using egg roll wrappers, I put a couple tablespoons of the chicken mixture into the center, added broccoli sprouts and shredded cheese. Then I rolled up the egg rolls as the instructions said to do on the package.
Half of the rolls also got diced onion and jalapeño.
Into a 400 degree oven for 14 minutes. And out came some pretty yummy egg rolls that I’ve decided to call chicken pot pie egg rolls.
Now to figure out a good dipping sauce!