Ingredients
Scale
- 2 Cups Shredded Chicken
- 2 tbsp butter
- 3 tbsp hot sauce (more or less to taste)
- 3 tbsp chicken broth
- 1/2 cup chopped bell peppers (red, orange, or yellow)
- 1/4 cup chopped carrots
- 12 egg roll wrappers
- 1 egg
- For sauce: 1 cup greek yogurt
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tbsp dried dill
- 2 tbsp fresh chives
- 1 tsp paprika
- cooking spray or oil
Instructions
- Melt butter in sauce pan, add chicken broth and hot sauce, stir to combine. Add chicken and mix together, coating in sauce. If you like spicy, add more hot sauce. Add in chopped bell peppers and carrots. Mix to combine.
- Whisk egg in a bowl.
- Lay out egg roll wrapper, add about 2 tbsp chicken mixture onto one side of egg roll, tuck in sides, and roll. Add egg to edges and end seam to help close it. Continue with all eggrolls.
- Add egg rolls to lightly greased baking sheet or on wire rack. Brush with egg wash on top, then coat with cooking spray or lightly with oil.
- Bake for 20 minutes, turn once, then bake 5-10 minutes more or until desired level of crispiness.
- To make Greek Yogurt dipping sauce, mix all sauce ingredients.