We love eggrolls in my house, so I am always coming up with new ones to make. This time I took the classic flavors of an eggroll and placed them in dough.
1 Large Boneless Skinless Chicken Breast, shredded or ground (I boil mine for 20 minutes, cool and shred or place in food processor and grind)
2 Carrots, diced small
2 Celery Stalks, diced small
2 Cloves Garlic, minced
2 Green Onions, sliced thin
1/2 C Cabbage, finely chopped
1T Olive Oil
1T Rice Vinegar
1 1/2T Soy Sauce
1 tsp. Chinese Five Spice (optional)
4 oz. Cream Cheese, softened
1/3C (scant) Pad Thai Sauce
1 C Mozzarella Cheese, shredded
1 Store Bought Pizza Dough (You want the raw dough like in the biscuit cans)
-In large skillet, heat oil over medium heat, add in vinegar, soy sauce and Chinese five spice. Add in all veggies. Cook about 10 minutes, or until veggies start to soften. Stir in chicken, and allow all to cool.
-Combine pad thai sauce and cream cheese, I used a hand mixer.
-Lay out dough from can, spread sauce and cream cheese mixture over entire dough (leave about 1/2 inch of uncovered dough). Top sauce with meat mixture, you may have more mixture than needed, don’t over fill dough too much. Sprinkle with cheese.
-Roll dough in a pinwheel fashion to form a log.
-Bake 425 degrees for 25-30 minutes, or until dough is golden brown.
-Remove from oven, allow to cool at least 10 minutes before cutting, if not the cheese may melt out. Enjoy!
This is great dipped in sweet and sour sauce.