But if you make them at home, you can load them with veggies and oven bake them instead of frying! They make for amazing appetizers or even a main course if you make enough, so try them tonight!

Filling

For the filling, you can use either cooked or raw vegetables. Some good options are carrots, cabbage, sweet potatoes, or anything you have in your pantry!

Whether you cook it or not, make sure to toss it in some soy sauce or tamari before you put it into the egg rolls.

Recipe

1. Fill up a cup of water so you can constantly replenish your plate.
2. Pour a little water onto a plate and take a rice paper sheet and wet it so you can manipulate it.
3. Take the filling and put a little in the middle towards the top of the sheet.
4. Fold it like a burrito, the sides in first, and then the top over the filling and roll it up as tightly as you can.
5. Place the rolls on a baking sheet and once you’re done, drizzle over some oil and bake it at 350 F until they turn golden brown.

The post These Vegan Egg Rolls are Easy, Delicious, and Gluten-Free! appeared first on falafelandcaviar.com.

One of the great things about this recipe is that most of the ingredients are most likely in your kitchen already!

Fresh Italian (flat-leaf) parsley, optional

Getting Started

Once you’ve collected the ingredients, heat the 2 cups chicken broth and 2 cups water in a 2-quart saucepan to a boil. Once boiling, add the 1 1/2 lbs of boneless skinless chicken breasts. After adding the chicken, lower the saucepan to a medium heat. Continue to cook the chicken at this temperature for 20 to 25 minutes, or until the juices run clear at the center. You can check this by cutting into the thickest part of the center of the meat.

Remove the chicken and place aside in a large bowl to cool. Discard any poaching liquids at this point.

Sauteé Your Vegetables

Next, place 1 teaspoon of oil in a 10-inch skillet and place over a medium heat. Once heated, add the 6 stalks of celery (cut into thin 1-inch strips), 1 cup grated carrots, and 1/4 teaspoon of salt. Stir. Cook the vegetables over the medium heat until the vegetables display a crisp-tenderness.

Shred the chicken (best accomplished with 2 forks). Combine shredded chicken with the sautéed vegetables. Add the finely chopped onions, 1/4 cup pepper sauce, 2 tablespoons of melted butter, and the 1/2 cup crumbled blue cheese.

The post Get A Kick Out Of These Egg Rolls At Your Next Gathering! appeared first on falafelandcaviar.com.

But if you make them at home, you can load them with veggies and oven bake them instead of frying! They make for amazing appetizers or even a main course if you make enough, so try them tonight!

Filling

For the filling, you can use either cooked or raw vegetables. Some good options are carrots, cabbage, sweet potatoes, or anything you have in your pantry!

Whether you cook it or not, make sure to toss it in some soy sauce or tamari before you put it into the egg rolls.

Recipe

1. Fill up a cup of water so you can constantly replenish your plate.
2. Pour a little water onto a plate and take a rice paper sheet and wet it so you can manipulate it.
3. Take the filling and put a little in the middle towards the top of the sheet.
4. Fold it like a burrito, the sides in first, and then the top over the filling and roll it up as tightly as you can.
5. Place the rolls on a baking sheet and once you’re done, drizzle over some oil and bake it at 350 F until they turn golden brown.

The post These Vegan Egg Rolls are Easy, Delicious, and Gluten-Free! appeared first on falafelandcaviar.com.

One of the great things about this recipe is that most of the ingredients are most likely in your kitchen already!

Fresh Italian (flat-leaf) parsley, optional

Getting Started

Once you’ve collected the ingredients, heat the 2 cups chicken broth and 2 cups water in a 2-quart saucepan to a boil. Once boiling, add the 1 1/2 lbs of boneless skinless chicken breasts. After adding the chicken, lower the saucepan to a medium heat. Continue to cook the chicken at this temperature for 20 to 25 minutes, or until the juices run clear at the center. You can check this by cutting into the thickest part of the center of the meat.

Remove the chicken and place aside in a large bowl to cool. Discard any poaching liquids at this point.

Sauteé Your Vegetables

Next, place 1 teaspoon of oil in a 10-inch skillet and place over a medium heat. Once heated, add the 6 stalks of celery (cut into thin 1-inch strips), 1 cup grated carrots, and 1/4 teaspoon of salt. Stir. Cook the vegetables over the medium heat until the vegetables display a crisp-tenderness.

Shred the chicken (best accomplished with 2 forks). Combine shredded chicken with the sautéed vegetables. Add the finely chopped onions, 1/4 cup pepper sauce, 2 tablespoons of melted butter, and the 1/2 cup crumbled blue cheese.

The post Get A Kick Out Of These Egg Rolls At Your Next Gathering! appeared first on falafelandcaviar.com.