2 teaspoons Asian hot chili sauce (such as Sriracha)
1/2 teaspoon sesame oil
1/2 teaspoon finely grated fresh ginger
6 egg roll wrappers
Vegetable cooking spray
Freshly ground black pepper
4 cups shredded green cabbage
4 cups shredded red cabbage
2 red bell peppers, seeded and sliced
1 cup peeled and thinly sliced jicama
1/2 cup loosely packed fresh cilantro, chopped
1/2 cup fresh corn kernels (from 1 ear)
2 green onions, sliced
2 teaspoons black or white sesame seeds
4 cups shredded cooked chicken or pulled pork or 1 1/2 lb. peeled cooked shrimp (optional)
How to Make It
Prepare Dressing: Whisk together mayonnaise and next 8 ingredients. Cover and chill until ready to use (up to 1 week).
Prepare Crackers: Preheat oven to 350°. Arrange egg roll wrappers in a single layer on a baking sheet. Coat generously with cooking spray, and sprinkle with desired amount of salt and pepper. Bake 9 minutes or until golden brown, rotating halfway through.
Meanwhile, prepare Slaw: Stir together green cabbage, next 7 ingredients, and, if desired, chicken. Toss with desired amount of dressing. Season with salt and pepper, if desired. Serve immediately on Egg Roll Crackers.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.