Ingredients
-
1
-
2
-
1
-
2
-
1
-
2
-
1
-
1
-
2 1/2
-
-
-
-
-
-
Directions
Chinese Chicken Wraps, Another type of Asian appy roll. Get your hot mustard and sweet & sour ready, :), Delicious — and a great portable lunch, since they were even better the next day. I had a little trouble with the first few getting brown before the bottoms had crisped, but I preheated a pizza stone for the last few and had much better results. Thanks for a great dish!, Just yummy. used a can of white meat chicken, because I didn’t have any leftover to use. I had a little trouble rolling them up, as I found the part of the recipe that described cutting up the rolls to be confusing (can you clarify that, SueL?), but that sure didn’t affect the taste. Mine came out a little big to use as appetizers, but I’ll make them again the next time I roast a chicken, for snacks or a light lunch.
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees F. |
|
2
Done
|
Beat Egg Lightly and Set Aside For Egg Wash. |
|
3
Done
|
Mix Together Honey, Soy Sauce, and Dry Mustard in a Bowl; Add Chicken, Green Onion, and Pineapple and Stir Well. |
|
4
Done
|
Unroll Crescents and Separate Into 4 Pieces and Pinch Together the Seams. |
|
5
Done
|
Cut Each Triangle Crosswise Into Halves. |
|
6
Done
|
Spoon 1 Tablespoonful of Mix Onto Each Dough Piece, Pull Corners to Center, and Roll Up to Seal (brush With Egg Wash to Ensure Seal). |
|
7
Done
|
Brush Top of Roll With More Egg Wash and Sprinkle With Seame Seeds. |
|
8
Done
|
Place on an Ungreased Baking Sheet While Waiting For Others to Get Done. |
|
9
Done
|
Repeat Procedure With Rest of Dough and Filling. |
|
10
Done
|
Bake in Preheated Oven For 10-15 Minutes, or Until Rolls Are a Nice Golden Brown. |
