Ingredients: (leftovers from crock pot pulled chicken)
5-6 Chicken breasts 1 large lemon 1 cup bbq sauce half cup chicken or beef broth
for spring roll wraps Large square pasta wraps Canola oil (be careful w using peanut oil, due to allergies) shredded cabbage green onions diced roma tomatoes wasabi mayo or horseradish
spices for later, salt, pepper, garlic, cumin Pulled Chicken in the Crock Pot
cut the lemon into quarter sections and place on the bottom of the crock pot (be sure to use a crock pot liner). Place the chicken breasts on top of the lemons, pour in the broth and bbq sauce. Set the crock pot on low and let cook for 7.5 hours. At 7.5 hours, , remove the lemons and the chicken breasts. Throw away the lemons.
Using two forks, pull apart the chicken breasts into strands, then put all the pulled chicken back into the crock pot. Now add your desired spices, cover and cook for another 30 minutes.(I prefer to use salt, pepper, garlic and cumin. The reason I put the spices in at the end, is so that they won't be diluted following the slow cook.)
Once the cooking is complete, remove the pulled chicken. Drain any extra liquid before placing on the wraps.
For the Spring Rolls add about 2-3 inches of oil to a pot and bring to boil at 365 degrees spread the wasabi mayo or horseradish gently on the wrap Put a spoonful of the pulled chicken on the wrap, spread out a bit, then add your toppings of shredded cabbage, green onions and diced roma tomatoes. Gently roll the wrap. Put a egg white wash on the rolls and they are now ready for the boiling oil. Using tongs or a spatula, place the spring roll into the pot of oil. Using tongs, gently turn them over until the rolls are browned. Don't walk away from pot, rolls may get over done. Once they are ready, place on a paper towel or rack. Don't put too many rolls in the pot at once, no crowding.
Have your favorite dipping sauce ready for the spring rolls.