#9 Chicken Teriyaki roll

Disclaimer* Have I mentioned I am definitely not a professional? I love to cook, but often times it is an experiment. This is a perfect example. Thankfully the end result tasted just fine. :)

I've had Asian spring rolls before; I'm talking about the soft kind, not the crunchy ones you get at most Chinese restaurants. I wanted to attempt making them myself but it's been a while since I've eaten them, so I decided to wing it and try my best. Silly me even invited a friend over to watch me make this mess. I had no clue what to cook the noodles in, so I remembered seeing a recipe for crockpot teriyaki chicken. I cooked it and doubled the sauce ingredients so there would be plenty to season the rolls. Normally Asian spring rolls are light, with something like steamed shrimp and raw veggies, but since I was using teriyaki chicken for the meat, I steamed carrots, mini sweet peppers, and zucchini (all of which were on sale at my local Aldi). I cut all the veggies into thin strips so they would fit nicely into the rolls.

This is a hands on dinner. Participation required by all that eat. The spring roll wraps need to soak in water for 10-20 seconds one at a time. We all took turns making our own rolls, sometimes they looked more like hamburgers because we just tried to get them together the best we could (this is the part the makes the real mess). But it's fun and if you have a great friend over to join you it makes it all the better. 

When my mother tasted it, she said wow this taste just like restaurant food. (Woohoo! What a compliment) You can also leave out the wrap part of this recipe and just cook the chicken and serve over rice, also a delicious option. 

Chicken Teriyaki Roll
1 lb chicken (I put in chicken breast, let them cook then shredded them when it finished)

1 cup chicken broth (I doubled this)

1/2 cup teriyaki sauce (I doubled this)

1/3 cup brown sugar (doubled)

3 minced garlic cloves (doubled)

Veggies of your choice (I used carrots, sweet peppers, & zucchini)

Asian spring roll wraps 

Bean thread noodles (1 package)

1. Put chicken in crockpot and pour chicken broth, teriyaki sauce, brown sugar, and garlic over it. Cook on low 4-6 hours. 

*Continue with recipe when chicken is near finished*

2. Steam veggies and slice

3. Prepare noodles by pouring boiling water over and letting soak for 5 minutes. 

4. When all food is ready, begin soaking spring roll wrappers one at a time. 

5. Assemble wraps and enjoy. (adding small amounts of each ingredient is recommended for easier wrapping)