• 4 Cooked Chicken Breasts (170g each)
• 1 Cup chopped green onions
• 1 Cup finely chopped white onion
• 2 tbsp soy sauce
• 8 6-inch-square egg-roll wrappers
• 1 tablespoon dark sesame oil
• Black Pepper


1. Cook chicken separately

2. In a large bowl, combine chicken, green onion, white onion, soy sauce, pepper. Mix well; divide into 8 equal portions. Center each portion in a wrapper.

3. Moisten wrapper edges with water and pull up corners to meet in the center. Pinch together edges to seal.

4. Heat oil in a large non-stick skillet over medium heat.

5.Sauté stuffed wrappers flat-side down 2 minutes, until golden brown on the bottom.