Sweet & Tangy Thai Chicken Egg Rolls with Peanut Sauce

SERVING SIZE: 1 egg roll

YIELDS: 6 Servings

– 6 Egg Roll Wraps (I used Nasoya brand)
– 45g teriyaki sauce
– 10g soy sauce
– 30g Jif peanut butter powder (or PB2)
– 10 drops of fresh lime juice
– 4 drops of fresh lemon juice
– 140g chopped bell pepper (red, yellow, orange)
– 200g grilled chicken, diced

1. Preheat oven to 400 degrees F.
2. In a bowl, stir teriyaki, soy, peanut butter powder, lime, and lemon juice, and a little water until peanut butter consistency is reached.
3. Place parchment paper on baking sheet. Place flat egg rolls on top of that.
4. Assemble egg rolls with equal amounts of chicken, bell pepper, and sauce.
5. Wrap egg roll around filling and bake for 10-15 minutes until wraps are golden brown. Feel free to drizzle more peanut sauce on top and enjoy!