Chicken and Broccoli Slaw Egg Rolls

So I’m at the store, doing my thing, right? I have a cart full of food and am just getting the last things for dinner – egg roll stuff. The egg roll wraps are right under the coleslaw bags at my Walmart, which makes it super easy. But today I look up and the first thing I see is not coleslaw, but broccoli slaw. And I. Love. Broccoli. I also love egg rolls. It only took me about half a second to realize I was on to something BRILLIANT. And if this is old news for you, then don’t laugh. I had no idea broccoli slaw was even a thing. So I’m just going to be super pumped about it for the next month is all. Then I’ll move on with my life. Spoiler Alert: It’s delicious.


Egg rolls also happen to be one of the easiest side dishes ever! Especially if your meal already has some chicken in it that you can pull from.

Cooking with Toddlers

My son is nearing 3 years old and LOVES to help in the kitchen! But frying food and toddlers are NOT a mix worth testing out. So once the hot oil comes out, he knows he has to go watch from a distance. Up until the frying part though, this is a great meal to let your kids help with!

I gave him a bowl with a little vegetable oil and marinade brush in it, the ingredients, and some different tongs for him to choose from. Voila! I can check off fine motor skills activities and science for the day with this meal!

His job was to take whichever set of tongs he wanted and get a pinch of the slaw in the wrap, and then the same with a pinch of chicken. We worked together to fold the wrap up, and then he could take the marinade brush and gently touch it to the wrap so that it didn’t come loose and unfold.


  • 1/2 lb boneless/skinless chicken
  • 1 bag of broccoli slaw (I found mine in the produce section at Walmart Supercenter)
  • Egg Rolls
  • Vegetable Oil


  1. Cook the chicken with salt and pepper to taste for about 4 minutes on each side and then shred or dice it. Or, if you have 15 minutes, throw it in the oven at 425 degrees for a hands-free option!
  2. Heat a Tbsp of vegetable oil in a small pan and cook the broccoli slaw until it is limp. This should take about five minutes.
  3. Mix the chicken and slaw together. Place a large spoonful of mixture into each eggroll wrapper. Fold the wrapper and rub a little water or oil on the last corner so it sticks closed.
  4. Heat a generous amount of vegetable oil again in your pan.
  5. Place 1 egg roll at a time in the oil. Let each cook for about 10 seconds on each side, turning them four times, or until the egg roll is crispy and golden brown.
  6. Set the finished egg rolls on a plate with paper towels.
  7. Serve hot! Enjoy!

Need More For Chinese New Year?

If you are ready to go all out now that you’ve gotten some good ol’ fried food in ya, and you need some more activities to do, then head over and check out some of my other posts about Chinese New Year!

Sarmale (Stuffed Cabbage) Recipe from Moldova

My first experience eating sarmale was in the homiest Russian apartment with my favorite Armenians in the world. This is a popular Eastern European dish, and today’s recipe is inspired by a dive into Moldova’s beautiful culture! Maybe I just have a bizarre love for cooked cabbage, but this dish was honestly one of my favorites during my seventeen months in Russia! And I had a lot of foods from a lot of different places in that time period! I hope you enjoy it even half as much as I did.

Prep Time = 30 – 45 minutes       Cook Time = 40 minutes


1 1/2 cup long grain rice

1 1/2 lbs pork, diced

1 lb carrots, chopped

1 large white or yellow onion, chopped

5 Tbsp tomato sauce

1 Tablespoon dried dill weed

1/4 cup of a subtle oil- sunflower seed, vegetable, or corn

2 Tablespoons parsley

I medium cabbage


  1. If you’re like me, you can probably be happy with just about any kind of rice. In this recipe, I won’t dictate how you should do your rice. Minute Rice, Jasmine Rice, even Brown Rice is a favorite in our house. You can get crazy and mix it up a little. Just follow the directions on the rice bag/box, and you’ll be fine. It’ll be mixed in later.
  2. Heat 2 tablespoons of your oil of choice in a large pan, preferably a skillet, and add the onions, carrots, parsley and tomato paste. Cook until the vegetables are tender. If your rice is ready, add the vegetables in with the rice. Otherwise, put these in a bowl to the side.
  3. Heat 2 more tablespoons of oil and add the pork. Cook it through. Again, mix this in with the vegetables and rice, if the rice is ready. Add your dill now and stir the mixture.
  4. Peel apart your cabbage leaves gently  and bring to boil in a couple inches of water until they are soft. This should take about 10 minutes after the water boils.
  5. Remove most of the cabbage leaves, but leave just enough to cover the bottom of the pot. They will offer more flavor, and also keep your rolls from burning.
  6. On each of the cooked leaves, place a spoonful of the pork/vegetable/rice mixture, and then roll the leaf like an eggroll.

This was my first time cooking sarmale, and though my cabbage leaves fell apart when I tried to roll them, it tastes great and was so easy to do!

Enjoy this with your friends, family, neighbors, and don’t forget to tell them all a few new facts about Moldova, where your delicious meal was inspired! Then, be sure to share your experience below! Let us know any tips, tricks, successes, or funny failed attempts you may have!

If you want more recipes, book suggestions, song, games, and learning activities from around the world, then be sure to join my monthly newsletter!

How to Decipher Your Grandma’s Navajo Taco Recipe

My whole life I have been fed Navajo tacos. Whenever there were big events or guests, my mom had a few go-to recipes to feed a crowd, and one of those options was Navajo tacos! My husband thought it was a weird joke when I told him that my mom used to make us sort the pinto beans and acted like it was a fun game or competition. But that was my real childhood! When my family was done with the beans and toppings, we’d move in on the leftover fry bread for dessert. Some good ol’ multipurpose fry bread and honey!

The first time I tried to make it myself was years ago in Russia! My dear Navajo companion was crashing at my apartment that weekend, so we decided on a little taste of home for dinner. It was a disaster. I don’t remember what went wrong, but I know that we were embarrassed at the outcome. So every time I’ve thought about making them since then, I just think that if the two of us couldn’t do it together, then there’s no way I’ll manage on my own and toss the plan.

That is, until this last weekend.

I did it! And it was so easy! My mom have me the recipe and said, “Just follow this exactly. It’s tried and proven!” I was like, sweet! This looks super easy! Any recipe card as dirty as the one she sent has to be good.

Buuuut it was also written 20 years ago by a small town woman, who is a much more confident cook than myself, and I had so many questions about the cooking instructions.

So let me help fill in the gaps with things I was told by my mom and sister who patiently answered my phone calls all day as I prepared for this meal.


  • 4 (15oz) cans cooked pinto beans OR 4 cups dried pinto beans
  • 1 lb ground beef
  • 1 small onion
  • garlic salt and pepper to taste
  • 2 cups warm water
  • 2 packages of yeast
  • 1 Tbsp margarine (melted)
  • 3 Tbsp sugar
  • 1 Tbsp sat
  • 6-7 cups of flour

Meat and Bean Instructions

1. If you are using dried pinto beans, they’ll need to sit in the slow cooker for about 8 hours so start early! You’ll want to check your dried beans and make sure to sort out any small rocks that may have found their way into the bag. Then put the beans in the slow cooker and cover with water for 8 hours. Brown the meat and add it and onions in with about 2 or 3 hours to go. If you are using canned beans, do NOT drain them. Just pour the entire can in.

2. Brown the meat and sautee the onions before throwing them in.

3. Add garlic salt and pepper to taste. (My sister suggests lots of salt and pepper.)

4. Cook all ingredients together for 2-3 hours.

Fry Bread Instructions

  1. Put 2 cups of warm water in a bowl and add the yeast, slowly mixing it until it dissolves.
  2. Mix in the other ingredients, withholding the flour til last.
  3. Add in the flour immediately after the other ingredients. (If you’re like me and realize you have to run to the neighbors to borrow some flour, the yeast will start to rise even without the flour)
  4. Knead it together by hand or in your kitchen aid until it’s nice and stretchy.
  5. Let sit for 15 minutes.
  6. Roll into balls and then stretch them into 6-8 inch circles.
  7. Warm up about 1/3 cup of vegetable oil on the stove to medium-high heat, and fry the dough on each side for about 20-30 seconds.