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Ingredients:

For the Chicken:

1 cup panko (Japanese-style breadcrumbs)
1 cup unsweetened shredded coconut
3 tablespoons canola oil, divided
1/4 cup cornstarch
1/4 cup mayonnaise
1 tablespoon sweet chili sauce (such as Mae Ploy®)
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
For the Sweet Chili Sauce:

1/2 cup sweet chili sauce (such as Mae Ploy®)
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce or tamari
2 tablespoons fresh lime juice (from 1 lime)
Additional Ingredients:

Thinly sliced scallions
Toasted sesame seeds
Directions:

Preheat & Prep: Preheat your oven to 425°F (220°C). Gather all ingredients and get ready for a tasty meal!

Prepare the Chicken:

On a large rimmed baking sheet, toss the panko breadcrumbs and shredded coconut with 2 tablespoons of oil to coat the mixture evenly. Spread it out in a single layer.
Bake for 3-4 minutes, just until golden. Once done, transfer it to a shallow dish and stir in the cornstarch.
Coat the Chicken:

Line the baking sheet with parchment paper and set it aside.
In a medium bowl, mix together the mayonnaise, sweet chili sauce, ginger, garlic powder, salt, and onion powder.
Add your chicken pieces to the bowl and toss to coat each piece evenly.
Breading the Chicken:

In batches, take the chicken pieces and toss them in the panko-coconut mixture, pressing lightly to make sure the breading sticks.
Place the coated chicken pieces on the prepared baking sheet. Drizzle the remaining 1 tablespoon of oil over them.
Let the breading set for 5 minutes.
Bake the Chicken:

Bake in the preheated oven for 18-20 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the coating is golden brown.
Let the chicken rest for about 4 minutes before brushing with the sweet chili sauce.
Make the Sweet Chili Sauce:

In a small bowl, combine the sweet chili sauce, ketchup, soy sauce, and lime juice.
Once your chicken is ready, brush it generously with the sweet chili sauce.
Serve:

Transfer the chicken to a serving bowl and sprinkle with sliced scallions and toasted sesame seeds. Serve hot and enjoy the crunch!
Air-Fry Instructions:

Preheat your air fryer to 375°F (190°C) for 3 minutes.
Place the breaded chicken in the basket, leaving 1-2 inches between each piece.
Air fry for about 12 minutes, or until the internal temperature reaches 165°F (74°C).
Nutrition Facts (per serving):

Calories: 786
Total Fat: 48g
Saturated Fat: 18g
Cholesterol: 144mg
Sodium: 1238mg
Total Carbohydrates: 58g
Dietary Fiber: 6g
Total Sugars: 24g
Protein: 35g
Vitamin C: 5mg
Calcium: 148mg
Iron: 5mg
Potassium: 589mg

Give this crispy, flavorful chicken a try for your next meal!  Whether you’re using the oven or air fryer, it’s a fun and delicious way to enjoy chicken with a sweet and spicy twist!

Ingredients:

2 cups sea salt kettle-style potato chips (or more if needed)
1 large egg
1/3 cup milk
1/4 cup water
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1 tablespoon finely minced onions
1 pinch cayenne pepper (or to taste)
1/4 cup vegetable oil
1/4 cup apple sauce (optional)
1/4 cup sour cream (optional)
1 tablespoon freshly sliced chives (optional)
Directions:

Start by placing the potato chips in a bowl and crumble them with your hands until finely crushed. You’ll need 1 cup of crushed chips.
In a large bowl, whisk together the egg, milk, water, salt, flour, baking powder, black pepper, onions, and cayenne until everything is well combined.
Stir in the crushed potato chips until they’re evenly mixed into the batter.
Cover the bowl and refrigerate the batter for 30 to 60 minutes (or even overnight) to allow it to thicken up.
Heat the vegetable oil in a non-stick skillet over medium heat. Once the oil is hot, drop the batter into the skillet in 4 equal portions.
Cook on the first side for about 4 minutes, undisturbed, until golden brown and crispy.
Flip the latkes over and cook on the second side for 3-4 minutes, until browned.
Once cooked, remove the latkes from the skillet and place them on a paper towel-lined plate to drain for a minute.
Serve with optional toppings: apple sauce, sour cream, and freshly sliced chives.
Nutrition Facts (per serving):

Calories: 651
Total Fat: 50g
Saturated Fat: 5g
Cholesterol: 96mg
Sodium: 942mg
Total Carbohydrate: 46g
Dietary Fiber: 3g
Sugars: 11g
Protein: 9g
Vitamin C: 14mg
Calcium: 114mg
Iron: 2mg
Potassium: 823mg
These Potato Chip Latkes are perfect for any occasion, offering a crispy texture and rich potato flavor that will have everyone coming back for more! Try them out and enjoy the crispy, delicious goodness. 

Ingredients:
For the Cake:

1 box yellow cake mix (15.25 oz)
4 large eggs
1/2 cup vegetable oil
1 can (11 oz) mandarin oranges in juice
For the Pineapple Frosting:

1 container (8 oz) whipped topping (like Cool Whip)
1 can (20 oz) crushed pineapple in juice
1 box (3.4 oz) instant vanilla pudding mix
Instructions:
1. Prepare the Cake:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the juice from the mandarin oranges. Mix well until everything is fully combined.
Gently fold in the mandarin oranges, breaking them up a bit to evenly distribute them throughout the batter.
Pour the batter into your prepared baking dish and smooth it out.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
2. Make the Pineapple Frosting:

In a medium-sized bowl, stir together the crushed pineapple (with juice) and the vanilla pudding mix until smooth.
Fold in the whipped topping and mix until everything is well incorporated.
3. Frost the Cake:

Once the cake has completely cooled, spread the pineapple frosting evenly over the top.
Chill the frosted cake in the refrigerator for at least 1 hour to allow the flavors to meld together.
4. Serve and Enjoy:

For that extra tropical touch, garnish with fresh mandarin orange slices or pineapple chunks.
Slice, serve chilled, and enjoy this refreshing, fruit-packed treat!
This cake is moist, fruity, and bursting with tropical flavors, making it the ultimate dessert for any celebration! Whether you’re serving it at a summer party or just indulging in a sweet moment, this Mandarin Orange Pineapple Cake is sure to be a hit.

Ingredients:

3 egg whites
1 cup white sugar
¾ teaspoon cream of tartar
½ cup saltine crackers, crushed
½ cup flaked coconut
½ cup chopped pecans
2 cups whipping cream
½ teaspoon unflavored gelatin
½ cup white sugar
4 cups sliced fresh strawberries
Directions:

Preheat your oven to 375°F (190°C).
In a large bowl, beat the egg whites until soft peaks form. Gradually add 1 cup sugar and the cream of tartar, continuing to beat until stiff peaks form.
Gently fold in the crushed saltine crackers, coconut, and chopped pecans.
Spread the mixture onto the bottom and sides of a 9-inch pie pan.
Bake in the preheated oven for 20-22 minutes, or until the meringue is lightly browned. Remove from the oven and let it cool completely.
While the meringue is cooling, in a separate bowl, beat the whipping cream, gelatin, and the remaining ½ cup sugar until stiff peaks form.
Gently fold in the sliced strawberries.
Once the meringue base is completely cooled, spread the whipped cream and strawberry mixture over it.
Cover and refrigerate for 2 hours, allowing the flavors to meld together.
Serve and enjoy this scrumptious, melt-in-your-mouth strawberry dessert! 

Nutrition Facts (per serving):
Calories: 440 | Total Fat: 25g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 102mg | Total Carbohydrate: 52g | Dietary Fiber: 3g | Total Sugars: 44g | Protein: 5g | Vitamin C: 49mg | Calcium: 64mg | Iron: 1mg | Potassium: 304mg

Hey, and welcome! Are you eager to learn about an easy drink that can elevate your next dinner party? If you’re a fan of tropical flavours with a twist of fizz then you’re in for an experience. This recipe features the fruity and refreshing Raspberry Pineapple Fizz which is a tart and sparkling beverage that is ideal to enjoy a quiet evening or a fun dinner celebration.

Introduction

The drink, called Raspberry Pineapple Fizz is a delicious blend of two fruit juices – raspberry and pineapple. It gives a distinct tropical tang that is complemented by an alcoholic ginger ale fizz. A tangy raspberry blends wonderfully with the sweet pineapple, resulting in the perfect drink that’s vibrant and refreshing. If you’re hosting your summer BBQ or enjoying the warmth of winter this recipe is the perfect recipe to please your guests.

Ingredients for Raspberry Pineapple Fizz

To make this refreshing drink make sure you have the ingredients listed below:

• 4 OZ cold raspberry juice
• 4 oz chilled pineapple juice
• 1 oz fresh lime juice
• 4 1 oz ginger ale chilled
• Ice cubes
• Optional garnish Optional garnish: Lime wedge or mint sprig

Substitutions & Tips:

• Switch ginger ale for sparkling water to make an easier version.
• Make use of diet raspberry juice to make drinks that are lower in calories.

How to Make Rasberry Pineapple Fizz – Step by Step

Step1: In a shaker mix chilled fruit juices, raspberry juice, and lime juice. Shake gently until the mixture is well-mixed.
Step2: Fill a serving glass with Ice cubes.
Step3: Pour the juice mixture over the ice.
Step4: Top it off with a chilled ginger ale for the perfect bubbly.
Step5: Stir lightly and garnish with an orange wedge or mint sprig. Serve right away!

Pro Tips: Use freshly squeezed lime juice to get the most flavor. Be sure that all ingredients are properly chilled to increase the fizz and overall flavor.

Helpful Tips for Raspberry Pineapple Fizz

• Cool everything For a effects of the fizz, make sure your juices and ginger ale have been chilled prior to making the drink.
• Size of serving: It serves one person. The quantities can be multiplied to accommodate larger parties.
• Garnishes Give your table a fun flavor by adding raspberries and slices of pineapple as garnish.

Serving Suggestions for Raspberry Pineapple Fizz

This refreshing drink is great with:

• Light appetizers such as bruschetta, cheese platters, or cheese.
• Tropical main dishes like Hawaiian-style grilled chicken.
• Desserts that feature tropical or citrus fruits such as lemon bars or pineapple upside-down cakes.

Nutritional Information

Nutritional Information to Raspberry Pear Fizz (per portion):

• Calories: 120
• Carbs: 30g
• Sugars: 28g
• Vitamin C 20 percent of the daily value

Storage and Leftovers for Raspberry Pineapple Fizz

The best way to enjoy this drink is in the freshest form to get the most bubbly. If you have to prepare it ahead of time, mix your juices and the lime juice into a pitcher, cover and keep in the refrigerator until 24 hours. Mix in ginger ale and the ice right before serving.

Frequently Asked Questions (FAQs) for Raspberry Pineapple Fizz

1. What if I could use other sodas in place of ginger ale?
A: Yes! Club soda or lemon-lime soda are great replacements for.

Question 2: What if I wanted to create an alcohol-based variation of this beverage?
A: Absolutely! Include an ounce of rum or vodka for an alcoholic twist.

3. Do I reduce the sweetness of it?
A You can use sparkling juice, or raspberry juice that is unsweetened in place of ginger ale.

4. Which is the most effective method of serving this drink at a party?
A: Prepare a large quantity of the juice mixture beforehand and store it in a refrigerator until chilled. Install a self-serve bar with ginger ale, ice and garnishes.

Related Recipes for Raspberry Pineapple Fizz Lovers

Conclusion

We hope that you’re eager to make this recipe for Raspberry Pineapple Fizz recipe! It’s refreshing drink that’s simple to prepare and guaranteed to please your guests. Try out various garnishes and soda alternatives and let us know your experiences with us. Enjoy!

 

Ingredients

 

• • Oatmeal: 1 cup (90g)
  • Mozzarella Cheese: 100g (1 cup), shredded
  • Fresh Parsley: 2 tablespoons, chopped

 

• • Eggs: 2 large
  • Salt: ½ teaspoon
  • Black Pepper: ¼ teaspoon

 

• Dry Garlic (or Garlic Powder): ½ teaspoon

Directions

1. 1. Preheat the Oven:
      Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

 

1. 1. Mix the Ingredients:
      In a large mixing bowl, combine the oatmeal, shredded mozzarella, parsley, eggs, salt, black pepper, and garlic. Mix well until the mixture forms a dough-like consistency.
   2. Shape the Patties:
      Divide the mixture into 4 equal portions. Shape each portion into a round patty.
   3. Bake the Patties:
      Place the patties on the prepared baking sheet and bake for 15 minutes or until golden brown and the cheese is melted.

 

1. Serve Warm:
   Remove the patties from the oven, let them cool slightly, and serve warm.

Serving Suggestions

• • Serve with marinara sauce or ketchup for dipping.

 

• • Add to a fresh salad for extra protein and crunch.
  • Top with sour cream or Greek yogurt for a tangy flavor.
  • Pair with scrambled eggs for a hearty breakfast.

 

• Enjoy alongside grilled or roasted vegetables for a balanced meal.

Cooking Tips

• • For extra crispiness, broil the patties for the last 2 minutes of baking.

 

• Substitute mozzarella with cheddar, gouda, or any cheese of your choice.
• Add finely chopped vegetables like spinach, bell peppers, or carrots for added nutrition.

Nutritional Benefits

 

• • Oatmeal: Rich in fiber and supports heart health.
  • Mozzarella: A good source of protein and calcium.
  • Eggs: Packed with high-quality protein and essential nutrients.

Dietary Information

• • Vegetarian: Yes.
  • Gluten-Free: Use certified gluten-free oats.

Nutritional Facts (Per Patty)

• • Calories: ~130
  • Protein: ~8g

 

• Carbohydrates: ~9g
• Fat: ~7g

Storage

 

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.

Cheese and jalapeños come together in Cheesy Jalapeño Shortbread, a tempting variation on classic shortbread cookies. Originating in the American South, this dish is all about combining different flavors for a savory snack that’s delicious and one-of-a-kind. Guaranteed to be a hit at any party or snack time, these Cheesy Jalapeño Shortbread cookies are sure to delight.

Serve these tasty snacks with a wide range of condiments to suit any event. To make them more appetizing, try serving them with a charcuterie board that includes cured meats, olives, and pickles, or with fresh salsa or creamy guacamole for a more relaxed snack. They go wonderfully with a bowl of chili or jazz up a light summer salad with their delicious taste.

Recipe for Cheesy Jalapeño Shortbread:

A half cup of all-purpose flour is an ingredient.

half a teaspoon of salt

one egg, somewhat beaten

Eight tablespoons of diced, chilled butter

Two cups of shredded cheese, mozzarella or pepper jack

freshly minced jalapeño jalapenos, two or three

Instructions:

Combine the salt and flour in a big basin.

Combine the dry ingredients and cut in the chilled butter until crumbly.

Beat in the egg, then add the shredded cheese and minced jalapeños. Stir to combine.

Put the dough in the fridge for at least an hour after shaping it into a ball.

Turn the oven on high heat (400°F).

Separately arrange the chilled dough, shaped into 1-inch balls, on a lined or oiled baking sheet.

To make the dough balls flat, use a cup or jar.

Just until they start to look somewhat brown, bake for around 15 minutes.

After 5 minutes, move from baking sheet to wire rack to finish cooling.

You may enjoy these Cheesy Jalapeño Shortbread biscuits as a snack, appetizer, or side dish, making them a multipurpose treat. If you serve these at your next party, people will gobble them up in no time!

Ingredients:

4 large russet potatoes

1 tablespoon olive oil

Salt to taste

Your favorite ingredients

Directions

Start by  washing the potatoes well. Then tap each one a few times with a fork  to avoid surprises in the fryer.Gently brush each potato with olive oil. This step is the key to that irresistible crispy skin.

Season with salt to enhance flavor and reduce moisture  for the perfect crunch.

Place the potatoes in the air fryer basket, giving them enough room to breathe.

Set your air fryer to 390°F and cook for 35 to 45 minutes.Turn them over halfway through to ensure they are evenly crisped.

Check the doneness by squeezing them lightly (with  your hand protected, of course). You should give in to the pressure.

Cut, loosen and top with side dishes of your choice.

 Variations and Tips:

Refine your potatoes with toppings like sour cream, cheese, bacon pieces, chives or even chili for a heartier dish.I escaped? Cutting the potatoes into smaller pieces can shorten the cooking time, but this changes the classic presentation.

Experiment with spices like garlic powder or paprika mixed with olive oil for a unique twist.

Enjoy!

Cheesy Garlic Chicken Wraps that are quick and easy to prepare, perfect for lunch or dinner!

Ingredients:

2 cups cooked chicken (shredded or diced)

1 cup shredded mozzarella cheese

1/2 cup cream cheese (softened)

2 cloves garlic (minced)

1 tsp Italian seasoning

Salt and pepper to taste

4 large flour tortillas

1 cup fresh spinach or lettuce (optional)

Olive oil (for cooking)

Instructions:

Prepare the filling: In a large bowl, mix the cooked chicken, mozzarella cheese, cream cheese, minced garlic, Italian seasoning, salt, and pepper until well combined.

Assemble the wraps: Lay a tortilla flat and place a generous amount of the chicken mixture in the center. Add fresh spinach or lettuce if desired. Fold in the sides and roll up the tortilla tightly to enclose the filling.

Cook the wraps: Heat a bit of olive oil in a skillet over medium heat. Place the wraps seam-side down in the skillet. Cook for 3-4 minutes on each side until golden brown and the cheese is melted.

Serve: Slice the wraps in half and serve warm with your favorite dipping sauce or a side salad.

These Cheesy Garlic Chicken Wraps are loaded with flavor and can be customized with your favorite ingredients, making them a delicious and satisfying meal! Enjoy!

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 24 wonton wrappers
• 1/2 cup sour cream (for topping)
• 1/2 cup salsa (for topping)
• 1/4 cup chopped green onions (for garnish)

Optional Toppings:

• Diced tomatoes
• Guacamole
• Sliced jalapeños
• Sliced black olives

Directions:

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
2. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, add taco seasoning, and cook according to package instructions. Remove from heat.
3. Press a wonton wrapper into each muffin cup, then add a layer of seasoned beef, a sprinkle of cheddar, and a layer of Monterey Jack. Add another wonton wrapper on top, then repeat with beef and cheeses.
4. Bake for 10-12 minutes, until the cheese is melted and the wrappers are golden and crispy.
5. Let cool slightly, then top with sour cream, salsa, and green onions. Add any additional toppings as desired.

Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: 25-27 minutes
Servings: 12 taco cupcakes | Calories: 160 kcal per cupcake 

This zucchini and tomato frittata is a versatile, healthy, and protein-packed dish perfect for breakfast, brunch, or a light dinner. The combination of tender zucchini, juicy tomatoes, and fluffy eggs offers a fresh and flavorful meal that’s easy to prepare and can be served warm or at room temperature.

Prep Time: 10 minutes

Total Time: 35 minutes

Servings: 4

Calories: 180 per serving

Ingredients:

6 large eggs

1/4 cup milk (or dairy-free alternative)

1 medium zucchini, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup chopped fresh parsley (plus extra for garnish)

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1/4 teaspoon garlic powder

Salt and pepper to taste

Instructions:

1. Preheat the oven:  

Set the oven to 375°F (190°C) and lightly grease a round baking dish or skillet.

2. Saute the veggies:  

Heat olive oil in a skillet over medium heat. Add zucchini and cherry tomatoes. Sprinkle with garlic powder, salt, and pepper. Cook for 3-4 minutes until softened.

3. Prepare the egg mixture:  

In a bowl, whisk eggs and milk until fully combined. Stir in mozzarella, Parmesan, and chopped parsley.

4. Combine and bake:  

Arrange the sautéed veggies evenly in the baking dish or skillet. Pour the egg mixture over the top, ensuring an even spread. Bake for 20-25 minutes or until the center is set and the top is golden.

5. Serve:  

Let cool slightly, garnish with fresh parsley, and slice into wedges to serve.

Notes:

Egg Mixture: Use fresh eggs for the best texture. Whisk them well with a splash of milk or cream for extra fluffiness.

Zucchini: Opt for small to medium-sized zucchini, as they’re more tender and have fewer seeds.

Tomatoes: Cherry or grape tomatoes work well due to their sweetness and low moisture content, but sliced Roma tomatoes are a good alternative.

Cheese: Popular options include feta, parmesan, cheddar, or goat cheese for added flavor.

Herbs and Seasoning: Fresh herbs like basil, thyme, or parsley enhance the flavors. Don’t forget salt and pepper to taste.

Tips and Tricks:

Pre-Cook the Veggies:

Sauté zucchini and tomatoes lightly before adding them to the egg mixture to remove excess moisture and enhance their flavor.

Use an Oven-Safe Skillet:

A cast-iron or non-stick oven-safe skillet allows you to start cooking on the stovetop and finish in the oven for a perfect, even cook.

Avoid Soggy Frittatas:

To prevent a watery frittata, make sure your vegetables are not overly wet. Pat zucchini dry with paper towels after slicing.

Don’t Overcook:

Bake just until the eggs are set but still slightly jiggly in the center. Overcooking can result in a dry texture.

Customize Add-ins:

Add sautéed onions, bell peppers, mushrooms, or spinach for extra variety and nutrients.

Finishing Touches:

For extra flavor, sprinkle cheese on top before broiling for a minute or two to get a golden-brown finish.

Storage and Reheating:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to avoid drying it out.

Serving Ideas:

Pair with a green salad or crusty bread for a complete meal.

Serve with a dollop of sour cream, Greek yogurt, or a drizzle of pesto for added flavor.

This frittata is simple, adaptable, and perfect for meal prep!

Ingredients

1 pound of minced meat

1 tablespoon of Worcestershire sauce

Half a teaspoon of salt

1/2 teaspoon of black pepper powder

2 tablespoons of butter

1 onion, cut into small pieces

Half of a green bell pepper, cut into small pieces.

24 sheets of dough for making egg rolls

12 pieces of American cheese

Use 3/4 cup of vegetable oil for frying.

How to Prepare Philly Cheesesteak Egg Rolls:

Warm up a frying pan on medium heat. Cook the beef until it turns brown, trying not to break it apart too much, for about 5 to 7 minutes. Include Worcestershire sauce, salt, and pepper. Stir softly and take the mixture out of the pan.

Heat the butter in the pan. Put onion and bell pepper in the pan. Cook and stir until they turn brown, for about 5 to 7 minutes. Put the beef mixture back in the pan and mix it well. Let the filling cool down while you get the wrappers ready.

Place the egg roll wrappers on a flat surface. Put half a slice of American cheese on each one. Put 3 spoonfuls of the filling on each egg roll. Fold the bottom left corner over the filling and then fold the two sides in, wetting the edges with water as you do so. Roll the wrap tightly.

Heat 1 inch of oil in a big pot on medium-high heat. Put 3 to 4 egg rolls in the pan and cook until they turn golden brown, which should take around 3 to 4 minutes. Repeat with the rest of the egg rolls.

Advice for Making Delicious Philadelphia-style Egg Rolls:

Steak – You can also use rib eye or flank steak. You can use regular ground beef. Slice your steak into small pieces so it is easier to eat and will make you feel full.

Cheese – Replace the Monterey jack with slices of provolone, Swiss, or add some flavor with pepper jack cheese.

Peppers and onions – Add vibrant colors by using red, yellow, or orange peppers. Consider using a red onion and cut them into small pieces for easier consumption.

Wrappers – Don’t worry about wrapping your egg rolls. Normally, there are instructions on the back of the package. Use a little water on the edges to seal them well.

Sauces are perfect for dipping. There are countless options available. Try your favorite cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.

Enjoy!