Father’s Day Rainbow Egg Rolls

 

Ingredients for Rainbow Egg Rolls:

– 2 long slices chicken breast

– 4 slices green pepper

– 4 slices red pepper

– 2 thin slices carrot

– 2 slices egg plant

– 1/4 tsp chicken powder

– 3 eggs

– 1/2 tsp chicken powder

What you will need to make the sheep:

– Cauliflower

– black olives

– thick toothpicks (legs)

– thin toothpicks (to attach body)

Put the sliced veggies and chicken onto an oiled pan on medium heat. Add 1/4 tsp of chicken powder and leave on stove until carrots are bendable but don’t snap.

Mix the 3 eggs and 1/2 tsp of chicken powder in a bowl until egg whites are no longer thick. On an oiled and pre heated pan (medium heat), pour in the eggs and move the pan around to let the egg cover the full surface of the pan. Cook for 1-2 minutes or until you are able to peel the sides off the pan with ease. Roll the veggies and chicken in the egg and let it cool before you cut them into 1 o 1 1/2 inch pieces.

How to make the sheep:

Cut 1 large chunk out of the cauliflower to make the largest sheep and cut 2 smaller chunks to make the baby sheep. Cut the toothpicks in half and insert them into the cauliflowers to create legs. Slice 1/63 of olives to make the 3 faces for each sheep. You can use white stickers or whole black peppers for the eyes.