CHICKEN EGG ROLLS RECIPE RECIPES

Name: Easy Chicken Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 egg rolls
Ingredients: 2 cups chicken, cooked and shredded; 1 cup finely diced onion; 3 garlic cloves, minced; 2 tablespoons cooking oil; 2 (16 ounce) bags packaged coleslaw mix, with shredded carrots; 1 (12 ounce) bag bean sprouts; 1 (8 ounce) can water chestnuts, diced; 1/2 cup bottled teriyaki marinade; 1/4 cup soy sauce; 24 egg roll wraps; hot oil (for frying)

EASY CHICKEN EGG ROLLS RECIPE - FOOD.COM

Easy Chicken Egg Rolls Recipe - Food.com image

I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 24 egg rolls

Number Of Ingredients 11

Ingredients

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

Steps:

Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
Cover and steam for 5 minutes.
Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
Fry until a deep golden brown, a few at a time; drain on paper towels.

Nutrition Facts : Calories 126.9, FatContent 1.7, SaturatedFatContent 0.2, CholesterolContent 2.9, SodiumContent 583.1, CarbohydrateContent 23.5, FiberContent 1.3, SugarContent 2.2, ProteinContent 4.5

EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Egg Rolls Recipe: How to Make It - Taste of Home image

This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. —Donna Frandsen, Cohasset, Minnesota

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 30 minutes

Prep Time 01 hours 15 minutes

Cook Time 15 minutes

Yield 14 egg rolls.

Number Of Ingredients 13

Ingredients

3/4 pound bulk pork sausage
2 cups coleslaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
3 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
14 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce

Steps:

In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Nutrition Facts : Calories 238 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 558mg sodium, CarbohydrateContent 22g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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