EASY CHICKEN EGG ROLL RECIPE RECIPES

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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

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

EASY CHICKEN STROGANOFF RECIPE - PILLSBURY.COM



Easy Chicken Stroganoff Recipe - Pillsbury.com image

For a new take on traditional stroganoff, use chicken in this Easy Chicken Stroganoff dinner that goes from stovetop to table in just 30 minutes. Your family will love it over egg noodles, rice, or whatever you have on hand. This chicken stroganoff brings together the rich flavors of crimini mushrooms, sour cream, and Progresso™ chicken broth. Sprinkle a garnish like fresh thyme, basil, or parsley on top for a finishing touch.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 9

2 tablespoons butter
1 package (20 oz) boneless skinless chicken breasts, cut into 1 1/2x1/2-inch strips
2 packages (8 oz each) fresh sliced cremini mushrooms
1 medium onion, thinly sliced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup sour cream

Steps:

  • In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Remove to plate.
  • In same skillet, melt remaining 1 tablespoon butter. Add mushrooms and onion; cook 5 to 6 minutes, stirring occasionally, until onions are tender. Stir in flour, salt and pepper.
  • Reduce heat to medium. Add chicken and broth; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in sour cream until well blended and heated through.

Nutrition Facts : Calories 220 , CarbohydrateContent 9 g, CholesterolContent 75 mg, FatContent 2 , FiberContent 1 g, ProteinContent 23 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 3 g, TransFatContent 0 g

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EASY CHICKEN EGG ROLLS RECIPE - FOOD.COM
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!
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 126.9 per serving
  • Fry until a deep golden brown, a few at a time; drain on paper towels.
See details


EASY CHICKEN STROGANOFF RECIPE - PILLSBURY.COM
For a new take on traditional stroganoff, use chicken in this Easy Chicken Stroganoff dinner that goes from stovetop to table in just 30 minutes. Your family will love it over egg noodles, rice, or whatever you have on hand. This chicken stroganoff brings together the rich flavors of crimini mushrooms, sour cream, and Progresso™ chicken broth. Sprinkle a garnish like fresh thyme, basil, or parsley on top for a finishing touch.
From pillsbury.com
Reviews 4.5
Total Time 30 minutes
Calories 220 per serving
  • Reduce heat to medium. Add chicken and broth; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in sour cream until well blended and heated through.
See details


EASY CHICKEN EGG ROLLS RECIPE - FOOD.COM
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!
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 126.9 per serving
  • Fry until a deep golden brown, a few at a time; drain on paper towels.
See details


EASY CHICKEN STROGANOFF RECIPE - PILLSBURY.COM
For a new take on traditional stroganoff, use chicken in this Easy Chicken Stroganoff dinner that goes from stovetop to table in just 30 minutes. Your family will love it over egg noodles, rice, or whatever you have on hand. This chicken stroganoff brings together the rich flavors of crimini mushrooms, sour cream, and Progresso™ chicken broth. Sprinkle a garnish like fresh thyme, basil, or parsley on top for a finishing touch.
From pillsbury.com
Reviews 4.5
Total Time 30 minutes
Calories 220 per serving
  • Reduce heat to medium. Add chicken and broth; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in sour cream until well blended and heated through.
See details


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Sep 23, 2021 · Lift bottom of wrapper over filling and tuck it in. Fold in sides, pressing down to stick, and roll up egg roll the remainder of the way. Press down top edge to seal. Carefully add egg rolls into hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown .
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Sep 23, 2021 · Lift bottom of wrapper over filling and tuck it in. Fold in sides, pressing down to stick, and roll up egg roll the remainder of the way. Press down top edge to seal. Carefully add egg rolls into hot oil, 1 or 2 at a time, and deep-fry until they turn golden brown .
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