EGG ROLLS CHICKEN RECIPES
BUFFALO CHICKEN EGG ROLLS - SKINNYTASTE
These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!
Provided by Gina
Categories Appetizer
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 9
Steps:
- For the Chicken:
- OVEN METHOD:
- AIR FRYER METHOD:
Nutrition Facts : ServingSize 2 egg rolls, Calories 231.5 kcal, CarbohydrateContent 24.5 g, ProteinContent 20 g, FatContent 6 g, SaturatedFatContent 3 g, CholesterolContent 24.5 mg, SodiumContent 1020 mg, FiberContent 1 g, SugarContent 1.5 g
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!
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 24 egg rolls
Number Of Ingredients 11
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
More about "egg rolls chicken recipes"
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
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
EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Appetizers
Cuisine Asia, Chinese
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Appetizers
Cuisine Asia, Chinese
Calories 238 calories per serving
- 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.
See details
EGG ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Appetizers
Cuisine Asia, Chinese
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Appetizers
Cuisine Asia, Chinese
Calories 238 calories per serving
- 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.
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RESTAURANT-STYLE SHRIMP EGG ROLLS - YUM TO THE TUM
Delicious homemade shrimp egg rolls like your favorite Chinese restaurant.
From yumtothetum.com
Total Time 55 minutes
Category Appetizer, Main Course
Cuisine Chinese
From yumtothetum.com
Total Time 55 minutes
Category Appetizer, Main Course
Cuisine Chinese
- Put enough oil in a heavy skillet that's deep enough to fry the egg rolls. Heat the oil to 350 degrees and carefully put the egg rolls in the pan. Fry on each side until golden brown and drain on paper towels.
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Using egg roll wrappers or spring roll wrappers, add about 1-2 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling (watch the video and look at the photos in the post above to see how to roll even and tight rolls).
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BEST AIR FRIED EGG ROLLS WITH CHICKEN, PORK OR BEEF - AIR FRY…
Using egg roll wrappers or spring roll wrappers, add about 1-2 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling (watch the video and look at the photos in the post above to see how to roll even and tight rolls).
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