Chicken Egg Rolls – Bead Yarn & Spatula

You may recall a while back I made Chicken Egg Rolls that were super simple and quite delicious. Well, the wrappers I used came with a few more recipes and I finally got around to trying one of them out… A Southwestern Chicken Egg Roll.

I began my mixing together chicken, cilantro, salsa, jack cheese and fresh lime juice in a bowl and chilled it in the refrigerator for a few minutes. Instead of cooking chicken I opted to pick up a rotisserie chicken from Costco… they are cheap enough and then I have leftovers to make other things or for lunch. I should note that the original recipe also called for a slice of avocado in each egg roll and while I had every intention of adding it, my avocado never ripened properly. On a side note, have you noticed that the price of avocados is rising and they don’t taste as good? I guess once something goes mainstream prices must rise. There is that whole rage of avocado toast now, can I just say that I have been eating avocado on bread – as I always have referred to it as – for years, way before it was cool… LOL!

Next, I filled the wrappers and folded them to create the egg rolls.

I ended up with 12 egg rolls…

And then fried them for 2 minutes…

Then transferred them to a baking sheet….

To then bake them in a 425 F oven for about 4 minutes – until they were crispy and the filling was hot.

There’s no need for a dipping sauce for these egg rolls as the salsa added to the chicken mixture kept the filling moist and quite honestly I didn’t miss the avocado! I can’t wait to make these again!

Southwestern Chicken Egg Rolls

Servings: 12 Egg Rolls
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Ingredients:

1 1/2 cups chicken meat, cooked and shredded

2 tablespoons cilantro, chopped

3/4 cup salsa

1/4 cheddar jack cheese, shredded

1 1/2 teaspoons fresh lime juice

12 egg roll wrappers

oil for frying

Directions:

Preheat oven to 425 F.

Mix chicken, cilantro, salsa, cheese and lime juice together in a bowl and set aside in the refrigerator to chill for a few minutes.

With a wrapper in front you in a diamond shape moisten all 4 edges of the wrapper. Place 2 tablespoons of the chicken mixture just below the center and fold up the bottom corner, then fold in the sides and finally roll the egg roll and seal the top corner.

Fry for 2 minutes in 350 F oil and then place on a baking sheet. Once all the egg rolls have been fried place the baking sheet in the oven for 3-5 minutes until the egg rolls are crispy and the filling is hot.

Recipe adapted from JSL Foods

There’s nothing like making homemade takeout… you know those staples like pizza, burgers, Mexican and probably one of the most popular Chinese. I don’t know about you but one of the things I like the most from my Chinese take-out are the egg rolls. And today I am bringing you a super simple and absolutely delicious recipe to making egg rolls at home!

First, in a medium bowl, I combined shredded chicken (I bought a cooked rotisserie chicken from the supermarket), broccoli slaw (which you can find in your local supermarket in the bagged salad area), cilantro, scallions, and freshly grated ginger along with teriyaki sauce, duck sauce and vegetable oil.

Next, with the egg roll wrapper positioned in a diamond shape in front of me I placed about two tablespoons of the mixture in the lower corner.

To roll, I folded up the bottom corner, then each of the sides (it’ll look like an envelope) and then dabbed the top edges with water and then rolled to enclose it.

Once I had finished rolling all of the egg rolls I heated vegetable oil in my cast iron skillet. I’ll say it was about 1/4 of the way up the sides of my skillet. Now, I’m not one to take the temperature of the oil when frying food. My trick, place a wooden spoon in the center of the oil and if bubbles form around it you know the oil is ready. This is definitely a lot safer than my other “trick,” flicking water into the oil. Not a lot of course, just enough to get a reaction. So, once my oil was ready I fried the egg rolls in batches, turning, about 3-4 minutes until they were golden brown. I then transferred them to a paper towel-lined plate to drain.

I served the egg rolls with a broccoli slaw salad made by combining the remaining broccoli slaw, cilantro and scallions in a large bowl and tossing it with teriyaki sauce, duck sauce, vegetable oil and rice vinegar. And of course with a side of duck sauce for dipping! YUM! The fresh grated ginger is really the standout ingredient in these egg rolls… You taste it, but, not as an overpowering ingredient but as one that really brings all the flavors together.

And it wasn’t long before I made these again (less than a week later) but without the chicken, yet, they were just as delicious. I am thinking of trying shrimp next.

Chicken Egg Rolls with Broccoli Slaw

Servings: 4
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Ingredients:

1 1/2 cups shredded rotisserie chicken, skin removed

4 cups broccoli slaw (about 8 ounces)

1/2 cup roughly chopped fresh cilantro

4 scallions, sliced

2 tablespoons grated peeled fresh ginger

3 tablespoons teriyaki sauce

3 tablespoons duck sauce, plus more for serving

2 tablespoons vegetable oil, plus more for serving

8 egg rolls wrappers

1 tablespoon rice vinegar

Directions:

Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each of teriyaki sauce and duck sauce and 1 tablespoon of vegetable oil in a medium bowl.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until the oil is hot but not smoking. While the oil is heating, arrange the chicken mixture in the center of each egg roll wrapper.

Tuck in the ends and roll to enclose, dab the edges with water and continue to roll to enclose.

Once the oil is hot, fry the egg rolls in batches, turning, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.

To make the slaw, combine the remaining broccoli slaw, cilantro and scallions in a large bowl. Add the remaining tablespoon each of teriyaki sauce, duck sauce and vegetable oil along with the rice vinegar, toss. Serve with the egg rolls.

**The original broccoli slaw recipe included a 14-ounce can of baby corn which I opted to leave out.

Recipe from Food Network