Crispy Chicken Egg Rolls Recipe
Dip your finger in the mixture of 2 tablespoons cornstarch and 1 tablespoon water. Wet 3 edges of the wrapper, excluding the bottom edge that is closest to you. Lift the bottom of the wrapper over the filling and tuck it in. Fold in the sides, pressing down to stick, and roll up the egg roll the remainder of the way. May 18, · In a deep medium saucepan over medium-high heat, heat about /2 inches oil until hot but not smoking. Add egg rolls in batches and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- .
I like this recipe because it uses already prepared ingredients found in your produce home,ade with the packaged salad greens. Great egg rolls without all the work for those after work meals. 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 tp a time while rolling the others will make it easier to keep track egf 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 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! Rols 2. Sodium Total Carbohydrate Protein 4. Community Pick. Recipe by Karen From Colorado. YIELD: 24 egg rolls. Calories: Total Fat 1. Dietary Fiber 1. 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 24d how long to work the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if ho. Fry until a deep golden brown, a few at a time; drain on paper towels. Easy Deli Chicken Egg Rolls. Our 50 Most-Photographed Recipes.
Steps to Make It
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You wouldn't believe how easy our Chicken Egg Rolls are to make. So easy in fact, you'll throw those take out menus right into the trash!
Some home chefs may be intimidated by egg rolls, since they are such a take out staple. But we're here to let you know that there's no reason to be! In the video below, we'll show you exactly how easy it is to make these chicken egg rolls. All you need to do is blend a few delicious ingredients, roll them up in an egg roll shell, and fry until golden brown and crispy.
They're so easy to make that you'll wonder why it took you so long to give them a try at home! And, since they're ready in under 15 minutes, these Chicken Egg Rolls make a great last-minute appetizer , too. Of course, we also love these homemade chicken egg rolls because they taste amazing. The crunchy veggies combine with soy sauce and ginger, plus chicken of course, for a filling that's bursting with flavor. Once you add the satisfying crunch of the egg roll wrapping, you have an appetizer that's so delicious you'll want another egg roll as soon as you've finished your first.
This recipe is great for a party, but you may want to make a few extras since everyone is sure to want second helpings! Serve these easy egg rolls with duck sauce or spicy mustard, and they'll taste as good as or better than!
Don't forget about the fried rice! It's the perfect go-along with these yummy egg rolls. I have not made this yet so I cannot rate it. We are adding your Comments.
I have a small deep fat fryer. Deep skillet is too much of a waste of oil. What temp would you recommend I set in on? The Test Kitchen recommends setting temperature at degrees to fry egg rolls. Hope this helps! Hi there! The Test Kitchen has not made this recipe in an air fryer so we cannot guarantee the outcome.
If you do make these Chicken Egg Rolls in the air fryer, let us know how it turns out. I love this mixture, but I"m not a fan of egg roll wrappers. I think I will bake in the oven next time instead, as I'd like to enjoy these more often but not have so much fried food. I can't have all that grease. What temp and for how long if they can be? Thanks so much, these look good!! The recipe sounds great! However, I am allergic to soy, is there something I can use instead?
Hello : It's really hard to substitute soy sauce in an egg roll recipe because it gives so much flavor. However, you could try substituting beef broth. There are a fair number of soy sauce substitute recipes out on the net. Just type in "Soy sauce substitute" and you will see plentiful results. Some are simple, some are complex, some are nigh on useless there is a recipe that has you add water to Worcestershire sauce! Most make about 1 cup of sauce.
I would venture a guess that it will keep a couple weeks in your refrigerator. If you want to have some always on hand, make a batch freeze in 1 or 2 tablespoon portions using an cie cube tray. A few minutes at room temp and you will have 'SSS' ready to go. Thank you for bringing this to our attention. We will fix it as soon as possible.
Does anyone know how to save the leftover wrappers? This recipe calls for 12 wrappers and yet my store has large packages-like I tried to just freeze them as they are and they all stuck together and broke when thawed. Suggestions would be appreciated as I hate to waste food and money.
They will keep a week or so in the refrigerator, well wrapped in the crisper drawer. Alternately, stack several wrappers slice into ribbons. I cook these in chicken broth add to a simple soup with diced chicken breast or pork, diced carrots, some shredded bok choy, and garnish with sliced green onion.
I season the broth with a bit of soy sauce, a pinch of ground ginger, granulated garlic, and - if I have any on hand - 5 spice powder. Add the noodles just before serving. If you leave them in left over soup, they become almost gelatinous. Alternately, make a double or triple batch of this recipe. Mostly cook the extra egg rolls by baking them for about 15 minutes. Then freeze on a chilled sheet.
Once frozen, wrap individually. They stay quite nicely in the freezer for about 6 months. To use, you do need to fry them from frozen - fry as described in the recipe for about the same time given above. There are common ingredients that I can 't eat safely, so I have become adept at creating home made frozen convenience foods - just heat and eat. Use fresh grated frozen ginger.
Add one tsp of peanut butter. Enough PB to enhance but not taste. Slivered carrots add sweetness. Once you eat a fresh spring roll, you'll be spoiled forever. Hello Mona! Yes, you can bake these egg rolls at degrees for minutes or until they are golden brown on each side. Be sure to lightly spray with cooking spray first! Enjoy :. In the comment above, you said that you can bake them at degrees for minutes. Now I see degrees at minutes. Which one is correct, please. Hello Angie! Both temperature and time combinations will work, since in one we recommended cooking for a longer time at a lower temperature and vice versa.
We do highly recommend lightly spraying with the cooking spray first, so you get a nice golden brown color. Yes, you can absolutely substitute beef for chicken in this recipe.
Love egg rolls but I'll leave it to the restaurants. Just tried these, and there's more work in the preparation than what I like, but they are very good. You could always use shredded chicken from the breast of a bought rotissiere chicken, or even canned chicken in a pinch. I do understand your hesitance though, but eggrolls are just ridiculously expensive. Yes finely shredded cabbage can be substituted, even thin sliced with a potato peeler radish can be used.
I have used deli fried chicken fine slices with skin and all. They freeze well and provide that quick meal when you do not feel like cooking. The meal that keeps on giving.
No one answered the person who asked if regular cabbage could be substituted Regular cabbage is much firmer than Chinese cabbage and will be harder to eat in the roll unless its shredded very fine. We wouldn't recommend it. Chinese cabbage is also known as Napa cabbage and you can find it in the produce section of your supermarket.
These are eggs rolls. What you said were spring rolls were not. Spring rolls are made with rice noodle wrappers My Asian sister in law explained the difference.