CHICKEN RANGOON EGG ROLLS
This is a recipe that I made into my own-a friend served a layered appetizer paired with crackers, and I made it into a fried egg roll! It makes a great finger-food party appetizer. -Debbie Carter, Kingsburg, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot, onion, garlic and ginger., Place 2 tablespoons filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., Fry egg rolls in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with sweet-and-sour sauce.
Nutrition Facts : Calories 241 calories, Fat 15g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 284mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
CRUNCHY CHICKEN EGG ROLLS WITH TANGY DIPPING SAUCE #A1
A.1. Original Sauce Recipe Contest Entry. We love crispy and crunchy foods so I was on a search to make the same without frying but instead baking...Voila! The baked chicken egg roll was born. A.1. and Asian flavors blend perfectly together for the dipping sauce. As a matter of fact, double the sauce portion of this recipe because you will crave more!
Provided by Layersofflavor
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees.
- Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
- Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
- Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like an egg roll. Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
- Garnish with a few sprigs of cilantro and serve immediately with the sauce.
- NOTES.
- Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
- If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.
EASY CHICKEN CURRY EGG ROLLS
These chicken curry egg rolls are delicious and really easy! My husband and I spent a while experimenting until we found the right combination.
Provided by AliciaMac
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
- Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
- Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
- Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 16.3 g, Cholesterol 12.1 mg, Fat 9.2 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 479.7 mg, Sugar 0.9 g
SAVORY CHICKEN EGG ROLLS WITH SWEET AND SOUR SAUCE
A fun change from ordinary egg rolls, this chicken version with sauce is easy to prepare. These freeze well too! Prep time can be easily reduced using a food processor to grate the veggies and mix the filling.
Provided by canarygirl
Categories Chicken
Time 1h5m
Yield 20 egg rolls (about)
Number Of Ingredients 18
Steps:
- Combine all filling ingredients in a large bowl.
- Fill each wrapper with about 1/3 cup or more of the meat mixture.
- Roll up (burrito style) and seal edges with water (if using tortillas, seal with toothpicks).
- Heat oil in a large skillet or sauté pan over medium high heat and brown the roll ups for about 3-4 minutes on each side, until golden and cooked through.
- Drain on paper towels.
- Pour juice, honey and vinegar into a small sauce pan and heat to boiling, stirring constantly.
- Combine water and cornstarch, and add to juice mixture, stirring constantly.
- Remove from heat and allow to cool slightly.
- Serve hot roll ups with warm dipping sauce.
Nutrition Facts : Calories 162, Fat 2.7, SaturatedFat 0.7, Cholesterol 31.7, Sodium 206.2, Carbohydrate 26.2, Fiber 1.2, Sugar 3.8, Protein 8
SPICY CHICKEN EGG ROLLS WITH HONEY-APRICOT DIPPING SAUCE
I was making egg rolls one night, and just started adding things. These turned out pretty good. I had to guesstimate on the amounts of the spices. Please feel free to adjust to your taste.
Provided by Chef shapeweaver
Categories Chicken
Time 40m
Yield 14 egg r olls
Number Of Ingredients 14
Steps:
- In a large bowl combine cabbage and carrots; mix well.
- Add chicken; mix well.
- Add seasonings, mixing well.
- Taste, adjust seasonings if needed.
- Add egg, mixing well.
- To wrap egg rolls--.
- Lay wrapper on work surface.
- With wet fingers, damp all edges of wrapper.
- Place 4 tablespoons of mixture evenly across center of wrapper.
- Make sure filling is 3/4 inches away from edge.
- Fold bottom half over to meet top.
- Roll until tightly wrapped.
- Make sure that you are folding in sides as you are rolling.
- In a large 12 inch skillet, heat oil until hot.
- Fry on both sides until golden brown, about 3 minutes on each side.
- Drain on paper towels.
- For Honey-Apricot Dipping Sauce--.
- In small saucepan combine all sauce ingredients.
- Over low heat, stir until boiling.
- Then cool.
Nutrition Facts : Calories 373.6, Fat 17, SaturatedFat 1.4, Cholesterol 23.6, Sodium 292.7, Carbohydrate 51.9, Fiber 1.4, Sugar 27.4, Protein 6.1
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