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
CHICKEN EGG ROLLS
I have a cookbook of 500+ chicken recipes. I've been looking for a recipe to pair with various asian dishes that I cook. I think this would be perfect. You can use chicken, beef, turkey, veggies... whatever you have on hand really. You can serve these with light soy sauce or sweet & sour sauce. Cooking time does not include chill time.
Provided by Mama_Jennie
Categories Chicken Breast
Time 40m
Yield 12 egg rolls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic.
- Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic).
- Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.).
- Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white.
- Chill in the fridge for 15 minutes before cooking.
- You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!
CHICKEN EGG ROLLS
I got this recipe and others I have posted from the back of a package of egg roll wrappers. They keep nicely in the freezer for up to a month (thaw completely before frying) and for up to 24 hours in the fridge.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 12-14 Egg Rolls
Number Of Ingredients 8
Steps:
- Stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
- Heat 2 Tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). Remove from wok.
- Add more oil if necessary; stir-fry veggies for about 2 minutes.
- Add remaining soy sauce to cooked chicken mixture; toss to combine.
- Remove mixture to colander to drain and cool 15 minutes before using.
- Egg roll filling directions:
- Make a sealer by stirring together 1 T.flour and 2 T.water.
- Place 1 egg roll wrapper with 1 corner facing you. (Keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
- Place 3 tablespoons of filling on the center of the wrapper.
- Fold bottom corner over filling.
- Moisten left and right corners with the sealer.
- Fold them to the center, over filling sealing them to the bottom corner.
- Brush sealer onto the top corner edges.
- Roll egg roll up away from you enclosing filling tightly.
- Press top corner onto egg roll to seal(like an envelope); Repeat for each egg roll.
- To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat to 375 degrees.
- Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
- Keep warm in a 250 degree oven until all egg rolls are fried.
- Serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.
Nutrition Facts : Calories 117, Fat 0.7, SaturatedFat 0.1, Cholesterol 14.3, Sodium 252.1, Carbohydrate 19, Fiber 0.7, Sugar 0.1, Protein 7.8
EASY EGG ROLLS
I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 40 egg rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one 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. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.
Nutrition Facts :
BUFFALO CHICKEN EGG ROLLS
One of my favorite slow cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wraps and bake, or, for a bite-size version, use smaller won ton wraps. -Tara Odegaard, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 174 calories, Fat 4g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein.
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EASY SESAME CHICKEN EGG ROLLS - JUST A TASTE
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- In a large bowl, stir together the chicken, carrots, scallions, garlic, soy sauce, sesame oil, sugar and egg until well combined.
- Place one egg roll wrapper on your work surface and spoon about 1 1/2 tablespoons of the chicken mixture into the lower one-third of the wrapper. Roll from the bottom upwards, tucking and folding in the sides as you roll. Brush the edges of the wrapper with water to seal them. Repeat the filling and rolling process with the remaining wrappers.
- Line a baking sheet with paper towels. In a large stock pot set over medium heat, add about 2 inches of oil, leaving at least 2 inches between the top of the oil and the top of the pot. Attach the deep fry thermometer.
- Once the oil reaches 360°F, add several egg rolls to the pot and cook them, flipping as needed, until they’re golden brown and the filling is cooked through, 3 to 5 minutes. Transfer the egg rolls to the paper towel-lined baking sheet and repeat the cooking process with the remaining egg rolls.
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- Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Toss in the coleslaw and chicken. Sprinkle in the ginger. Cook until the coleslaw is just soft but still crunchy. Add the soy sauce and cook until just heated, about 1 more minute. Remove from the heat and set aside.
- Preheat oven to 425 degrees F with oven rack in the center. Fill a small bowl with water. Place about 3 tablespoons of the chicken filling in an egg roll wrapper. Dip your finger in the water and moisten the corners of the egg roll. Roll and seal the egg roll then place on a baking sheet. Repeat with the remaining filling and egg roll wrappers. Bake for 13-15 minutes, or until golden. Serve immediately.
- Freezer instructions: Let baked egg rolls cool, then freeze in a single layer for 1 hour. Transfer to a freezer bag and store for up to 3 months. To reheat: Bake in a preheated 400 degree oven for 10-15 minutes.
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