Egg Roll Recipe
These homemade Egg Rolls are the perfect appetizer or side to any Asian meal! They're filled with chicken and veggies and fried to perfection
PREP TIME10 mins
INGREDIENTS
- 1 package egg roll wrappers
- 3 chicken breasts cooked and shredded
- 1 package cole slaw mix
- salt & pepper
- 3 tbsp olive oil
- oil
INSTRUCTIONS
- Sautee cole slaw in a pan with a little olive oil until it is limp.
- Add shredded chicken breast for a few minutes until all mixed. Season with salt & pepper.
- Add slaw and chicken mixture to the middle of your egg roll wrapper. Fold up the sides one at a time and for the last fold add a little water so it sticks.
- Fry your egg rolls until golden brown. Serve warm and with dipping sauce like Sweet and Sour sauce.
NUTRITION
Calories: 213kcal
Carbohydrates: 23g
Protein: 16g
Fat: 5g
Cholesterol: 39mg
Sodium: 286mg
Potassium: 303mg
Fiber: 1g
Sugar: 1g
Vitamin A: 60IU
VitaminC: 14.4mg
Calcium: 35mg
Iron: 1.7mg
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- Apple Pie version – Apple filling + cinnamon
- Breakfast version – eggs, cheese & bacon
- Southwest version – Corn, Beans, chicken, spices
- Cherry Cheesecake version – Cherry Pie filling + Cream Cheese
- Bacon Mac n Cheese – bacon + macaroni
AIR FRYER
Lightly spray the basket or brush with coconut or olive oil. Place egg rolls in the basket. Be sure they’re not touching. Cook at 350 degrees for 6-8 minutes.
STORING AND REHEATING
Store. Place leftover egg rolls in an airtight container or wrapped tightly in aluminum foil. Refrigerate for 3-4 days. Freeze for up to 2 months.
Reheat. Reheating in the microwave is good if you’re in a hurry, but the texture won’t be as crisp. Use the oven for a better result. Preheat the oven to 350 degrees, spray a baking pan with cooking spray, put egg rolls on the pan, and place in the center of the oven.
If thawed, bake for 10 minutes turning half way. If frozen, bake for 18-20 minutes. Flip rolls after 9-10 minutes.
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