Barbecued Chicken Egg Rolls Food
BBQ CHICKEN PIZZA EGG ROLLS
Fill your egg rolls with BBQ chicken, cheese, red onion and cilantro for that BBQ chicken pizza taste!
Provided by Jonathan Melendez
Categories Chicken Breast
Time 25m
Yield 12 egg rolls, 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin and bones from the chicken and shred into a large mixing bowl. Toss together with 1 cup barbecue sauce, cheeses, and 1/4 cup scallions.
- To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Spoon about 2 tablespoons of the chicken mixture in the center. Top with a few slices of red onion and cilantro leaves.
- Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of beaten egg and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
- Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Once hot carefully add a few egg rolls at a time. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with remaining BBQ sauce and garnish with cilantro and sliced scallions.
Nutrition Facts : Calories 794.7, Fat 79.9, SaturatedFat 13, Cholesterol 44.7, Sodium 368.4, Carbohydrate 12.2, Fiber 0.4, Sugar 8.5, Protein 9.2
BAKED CHICKEN EGG ROLLS
"Chinese take-out can be high in sodium, fat and calories, so these crispy appetizers are a nice alternative. Whenever my husband craves a take-out egg roll, I make these instead," shares Barbra Annino of Galena, Illinois.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 egg rolls.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 315mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
EASY CHICKEN EGG ROLLS
I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. 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 at a time while rolling the others will make it easier to keep track of 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 #112947) 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!
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 24 egg rolls
Number Of Ingredients 11
Steps:
- Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
- 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 in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
- Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
- While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
- Fry until a deep golden brown, a few at a time; drain on paper towels.
Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5
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