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
EGG AND POTATO CURRY
North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.
Provided by sunwind
Categories World Cuisine Recipes Asian Bangladeshi
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
- Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
- Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g
EGG CURRY
This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
- Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g
EASY CHICKEN CURRY
Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.
Provided by Aurelie Stalnaker
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
- Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g
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 CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
EASY DELI CHICKEN EGG ROLLS
I can't wait to try these! I love chicken egg rolls and am planning on making these for New Year's Eve.
Provided by mydesigirl
Categories Chicken Breast
Time 23m
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F
- In large bowl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and garlic powder.
- Spoon about 1/3 cup of the chicken mixture across and just below center of each egg roll wrapper.
- Fold bottom corner over filling, tucking it under on other side.
- Fold side corners over filling, forming an envelope shape.
- Roll egg roll toward remaining corner.
- Moisten top corner with water; press firmly to seal.
- Repeat with remaining chicken mixture and egg roll wrappers.
- In heavy saucepan or deep-fat fryer, heat about 2 inches of oil to 365°F
- Fry egg rolls, 2 or 3 at a time, 2 to 3 minutes or until brown, turning often.
- Drain on paper towels.
- Keep warm in oven while frying remaining egg rolls.
- Serve immediately with sweet and sour sauce.
CHICKEN COCONUT CURRY EGG ROLLS
These are my attempt to replicate the eggrolls from Trader Joe's. I have to say, they are pretty darn close and very yummy! Yield will vary depending on how much filling you put in each eggroll. And frankly, I couldn't tell you exactly how many I ended up getting because we were eating them as fast I could make them! These have a little "kick" to them because of the curry paste but I definitely wouldn't exclude it - maybe just cut back to 1/2 or 3/4 tsp if you prefer and taste the filling as you go. The sweetness of the coconut balances it out nicely.
Provided by Kater
Categories Chicken
Time 30m
Yield 16-18 eggrolls
Number Of Ingredients 11
Steps:
- Heat skillet over medium high heat.
- Saute chicken and lemongrass in olive oil until almost cooked. Remove from heat.
- Stir in curry paste.
- Add cabbage, salt, coconut, water and cornstarch and stir to combine. Let mixture cool slightly.
- Place 3 heaping tablespoons of chicken filling in center of eggroll wrapper and roll up, moistening edges to seal.
- Heat about 1/2" of oil in pan to 350 degrees.
- Fry eggrolls until golden brown, turning as necessary.
Nutrition Facts : Calories 61.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 19.9, Sodium 175.9, Carbohydrate 2.8, Fiber 0.2, Sugar 1.4, Protein 6.3
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.
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
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