BUFFALO CHICKEN EGG ROLLS
These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!
Provided by Gina
Categories Appetizer
Time 45m
Number Of Ingredients 9
Steps:
- Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
- To make in the Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
- Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
- One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
- Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
- Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
- Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
- Set aside and repeat with remaining wrappers and filling.
- Spray all sides of the egg rolls with oil using your fingers to evenly coat.
- Preheat the oven to 400F. Spray a sheet pan with oil.
- Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
- Serve immediately, with dipping sauce on the side, if desired.
- In batches, cook 370F for 8 to 9 minutes, turning halfway through until golden brown.
- Serve immediately, with dipping sauce on the side, if desired.
Nutrition Facts : ServingSize 2 egg rolls, Calories 231.5 kcal, Carbohydrate 24.5 g, Protein 20 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 24.5 mg, Sodium 1020 mg, Fiber 1 g, Sugar 1.5 g
CHEESY CHICKEN EGG ROLLS RECIPE - (4.5/5)
Provided by doran65
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it lightly with nonstick spray; set aside. Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté until softened and slightly browned, about 6 minutes. Reduce heat to medium low. Stirring occasionally, continue to cook onion until browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside. Return skillet to medium-high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1 - 2 minutes. Transfer mixture to the large bowl. Add chicken and cheese to the bowl, breaking the cheese wedges into pieces as you add them. Mix thoroughly and set aside. Place two egg roll wrappers on a clean, dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a horizontal row a little below the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold in the sides of each wrapper about an inch toward the middle, over the filling to prevent it from escaping. Roll the bottom of each wrapper up around the mixture; continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet. Repeat with remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray. Bake in the oven until golden brown, about 25 minutes. Allow to cool slightly. Slice into halves, if you like, and dig in! MAKES 6 SERVINGS
CHEESY CHILE EGGROLLS
Cheesy chile eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will love!
Provided by Culinary Envy
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 23m
Yield 8
Number Of Ingredients 4
Steps:
- Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
- Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 37 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 1.6 g, Protein 18.1 g, SaturatedFat 10.8 g, Sodium 1239.9 mg, Sugar 1.5 g
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 WITH SPINACH
These chicken egg rolls have a bit of tasty twist, prepared with garlic chicken, spinach, gouda cheese, plus a red pepper salsa for dipping!
Provided by Ingrid Beer
Categories Appetizer
Time 1h
Yield 20 chicken egg rolls
Number Of Ingredients 20
Steps:
- To begin, prepare the red pepper salsa: place all ingredients up to and including the cilantro into the bowl of a food processor, add in a couple of good pinches of salt, process until smooth, then check to see if any additional salt is needed. Keep cold, or serve at room temp.
- To prepare your filling, add your minced chicken to a medium-size bowl, and to it add the 2 garlic cloves and a couple of good pinches of salt and black pepper, then toss these ingredients together until well coated.
- Place a large non-stick skillet over medium-high heat, and drizzle in a little of the oil; once the pan is hot, add in the chicken and saute until cooked through, about 2-3 minutes. Using a slotted spoon, scoop the chicken out of the pan, leaving the juices behind, and spoon into a paper towel-lined plate or bowl to cool completely.
- Once the minced chicken has completely cooled, add it to a large bowl; then, add in the chopped spinach, parsley, cilantro, parmesan and the pinch of red pepper flakes, plus a tiny drizzle of oil, and mix to combine well. Taste to check if any additional salt or pepper is needed.
- Line a large baking sheet with parchment paper, and set it nearby.
- Whisk together the cornstarch and the water to create a slurry, as you will use this to seal your egg rolls closed, and set this aside.
- To roll your egg rolls, take a triangle (half of an egg roll skin) and place it in front of you with the point facing upward; add 2 tablespoons of your chicken filling into the center along the bottom part of your triangle, and shape it into a log shape. Sprinkle about a teaspoon or so of the gouda cheese over that.
- Next, fold the bottom left corner toward the center, then the right corner, making what looks like a little envelope; next, roll upwards as tightly as you can, and tuck as you go (try not to leave any air gaps or bubbles,); then, dab the top corner with a little cornstarch slurry and seal.
- Place the egg rolls on the parchment-lined baking sheet, keeping them covered with a piece of plastic wrap so they don't dry out, and repeat until all are rolled.
- Heat about 3 cups of the oil in a small pot or sauce pan, and bring up to 360°; then, carefully add about 3 egg rolls at a time to the hot oil, and fry for about 4 minutes. Drain on a wire rack to maintain crispness.
- Serve the chicken egg rolls nice and hot, with the red pepper salsa on the side for dipping.
Nutrition Facts : Calories 380 (per 3 egg rolls with 1/4 cup salsa)
"REAL" CHICKEN AND CHEESE EGG ROLLS
Make and share this "real" Chicken and Cheese Egg Rolls recipe from Food.com.
Provided by Ken2729
Categories < 30 Mins
Time 22m
Yield 8-9 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the first five ingredients.
- Cook the ground chicken until done. Season with the salts and black pepper while cooking. (Make sure you break up the big pieces so that the chicken remains crumbled) Drain and set aside.
- In a frying pan or wok, add 2 tablespoons of vegetable oil and stir-fry the ingredients in the mixing bowl for about 3 minutes. (Do not overcook. Vegetables should still be colorful).
- Combine the ground chicken with the stir-fry in the wok. Stir and simmer for about 2-3 minutes to balance out flavors. Put in a bowl and set aside.
- Whisk together egg and milk to create egg-wash. Take one eggroll wrapper and brush edges with the egg-wash.
- Take two spoonfuls of the chicken mixture and place in center of wrapper. Then generously top with cheese and fold according to directions. Set aside and fill the other wrappers.
- Once finished, deep fry 3-4 eggrolls at a time for 2 1/2 minutes. (TRICK: Turnover eggroll every 30 seconds so that the eggroll doesn't get top-heavy from the oil and becomes difficult to turnover).
Nutrition Facts : Calories 217.2, Fat 5.4, SaturatedFat 2.3, Cholesterol 77.1, Sodium 598.1, Carbohydrate 22.4, Fiber 1, Sugar 0.5, Protein 18.6
EASY STEAK AND CHEESE EGG ROLLS
Quick and very easy to make. Who says eggroll fillings have to be one way? This recipe is quite tasty. Also check out my "real" Chicken and Cheese eggroll.
Provided by Ken2729
Categories Very Low Carbs
Time 12m
Yield 8-9 eggrolls, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a frying pan, cook the steak-umm and onion in two tablesspoons of vegetable oil.
- Season with salt and pepper.
- Once cooked, chop up the steak and onion. Set aside in bowl.
- Whisk together the milk and egg to form an egg-wash.
- Brush the edges of the wrapper with the egg-wash.
- Place two spoonfuls of the steak and onion in the center of the wrapper.
- Generously sprinkle with cheese.
- Fold according to directions. Set aside. Fill and fold the other wrappers.
- Deep fry for 2 1/2 minutes. (Trick: Turnover every 30 seconds to keep eggroll from getting top heavy with oil.).
Nutrition Facts : Calories 267.9, Fat 22, SaturatedFat 11.3, Cholesterol 106.5, Sodium 805.4, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 15.8
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- Heat 1 teaspoon of the canola oil in a skillet over medium heat. Add the onion and bell pepper and sauté until soft, 4 to 5 minutes. Transfer the vegetables to a bowl.
- Add the remaining 1 teaspoon oil to the skillet and raise the heat to medium-high. Add the chicken to the skillet. Season with the salt and pepper. Cook the chicken until brown, 5 to 7 minutes. Stir, breaking up the chicken into smaller pieces. Transfer the cooked chicken to the bowl of onion and bell pepper. Toss to evenly distribute and then refrigerate until cool. When the ingredients are cool, stir in the Velveeta.
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