Egg Roll Wrapper Recipes Chicken

Great egg rolls without all the work for those after work meals.

Egg roll wrapper recipes chicken.

If the edges are thin it s too cool. Fold in the sides pressing down to stick and roll up the egg roll the remainder of the way. Fold bottom edge of wrapper over filling then fold in both sides of wrapper. Fold bottom corner over filling.

Roll up tightly to seal. Place 1 4 cup of the chicken mixture in center of egg roll wrapper. Place eggroll wrappers on work surface with points facing up and down like a diamond. Using egg roll wrappers or spring roll wrappers add about 1 2 tablespoons of chicken filling to each wrapper depending on the size of the wrapper tuck and roll the wrapper around the filling watch the video and look at the photos in the post above to see how to roll even and tight rolls.

The dough is made of egg and flour and can be made with a variety of fillings such as meat and seafood as well as vegetarian versions the size can also vary chinese and taiwanese people like their rolls quite small but if you order an egg roll in a chinese restaurant in the u s they. Brush top edge of the wrapper with water. Homemade egg roll wrappers can be a real treat for the self sufficient cook. Chicken egg roll wrappers blue cheese dressing crumbled blue cheese and 2 more air fryer southwest egg rolls 2 cookin mamas nonstick cooking spray monterey jack cheese taco seasoning and 10 more.

Getting the wok to the correct temperature may be a challenge. Repeat with remaining wrappers and filling. Chinese egg rolls are a popular snack and appetizer not just in china and taiwan but all over the world. Press down the top edge to seal.

Or bring a heavy bottomed pot filled with about 2 inches of oil to temperature. If the batter sets before the wrapper is fully formed the wok is too hot. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens.

There should be about 24 egg roll wrappers in the package so you should have more than enough mixture for all of them. Lift the bottom of the wrapper over the filling and tuck it in. Preheat your fryer to 375 degrees f. Brush with egg wash around the edges.

Spray tops of egg rolls with cooking spray. Take a wrapper and in the middle place a tbsp or two of the chicken mixture. Of which i need often leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Tightly roll up the egg rolls enclosing the filling.

Roll tightly from bottom to top pressing top edge down to seal egg roll. Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Carefully add the egg rolls into the hot oil 1 or 2 at a time and deep fry until they turn golden brown. Moisten remaining corner with water.