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. 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. Serve with my easy sweet and sour dipping sauce for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate.
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. 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. Serve with my easy sweet and sour dipping sauce for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate.
- Carbohydrate 11.7010939716375 g
- Cholesterol 15.2762931034483 mg
- Fat 4.24829051748281 g
- Fiber 1.04813361538072 g
- Protein 6.00792471566158 g
- Saturated Fat 1.00117053738771 g
- Serving Size 1 1 egg roll (82g)
- Sodium 97.4892672486223 mg
- Sugar 10.6529603562568 g
- Trans Fat 0.395708652411117 g
- Calories 108 calories
Step-by-step
- 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.
Easy Chicken Egg Rolls: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present struggle to get dinner on the table before everyone collapses from exhaustion. That's why I'm always on the lookout for quick, easy, and flavorful recipes that don't compromise on taste. And these Easy Chicken Egg Rolls are a total game-changer.
This recipe is a lifesaver because it utilizes pre-prepared ingredients. Forget hours of chopping and prepping; this dish comes together in a flash, making it perfect for those hectic weeknights. I discovered this amazing recipe from my friend Teri, and I’ve been making it ever since. The best part? It's incredibly versatile. Want a vegetarian option? Simply omit the chicken. Craving seafood? Swap in some cooked shrimp for a delightful twist. The possibilities are endless!
The key to perfectly crispy egg rolls lies in the frying technique. Maintaining a consistently hot oil temperature is crucial. Don't overcrowd the pan; fry only a few egg rolls at a time to ensure even browning and prevent them from becoming greasy. The rolling and frying process can even be done simultaneously, which is a huge time-saver, though I admit sometimes my kids love to help with the rolling!
Beyond their speed and convenience, these egg rolls are packed with flavor. The combination of tender chicken, crisp vegetables, and a savory teriyaki sauce is irresistible. I always serve them with my homemade sweet and sour dipping sauce (a recipe I’ll share another time!), which elevates the experience to a whole new level. Trust me, this is the kind of recipe that will become a staple in your household, a delightful shortcut to a satisfying and flavorful meal without sacrificing quality or taste.
I love how this recipe allows for easy customization. Sometimes I'll add a little extra ginger or some red pepper flakes for a bit of a kick. Other times, I'll use different vegetables depending on what's fresh at the market. The beauty of this dish is in its flexibility. It’s a recipe that adapts perfectly to your personal tastes and preferences, and that is what makes it so enjoyable to make time and time again.
So, if you're looking for a quick, easy, and delicious meal that will please the whole family (and maybe even impress a few dinner guests!), look no further. These Easy Chicken Egg Rolls are a true weeknight wonder, a testament to the fact that delicious home-cooked meals don't have to require hours of preparation. The simple truth is this recipe will save you time, effort, and maybe even a bit of sanity on those busy weeknights, and that, my friends, is priceless.
I often find myself making a double batch – a portion for dinner and the rest for a quick lunch the next day. These egg rolls reheat beautifully, retaining their crispness and flavor. They're perfect for packing in school lunches, taking to work, or enjoying as a satisfying snack. And that's what makes this recipe truly remarkable; it's the convenience, the deliciousness and the endless possibilities that make it my go-to on busy weeknights.
