These chicken-stuffed egg rolls are absolutely delicious. They are easy to make, come together quickly, and are so versatile that you can serve them as appetizers for game day, at parties, on buffet tables, or just as a great snack.
Image Credit: Jen Brown
They are full of vegetables, and the flavors are spectacular. Dip them in the sauce, and the flavors burst in your mouth. You'll want to keep this recipe handy so you can make them often.
Chicken Stuffed Southwest Egg Rolls
HERE'S WHAT YOU NEED:
2 cups of shredded chicken
1 Tablespoon of Olive Oil
1 Tablespoon of butter
1 large sweet onion - diced
1 red bell pepper - diced
1 green bell pepper - diced
1 cup of organic corn
½ cup of carrots - diced
1 cup of black beans
1 cup of cooked rice
1 tablespoon of minced garlic
2 Tablespoons of parsley - diced
1 teaspoon of garlic salt
1 teaspoon of seasoned salt
1 Tablespoon of chili powder
1 teaspoon of cumin
2 Tablespoons of tomato paste
¼ cup of water
1 Tablespoon of brown sugar
1 package of wonton wrappers
FOR THE DIPPING SAUCE:
½ cup of Tomato paste
1 cup of water
1 teaspoon of garlic salt
1 teaspoon of onion powder
½ teaspoon dry mustard
3 Tablespoons of honey
2 Tablespoons of molasses
3 Tablespoons of Asian sweet chili sauce
HERE'S WHAT YOU DO:
In a medium skillet, heat the olive oil, and melt the butter. Add the onion, red pepper, green pepper, corn, carrots, black beans, and garlic, and cook over medium heat until tender. Add chicken and rice, and heat through. Heat the tomato paste, water, chili powder, cumin, garlic salt, seasoned salt, brown sugar, and parsley until thick and bubbly in a small saucepan. Turn off the heat, pour the tomato sauce mixture over the chicken and vegetables, and stir until all ingredients are well blended. Set aside to cool for 15 minutes.
Make the Sauce: In a saucepan, heat the tomato paste, water, garlic salt, onion powder, dry mustard, honey, molasses, and Asian chili sauce until all ingredients are well blended and the sauce is thick and bubbly. Remove from heat, and cool.
Image Credit: Jen Brown
Place two of the wrappers on a large piece of parchment paper, and fill the center with the chicken and vegetable mixture (about 2 Tablespoons). Spread the mixture about ½ inch from the edges. Fold the edges on all four sides of the wrapper, then roll the wrapper, starting on the long side and rolling toward the other side of the egg roll. Before you get to the edge, stop rolling, brush water on the edge of the wrapper, and then fold it over to stick to the other side of the wrapper, making a sealed edge on the egg roll (See photo). Continue until all wrappers have been rolled (typically 12 - 14). Place the rolled egg rolls on a parchment paper-lined cookie sheet or a dish that will fit in the freezer, and place the dish in the freezer for 30 minutes. After 30 minutes, remove the dish, fold the parchment paper over the egg rolls, place them in a large Ziploc bag, and place them back in the freezer for at least 2 hours or overnight if possible.
Image Credit: Jen Brown
For best results, fry in a deep fryer. If you don't have a deep fryer, fry the egg rolls in a large deep roaster, and make sure you only fill about ⅓ of the roaster with oil. Before you start to fry the egg rolls, have plenty of paper towels folded and ready on a heavy plate or platter to drain them on after removing them from the fryer.
You'll need a fry basket, or a large slotted spoon, or fry tool with a long handle to place the egg rolls in the oil and remove them. Fry them in hot oil for about 3 - 5 minutes on each side, and when they're golden brown, remove them to the paper towels to drain.
Image Credit: Jen Brown
Before serving, cut the egg rolls in two with a sharp knife (preferably with a serrated edge). Serve with the sauce.
Download the recipe here.. CHICKEN STUFFED SOUTHWEST EGG ROLLS
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