Chicken Parm Egg Rolls

Chicken Parm Egg Rolls


To make things super easy on yourself, start with baked (previously frozen) chicken tenders. If you have leftover homemade chicken parm, that's even better!
  • 12 egg roll wrappers
  • 6 chicken tenders, cooked according to package directions, halved lengthwise
  • ¾ c. marinara, plus more for serving
  • 1 c. shredded mozzarella
  • ¼ c. freshly grated Parmesan, plus more for garnish
  • 2 tsp. dried oregano (or Italian seasoning)
  • ⅓ c. freshly sliced basil
  • Canola oil, for frying
  1. Place an egg roll wrapper on a clean surface in a diamond shape. Add 1 chicken tender half, a tablespoon marinara, a sprinkle of mozzarella, Parmesan, Italian seasoning, and basil. Wet corners slightly with water, then fold up bottom half and tightly fold in sides. Gently roll and seal tightly like a burrito. Repeat to make 11 more egg rolls.
  2. In a large skillet over medium heat, heat ¼” oil until it starts to shimmer. Add egg rolls and fry in batches until golden, 1 minute per side, adjusting heat as necessary. Transfer to a paper towel-lined plate to drain.
  3. Garnish egg rolls with Parmesan and serve with warm marinara for dipping.

How To Make Chicken Parm Egg Rolls

Good luck having "just one" of these Chicken Parm Egg Rolls.Full recipe:

Julkaissut Delish Torstaina 20. joulukuuta 2018