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!
Author:
Recipe type: Appetizer
Ingredients
  • 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
Instructions
  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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2018/12/24/chicken-parm-egg-rolls/