Quick and Crunchy Chicken and Veggie Egg Rolls
These Quick and Crunchy Chicken and Veggie Egg Rolls are the perfect solution for busy weeknight dinners. Utilizing prepped ingredients from your local produce department, this simple recipe transforms into delectable egg rolls that come together in no time. The delightful combination of savory chicken, fresh veggies, and a hint of sweet teriyaki creates a flavor explosion that's complemented perfectly by the crispy, golden-brown exterior. Whether you choose to omit the chicken for a vegetarian delight or swap it for succulent shrimp, this dish ensures both taste and ease, making it a crowd-pleaser. Plus, your cooking can keep pace with your rolling—fry in small batches to keep everything fresh and crispy. Serve these delicious morsels with an easy homemade sweet and sour dipping sauce for an unforgettable appetizer or snack that everyone will love. Thanks to my dear friend Teri for inspiring this quick meal solution!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
cooked chicken
2 cups (shredded)
onion
1 cup (finely diced)
garlic
3 cloves (minced)
cooking oil
2 tablespoons (for sautéing)
packaged coleslaw mix
2 (16 ounce) bags (with shredded carrots)
bean sprouts
1 (12 ounce) bag
water chestnuts
1 (8 ounce) can (diced)
teriyaki marinade
1/2 cup
soy sauce
1/4 cup
egg roll wraps
24
vegetable oil
as needed (for frying)
Instructions
1
In a large skillet or wok, heat 2 tablespoons of cooking oil over medium heat. Add finely diced onions and minced garlic, sautéing until the onions are tender but not browned, about 3-4 minutes.
2
Stir in the shredded chicken, coleslaw mix, bean sprouts, teriyaki marinade, and soy sauce. Mix well to combine all ingredients.
3
Cover the skillet and steam the mixture for about 5 minutes to soften the veggies and meld the flavors.
4
After steaming, remove the cover and stir in the diced water chestnuts. Drain any excess liquid from the mixture and taste, adding salt if desired.
5
In a separate large frying pan or wok, heat 1 1/2 inches of oil to 350°F (175°C).
6
While the oil is heating, take 1/4 cup of the chicken and vegetable mixture and place it in the center of an egg roll wrap. Roll it tightly, sealing the edges with beaten egg.
7
Carefully place 3-4 egg rolls in the hot oil, frying for 3-4 minutes or until they are deep golden brown and crispy. Adjust the heat as necessary to maintain oil temperature.
8
Once fried, remove egg rolls and drain on paper towels to absorb excess oil.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Quick and Crunchy Chicken and Veggie Egg Rolls?
These are a simple weeknight dinner solution made with prepped ingredients like shredded chicken, coleslaw mix, and teriyaki marinade wrapped in a crispy fried shell.
How can I make these egg rolls vegetarian?
You can easily make this a vegetarian delight by simply omitting the chicken from the filling mixture.
Can I use a different protein instead of chicken?
Yes, you can swap the chicken for succulent shrimp or other proteins of your choice.
What gives these egg rolls their flavor?
The flavor comes from a combination of savory chicken, fresh veggies, a hint of sweet teriyaki marinade, and soy sauce.
What vegetables are included in the recipe?
The recipe uses packaged coleslaw mix with shredded carrots, bean sprouts, diced onions, and diced water chestnuts.
How do I prepare the filling for the egg rolls?
Sauté onions and garlic in a skillet, then stir in chicken, coleslaw mix, bean sprouts, and sauces. Steam the mixture for 5 minutes before adding water chestnuts.
Why should I steam the vegetable mixture?
Steaming the mixture for about 5 minutes helps to soften the vegetables and allows the flavors to meld together.
Do I need to drain the filling before wrapping?
Yes, it is important to drain any excess liquid from the mixture after steaming to ensure the egg rolls stay crunchy.
What temperature should the oil be for frying?
The vegetable oil should be heated to 350°F (175°C) in a large frying pan or wok.
How much filling should I put in each egg roll?
Place approximately 1/4 cup of the chicken and vegetable mixture in the center of each egg roll wrap.
How do I seal the egg roll wraps?
You should seal the edges of the egg roll wraps using a beaten egg to ensure they stay closed during frying.
How many egg rolls should I fry at once?
It is best to fry them in small batches of 3-4 egg rolls at a time to maintain the oil temperature and ensure even cooking.
How long do the egg rolls take to fry?
They typically take 3-4 minutes to fry until they are deep golden brown and crispy.
How should I drain the egg rolls after cooking?
Once fried, remove the egg rolls and place them on paper towels to absorb any excess oil.
What dipping sauce goes well with these egg rolls?
They are delicious when served with a homemade sweet and sour dipping sauce.
What type of chicken should I use?
The recipe calls for 2 cups of cooked chicken that has been shredded.
How many egg rolls does this recipe make?
This recipe is designed to make 24 egg rolls.
What kind of oil is best for frying egg rolls?
Vegetable oil is recommended for frying as it has a high smoke point.
Can I use a wok for this recipe?
Yes, a wok can be used for both sautéing the filling and frying the egg rolls.
What is the purpose of the water chestnuts?
Water chestnuts add a delightful crunch to the soft vegetable and chicken filling.
How do I prevent the egg rolls from being greasy?
Draining the filling mixture before rolling and draining the finished rolls on paper towels helps prevent excess greasiness.
Is this recipe considered an appetizer or a main meal?
It can be served as a quick weeknight dinner, an appetizer, or a snack.
How finely should I dice the onions?
The onions should be finely diced so they cook quickly and distribute evenly in the filling.
What kind of coleslaw mix should I buy?
Use two 16-ounce bags of packaged coleslaw mix that includes shredded carrots.
Can I add salt to the filling?
Yes, after draining the liquid, you should taste the mixture and add salt if desired.
Who inspired this recipe?
This recipe was inspired by a friend of the creator named Teri.
Should the garlic be fresh?
The recipe calls for 3 cloves of minced garlic, which is typically best when fresh.
What should I do if the oil temperature drops?
You should adjust the heat as necessary while frying to maintain the constant 350°F temperature.
How thick should the oil be in the pan?
You should have about 1 1/2 inches of oil in the frying pan or wok.
Are these egg rolls supposed to be soft or crunchy?
They are designed to have a deep golden-brown, crispy exterior and a soft, flavorful interior.