Recipe: Yummy Chicken Parmesan Eggrolls

Chicken Parmesan Eggrolls. Place an egg roll wrapper on a clean surface in a diamond shape. Chicken Parmesan Eggrolls All the flavors of chicken parmesan put in an eggroll. Each egg roll is filled with juicy chunkks of parmesan crusted chicken with marin a ta sauce and cheese. fenway.

Dip chicken thighs in egg/sour cream. Place an egg roll wrapper on a clean surface in a diamond shape. Wet corners slightly with water, then fold up bottom half and tightly fold in sides. You can cook Chicken Parmesan Eggrolls using 21 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Chicken Parmesan Eggrolls

1. Prepare of egg roll wrappers.
2. Prepare of egg wash 1 large egg beaten with 1 tablespoon water.
3. Prepare of pepperoni slices.
4. It's of boneless, skinless chicken thighs.
5. It's of butter.
6. Prepare of olive oil, I used chili Infused.
7. Prepare of shallots chopped.
8. You need of garlic cloves, minced.
9. You need of italian seasoning, divided use.
10. Prepare of large egg beaten with 1 tablespoon spur cream.
11. Prepare of salt and pepper.
12. You need of red pepper flakes.
13. Prepare of all pulse flour.
14. It's of freshly grated p armed an cheese, divided use.
15. It's of italian four cheese blend, shredded.
16. It's of marinara sauce.
17. It's of each, chopped fresh basil and parsley.
18. It's of For Serving.
19. Prepare of marinara sauce.
20. Prepare of For Frying.
21. It's of about 4 cups peanut or canola oil.

Gently roll and seal tightly like a burrito. Chicken Parm Eggrolls Eggroll wrappers Rotisserie Chicken Italian herbs paste Marinara Sauce Mozzarella cheese Grated Parmesan. Directions: Spray your pan with olive oil spray and lay out the wrappers. Put a schmear of italian herb paste down the middle.

Chicken Parmesan Eggrolls step by step

1. In a skillet cook pepperoni over low heat until crisp, remove to paper towel to drain and reserve. Reserve pepperoni drippings in skillet.
2. Combine 1/4 cup parmesan with flour, 1/2 of the Italian seasoning and salt a,pepper and red pepper flakes on a plate.
3. Dip chicken thighs in egg/sour cream.
4. Then coat with cheese mixture.
5. Add butter and olive pil to skillet pepperoni was cooked in and cook chicken without crowding until just cooked through,remove as done.
6. Add shallot and garlic and soften.
7. Add the 1/4 bcup marinara sauce.
8. Add sauce with shallot and garlic to a bowl.
9. Cut chicken into small pieces.
10. Add to bowl with remaing parmesan, remaing ilaliam seasoning, shredded cheese, basil and parsley, and chicken and crispy pepperoni, crumbled. Mix gently to combine. Cool completely.
11. Make Eggrolls.
12. Lay the eggrolls flat on a work surface.
13. Brush edges with egg wash.
14. Add some filling on one end.
15. Fold sides over.
16. Roll up.
17. Heat oil to 350 in a large pot. Fry egg rolls without crowding until golden and crisp..
18. Remove to a rack as done tondrain.
19. Serve with marinara sauce for dippimg.

Rolls up like in eggroll formation. 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. (of which I need often) 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. Dice chicken and mix into the pan with onion and red pepper.