Baked Chicken Egg Rolls Recipes

Steps:

• Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.

Steps:

• In a small bowl, combine the first six ingredients. Place 1/4 cup chicken mixture in the center of one egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers.

Steps:

• In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.

Steps:

• Heat the oven to 400 degrees F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
• Stir the vegetables, chicken and hoisin sauce in a medium bowl. Spoon about 1/4 cup vegetable mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like a jelly roll. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg and sprinkle with the sesame seeds, if desired.
• Bake for 20 minutes or until the pastries are golden brown.

Steps:

• Preheat oven to 375*. In a non-stick pan, cook the pork over "medium-high" heat, breaking up with a spoon, until no longer pink. This should take about 5 minutes. Drain off the fat.
• Add the onions, garlic, carrot and water chestnuts, cooking over "medium" heat until the onions are soft, about 3 minutes.
• In a small bowl, whisk the soy sauce, cornstarch, water, sesame oil & pepper together. Pour over cooked mixture, stirring to mix. Let cool slightly.
• Place egg roll wrapper on work surface and brush with water.
• Spoon a scant 3 tablespoons of filling on bottom third of wrapper - leaving a 1/2" border on the bottom and sides.
• Pull bottom edge over the filling and roll up, pinching ends to seal.
• Place seam side down on parchment-lined baking sheet. Brush with oil. Bake @ 375* for 20 minutes, or until golden and crisp. Serve with plum sauce.

Steps:

• In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
• Add the onions and cook, stirring, until caramelized, about 10 minutes.
• Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
• Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
• Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
• Season with salt and pepper.
• Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
• Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
• Refrigerate for 1 hour to set.
• Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
• Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
• Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
• Slice the chicken roll and serve with the sauce and fresh parsley.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes.
• Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy.
• Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray.
• Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
• Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
• Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
• Bake in preheated oven until lightly browned, 10 to 15 minutes.