JERK CHICKEN EGG ROLLS WITH MANGO-HABANERO SAUCE
Jerk chicken egg rolls.
Provided by In the Kitchen with Iesha
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 1h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add habanero peppers and simmer on low for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the pan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and saute until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium. Add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
- Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
- Separate and place egg roll wrappers onto your work surface. Mix egg with water for the egg wash.
- Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
- Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove from oil and drain on paper towels or rack. Serve with the mango-habanero sauce.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 34.9 g, Cholesterol 35 mg, Fat 8.3 g, Fiber 3.4 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 293.8 mg, Sugar 13.5 g
BARBECUED CHICKEN EGG ROLLS
"If you like barbecued chicken, you'll really enjoy these hearty chicken roll-ups," assures Erin Stroud of Sterling, Illinois. "I serve them with cheesy garlic mashed potatoes."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chicken, cheese and barbecue sauce. Place about 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling. Moisten remaining corner with water; roll up tightly to seal., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls, two at a time, for 30 seconds on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 672 calories, Fat 34g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 1049mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 1g fiber), Protein 33g protein.
NEELY'S BBQ PULLED PORK EGG ROLLS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 2h20m
Yield 10 servings
Number Of Ingredients 19
Steps:
- For the pork:
- Preheat the oven to 325 degrees F.
- Season the pork butt with salt, pepper and the smoked paprika.
- Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce. Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours. Remove the pan from the oven and let it cool slightly before shredding. Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid. Let cool.
- For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl. The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container.
- For the egg rolls:
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Beat the egg and water together in a small bowl. Reserve.
- Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.
- Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.
BBQ CHICKEN PIZZA EGG ROLLS
Fill your egg rolls with BBQ chicken, cheese, red onion and cilantro for that BBQ chicken pizza taste!
Provided by Jonathan Melendez
Categories Chicken Breast
Time 25m
Yield 12 egg rolls, 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin and bones from the chicken and shred into a large mixing bowl. Toss together with 1 cup barbecue sauce, cheeses, and 1/4 cup scallions.
- To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Spoon about 2 tablespoons of the chicken mixture in the center. Top with a few slices of red onion and cilantro leaves.
- Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of beaten egg and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
- Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F. Once hot carefully add a few egg rolls at a time. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with remaining BBQ sauce and garnish with cilantro and sliced scallions.
Nutrition Facts : Calories 794.7, Fat 79.9, SaturatedFat 13, Cholesterol 44.7, Sodium 368.4, Carbohydrate 12.2, Fiber 0.4, Sugar 8.5, Protein 9.2
BBQ CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: pizza crust, BBQ sauce, rotisserie chicken, red onion, shredded cheese, parsley
Provided by Tasty
Categories Snacks
Time 30m
Yield 14 rollups
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F (220°C).
- Roll out the pizza crust into a rectangle.
- Spread on the BBQ sauce. Top with chicken, onion, cheese, and parsley.
- Roll it up longways, and cut into slices. Bake face-up for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 12 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 3 grams
BARBECUED CHICKEN EGG ROLLS
Make and share this Barbecued Chicken Egg Rolls recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the chicken, cheese and barbecue sauce. Place about 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling. Moisten remaining corner with water; roll up tightly and seal.
- In an electric skillet, heat 1 inch of oil to 375*. Fry the egg rolls, two at a time, for 30 seconds on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 408.5, Fat 14.2, SaturatedFat 6.8, Cholesterol 83.4, Sodium 570, Carbohydrate 37.2, Fiber 1.1, Sugar 0.1, Protein 30.7
BBQ BRISKET EGG ROLLS
This is a great dish to make the Sunday after you've had brisket. You can buy the egg roll wrappers at Whole Foods or your local Asian market. If you have leftover brisket, you could have this dish on the table in less than an hour. You can also buy premade brisket at your favorite market.
Provided by JJ Johnson
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the brisket and about 1/2 cup of the barbecue sauce. Make sure there is enough sauce to moisten the meat but not overly saturate it.
- Lay each egg roll wrapper flat on a clean, dry work surface. Evenly fill the center of each wrapper with about 2 tablespoons of the brisket mixture and 1 tablespoon of the cabbage. Leave a 1/2-inch border around the edges of the wrapper.
- Using your finger, moisten the top portion of the wrapper with water.
- Starting at the bottom, fold the lower portion of the wrapper over the brisket filling. Tuck in each of the sides, as you would wrap a burrito. Continue rolling up from the bottom. Press to seal the moistened wrapper edge to the roll. Turn over to keep the seal at the bottom.
- To bake the egg rolls: Preheat the oven to 350 degrees F.
- Heat 1/4 cup of the oil in a large sauté pan. Working in batches, brown the egg rolls, turning to cook them evenly in the hot oil, about 2 minutes per batch. Transfer them to a wire rack set over a baking sheet. Once all the egg rolls are browned, transfer the rack and baking sheet to the oven and bake for about 10 minutes, until heated through.
- To deep-fry the egg rolls: Fill a large Dutch oven halfway with oil and heat it to 350 degrees F. Working in batches of four, and returning the oil to 350 degrees F before each batch, fry the egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels.
- Serve the egg rolls with extra BBQ sauce on the side.
- Whisk together all the ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Remove from the heat and let cool before using. Cover and refrigerate for up to 1 week. Makes 3 cups.
- Heat a large sauté pan over medium-high heat, then add the oil. When the oil is hot, add the onion and sauté to soften slightly, about 2 minutes. Stir in the ginger and chile. Cook for an additional 2 minutes.
- Add the cabbage and salt and pepper to taste and stir to combine. Reduce the heat to medium and sauté for 10 to 15 minutes, stirring occasionally and adding a touch of water if the pan is too dry. Cook until the cabbage is tender and begins to caramelize. Season to taste. Makes about 4 cups.
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