Chicken Apple Egg Rolls Recipes

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:

• Peel and Chop Apples (pieces should be about the size of peas).
• Melt Butter in a saute pan on MEDIUM. Add Brown Sugar and Cinnamon. Stir to combine.
• Add Apples to Butter/Sugar Mixture, saute until Apples begin to soften (about 3-4 minutes).
• Remove from heat.
• Divide Apple mixture between 12 eggroll wrappers. Roll eggrolls and seal with water if needed (instructions for how to roll eggrolls can be found on the outside of the eggroll wrapper).
• Fry in hot oil until golden brown (1-2 minutes).
• Drain on paper towels.
• Dust generously with powdered sugar.

Steps:

• Stir together cornstarch and 1 tsp soy sauce; toss with chicken pieces.
• Heat 2 Tbsp oil in wok or skillet; stir fry chicken mixture and onion until chicken is no longer pink (about 3 minutes). Remove from wok.
• Add more oil if necessary; stir-fry veggies for about 2 minutes.
• Add remaining soy sauce to cooked chicken mixture; toss to combine.
• Remove mixture to colander to drain and cool 15 minutes before using.
• Egg roll filling directions:
• Make a sealer by stirring together 1 T.flour and 2 T.water.
• Place 1 egg roll wrapper with 1 corner facing you. (Keep remaining egg roll wrappers under a damp towel to keep them moist as you're filling egg rolls.).
• Place 3 tablespoons of filling on the center of the wrapper.
• Fold bottom corner over filling.
• Moisten left and right corners with the sealer.
• Fold them to the center, over filling sealing them to the bottom corner.
• Brush sealer onto the top corner edges.
• Roll egg roll up away from you enclosing filling tightly.
• Press top corner onto egg roll to seal(like an envelope); Repeat for each egg roll.
• To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat to 375 degrees.
• Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
• Keep warm in a 250 degree oven until all egg rolls are fried.
• Serve with soy sauce, sweet and sour sauce or bottled hot mustard for dipping.

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 wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic.
• Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic).
• Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.).
• Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white.
• Chill in the fridge for 15 minutes before cooking.
• You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!