Chicken Parm Eggrolls
Posted: | Categories: Recipes | Tags:chicken snacks
Chicken Parm Eggrolls
This is the perfect, indulgent game day snack. I used homemade chicken cutlets for it, but you can make them even easier by using frozen chicken nuggets. Pile the chicken, marinara, and mozzarella into a wonton wrapper, fry it up, and get ready for the most impressive cheese pull you’ve ever seen.
Ingredients
Per 1 eggroll (make as many or as few as you want)
- 1 chicken finger or chicken cutlet (cooked)
- 1 wonton wrapper
- 1 egg, beaten
- 2 tablespoons Rao’s marinara sauce
- 2 tablespoons shredded mozzarella
- Avocado oil
Directions
- Cut the chicken into small strips and place horizontally across the wonton wrapper.
Brush the edges of the wonton wrapper with the egg wash.
Top with marinara and mozzarella. Fold in the edges of the wonton wrapper and tightly roll it away from you.
- Brush the end of the wrapper with egg to seal it closed, and place it seam-side up on a plate.
Repeat with as many eggrolls as you’d like to make.
- Once all of your eggrolls are ready, heat an inch of avocado oil in a large frying pan over medium-high heat. The oil is hot enough to add the eggrolls when it bubbles around the edges of a wooden spoon inserted.
- Carefully place a few of the eggrolls in the oil and cook for 1-2 minutes on each side until golden brown and bubbly all over.
- Use tongs to remove the eggroll from the oil and set on a wire rack or paper towel to cool (don’t bite in immediately—the inside will be HOT).
- Once the eggroll is cool enough to handle, serve immediately.
