cheesy chicken egg rolls
Cheesy chicken egg rolls are cheesy, slightly spicy, and crispy! Everything you would want from an appetizer!
Equipment
- fryer or a dutch oven
- emersion blender or a regular blender
- large pan
- meat mallet
- mixing bowl
- tongs
- cutting board and knife
Ingredients
- 1 lb chicken breasts
- 10-12 egg roll wrappers or spring roll wrapper
- 8 oz room temp cream cheese
- 1/3 cup mayonnaise
- 6 oz shredded swiss cheese ( you can use mozzarella or Monterey jack cheese)
- 2 tbl sriracha
- 1 1/2 tsp salt
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 2 jalapenos
- 1/2 red onion
- 2 cloves garlic
- 1 bunch cilantro ( 1 cup)
- 2 tbl olive oil (cook the chicken breast)
- neutral oil to fry the egg rolls
CREAMY AVOCADO DIPPING SAUCE
- 1 avocado
- 1 clove garlic
- 2 jalapenos
- 1/4 cup lime juice
- 1 tbl honey
- 1/4 tsp salt
- 1/4 cup water
Instructions
HOW TO MAKE CREAMY AVOCADO DIPPING SAUCE
- Add all the dipping sauce ingredients to either a blender or an emersion blender. Blend till the sauce is smooth. If the sauce is too thick add 1 tbl of water at a time to thin in out a little.
HOW TO MAKE CHEESY CHICKEN EGGROLLS
- Start with placing the chicken breasts on a cutting board, cover with plastic wrap and use a meat mallet to pound it till the chicken breast is at an even thickness. ( this will help the chicken to cook evenly)
- Season the chicken breast with 1 tsp salt, 1 tsp smoked paprika, 1 tsp black ground pepper. Evenly distribute the seasoning to both pieces of chicken.
- Preheat your pan on medium heat until the pan heats up all the way. Then to the pan add 2 tbl of olive oil. Place the chicken into the pan to cook. Cook on each side for 6 minutes or until the inside of the chicken breast reads 165f on the meat thermometer. Let the chicken rest for 10 minutes before you shred it. DO NOT DRAIN THE JUICES FROM THE PAN. The juices and the bits in the pan will add a lot of flavor once you add it back into the pan.
- After the chicken has gotten to room temperature, shred the 2 chicken breasts. Put it back into the pan.
- Chop 2 jalapenos into small pieces, chop the cilantro, purple onion, and the garlic. Add to the pan where the shredded chicken is in.
- To the chicken add 8 oz room temperature cream cheese, 1/3 cup mayonnaise, 2 tbl sriracha, and the shredded cheese.Mix everything together to combine.
- That is, until you become an expert! Using egg roll wrappers or spring roll wrappers, add about 2 Tablespoons of cheesy chicken filling to the egg roll wrapper. Tuck and roll the wrapper around the filling, roll half way. Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then then fold in the sides, finish rolling the egg roll. Repeat for all the egg rolls.
- Heat oil in a Dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle once you put them in the oil. Keep the temperature of the oil between 340-350˚F while frying. Transfer to a plate with paper towels so the paper towel absorbs all the oil. Cool down the cheesy chicken egg rolls, serve with the avocado jalapeno sauce!