Broccoli and Cheese Chicken Egg Rolls are a family favorite! | @bestrecipebox

BROCCOLI CHEESE CHICKEN EGG ROLLS

Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 265 kcal
Some find it unusual to use uncooked ingredients in the egg rolls. Yes, this is using raw ground chicken. That is the traditional way for many cultures (if you haven't made it this way, please be open to the way others do make it.) It is no different than frying chicken but instead of it wrapped in the chicken skin and batter, it is wrapped in an egg roll wrapper. We find the filling stays juicier and more tender. But if you are more comfortable cooking the chicken ahead of time, go for it!
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Ingredients

  • 1 pound ground Chicken
  • 2 cups chopped Broccoli floret (chopped small so that they don't puncture rolls)
  • 3 large cloves Garlic , minced
  • 1/2 medium Onion , minced
  • 6 ounces grated Cheese , or add how ever much you like
  • 1 Tablespoon Soy Sauce
  • 1/2 teaspoon Kosher Salt or sea salt , or to taste
  • fresh cracked Black Pepper , to taste
  • 1 Package Egg Roll Wrappers (or sometimes called "spring roll" wrappers in the freezer section of market)
  • 1 Egg , beaten or @ 2 Tablespoons Water
  • Oil for frying
  • Hoisin Peanut Dip , recipe & video here or watch video in the post above

Directions

Make the filling:

  1. In large bowl, combine all ingredients (chicken, broccoli, garlic, onion, cheese, soy sauce, salt, and black pepper). Mix together well so that all ingredients are well combined.

For the Rolling & Frying:

  1. Using egg roll wrappers or spring roll wrappers, add about 2 Tablespoons of chicken filling to each wrapper. Tuck and roll the wrapper around the filling (watch the video in the post above to see how to roll even and tight rolls). Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
  2. Fill large frying pan with about 1/2-inch of vegetable and heat oil to about 350°F.
  3. Slowly add egg rolls to frying pan, without crowding the egg rolls in the pan because they will stick together if placed too close
  4. Fry each side of egg roll for about 3 minutes or until crisp and golden brown. Remove and blot on paper towel to remove excess oil.
  5. Serve warm with hoisin-peanut dip.
  6. You can also wrap these chicken vegetable egg rolls in lettuce and them eat them as lettuce egg roll wraps!