Best Hg Cheesy Chicken Egg Rolls Recipes

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"REAL" CHICKEN AND CHEESE EGG ROLLS



Make and share this "real" Chicken and Cheese Egg Rolls recipe from Food.com.

Provided by Ken2729

Categories     < 30 Mins

Time 22m

Yield 8-9 serving(s)

Number Of Ingredients 14

1 tablespoon minced garlic
1/3 cup chopped green onion
1/3 cup chopped thinly sliced carrot
5 chopped peppadew peppers
1/3 cup chopped mushroom
1 lb ground chicken
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons chicken seasoning salt
1/2 cup cheddar cheese
1 egg
1 tablespoon milk
9 egg roll wraps
vegetable oil (for deep frying)

Steps:

  • In a mixing bowl, combine the first five ingredients.
  • Cook the ground chicken until done. Season with the salts and black pepper while cooking. (Make sure you break up the big pieces so that the chicken remains crumbled) Drain and set aside.
  • In a frying pan or wok, add 2 tablespoons of vegetable oil and stir-fry the ingredients in the mixing bowl for about 3 minutes. (Do not overcook. Vegetables should still be colorful).
  • Combine the ground chicken with the stir-fry in the wok. Stir and simmer for about 2-3 minutes to balance out flavors. Put in a bowl and set aside.
  • Whisk together egg and milk to create egg-wash. Take one eggroll wrapper and brush edges with the egg-wash.
  • Take two spoonfuls of the chicken mixture and place in center of wrapper. Then generously top with cheese and fold according to directions. Set aside and fill the other wrappers.
  • Once finished, deep fry 3-4 eggrolls at a time for 2 1/2 minutes. (TRICK: Turnover eggroll every 30 seconds so that the eggroll doesn't get top-heavy from the oil and becomes difficult to turnover).

Nutrition Facts : Calories 217.2, Fat 5.4, SaturatedFat 2.3, Cholesterol 77.1, Sodium 598.1, Carbohydrate 22.4, Fiber 1, Sugar 0.5, Protein 18.6

CHEESY CHICKEN ROLLS



Cheesy Chicken Rolls image

An easy way to fix leftover chicken. This is a fun way to serve leftover chicken that your whole family will love! Crescent rolls are stuffed with American cheese and shredded chicken, then topped with a sauce of chicken soup, milk and Cheddar cheese.

Provided by frog69

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 30m

Yield 4

Number Of Ingredients 6

1 (8 ounce) can refrigerated crescent roll dough
4 slices processed American cheese, cut in half
4 cups cooked, boneless chicken breast halves, shredded
1 (10.5 ounce) can condensed cream of chicken soup
1 cup milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch baking dish.
  • Unroll the dough; separate into 8 triangles. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken. Roll the dough and seal the edges. Place in prepared dish.
  • In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
  • Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 773.7 calories, Carbohydrate 30.9 g, Cholesterol 171.4 mg, Fat 43.5 g, Fiber 0.5 g, Protein 59.9 g, SaturatedFat 18.7 g, Sodium 1723.8 mg, Sugar 7.8 g

EASY CHICKEN EGG ROLLS



Easy Chicken Egg Rolls image

I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

Provided by Karen From Colorado

Categories     Chicken

Time 45m

Yield 24 egg rolls

Number Of Ingredients 11

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

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.

Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5

CHEESY CHICKEN EGG ROLLS RECIPE - (4.5/5)



Cheesy Chicken Egg Rolls Recipe - (4.5/5) image

Provided by doran65

Number Of Ingredients 8

1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 sweet onion, thinly sliced
1/4 tsp. salt
2 cups spinach leaves
1/2 tbsp. chopped garlic
4 oz. cooked skinless lean chicken breast, chopped
2 wedges The Laughing Cow Light Creamy Swiss cheese
6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)

Steps:

  • Preheat oven to 375 degrees. Prepare a large baking sheet by spraying it lightly with nonstick spray; set aside. Place butter in a skillet and bring to medium-high heat on the stove. Once butter has coated the bottom of the skillet, add onion and salt. Stirring often, sauté until softened and slightly browned, about 6 minutes. Reduce heat to medium low. Stirring occasionally, continue to cook onion until browned and caramelized, about 15 minutes. Transfer to a large bowl and set aside. Return skillet to medium-high heat on the stove. Add spinach and garlic and cook until the spinach has wilted, 1 - 2 minutes. Transfer mixture to the large bowl. Add chicken and cheese to the bowl, breaking the cheese wedges into pieces as you add them. Mix thoroughly and set aside. Place two egg roll wrappers on a clean, dry surface. Evenly distribute 1/6th of the mixture (about 1/3 cup) in a horizontal row a little below the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold in the sides of each wrapper about an inch toward the middle, over the filling to prevent it from escaping. Roll the bottom of each wrapper up around the mixture; continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet. Repeat with remaining wrappers and filling, making sure you have a clean, dry surface each time. Spray the tops of the egg rolls with nonstick spray. Bake in the oven until golden brown, about 25 minutes. Allow to cool slightly. Slice into halves, if you like, and dig in! MAKES 6 SERVINGS

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