Curry Chicken Egg Rolls
This idea came from a very popular curry chicken salad recipe we had at our café and bakery. It's nice to be able to pop them in the oven or air fryer rather than standing over hot oil!
Makes 10 good sized egg rolls.
Here's the video followed by the full recipe:
Ingredients
2 cups cooked diced or shredded chicken
⅓ cup plain greek yogurt
1 teaspoon grated garlic
1 teaspoon dried chives
1 teaspoon dried parsley
¼ teaspoon dried dill
1 teaspoon garam masala
1 teaspoon curry powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon smoked paprika
1 cup shredded cheddar cheese
10 square egg roll wrappers
Dipping sauce:
3 tablespoons pepper jelly warmed in the microwave for 10-20 seconds
Instructions
Preheat the oven to 425°F
Lightly grease baking sheet
In a bowl, combine the chicken, yogurt, garlic & spices.
Stir in the cheese.
To assemble, spoon 2 big tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil.
Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.
Serve the egg rolls with warmed pepper jelly.
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