Chicken Rangoon Egg Rolls Recipe

Cooking Directions

• STEP 1.In a bowl, combine the chicken, cream cheese, green onions, soy sauce, and garlic powder.
• STEP 2.Place an egg roll wrapper on a clean surface and spoon about 2 tablespoons of the chicken mixture onto the wrapper.
• STEP 3.Fold the bottom corner of the wrapper over the filling, then fold in the sides.
• STEP 4.Roll up the wrapper tightly, sealing the edges with water.
• STEP 5.Repeat with the remaining wrappers and filling.
• STEP 6.In a deep fryer or large skillet, heat the oil to 375��F (190��C).
• STEP 7.Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
• STEP 8.Remove the egg rolls from the oil and drain on a paper towel-lined plate.
• STEP 9.Serve hot with sweet and sour sauce for dipping.
• STEP 10.Enjoy!

Cooking Tips

• You can use cooked chicken breast or rotisserie chicken for this recipe.
• Feel free to add other vegetables, such as shredded carrots or cabbage, to the filling for extra flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Chicken Rangoon Egg Rolls as an appetizer or party snack.
• Reheat leftovers in the oven or air fryer until heated through and crispy.
• Garnish with sesame seeds or chopped green onions before serving for added freshness.