Crunchy Cajun Chicken Eggrolls
The Deep South Meets the Far East
Do you love eggrolls? Do you have a craving for southern style Cajun chicken? Then this is the recipe for you.
Yes, South meets East with this delicious recipe
These eggrolls make a perfect side dish or entree.
You can save a lot of time and still get a great result by buying some of the ingredients pre-packaged from your local market.
You can roast your own chicken breast, or you can use the breast from a rotisserie chicken you buy from your local market deli section. Both will work great, but buying the chicken already roasted will save you a time in the kitchen.
You can also save a ton of time buy buying a package of Asian salad mix or any other kind of pre-packaged slaw that has the basic julienne vegetables for this dish. They don’t have to be exactly as I describe. They will all work perfectly well.
You can even find a roasted corn and pepper medley container at most markets if you don't want to roast your corn and chop you peppers.
- roasted corn - 1 cup
- yellow poblano pepper - 1
- Jalapeno - 1
- red pepper - 1
- chopped cilantro - handfull
- lime juice - 1 tablespoon
- roasted chicken breast - 2 large
- egg roll wraps - 1 package
- asian salad or slaw - 1 package
- cajun seasoning - 1 tablespoon
- red chili powder - 1/2 teaspoon
- salt - to taste
- black pepper - to taste
- peanut oil - enough for a deep fry
- Roast your corn over a grill or you can use a grill pan with butter. Just get that char on some of the kernels to give it that great grilled taste.
- Cut your peppers into a medium fine chop. Make sure and take the seeds out of the jalepeno or it will overtake the dish.
- In a large nonstick skillet, cook the red peppers while stirring for 4-6 minutes or until peppers are crisp-tender.
- Stir in the cilantro, and lime juice, salt and pepper to taste; cook 1-2 minutes longer.
- Roast your chicken breast or pull both chicken breasts from your store bought roasted chicken.
- Remove the skin and shred the chicken breast in a bowl.
- Add chopped cilantro, one tablespoon cajun seasoning and one half teaspoon chili powder.
- Combine the chicken mixture and the corn medley in a bowl and stir until mixed.
- Lay out one egg roll wrapper with a corner pointed toward you.
- Place about a tablespoon full of chicken mixture and the same amount of vegetable mix on the egg roll wrapper.
- Fold corner closest to you over the mixture.
- Fold left and right corners toward the center and continue to roll.
- Brush a bit of the water on the 2 sides farthest from you to help seal the egg roll.
- Heat your oil to 350 to 375 degrees. You can use vegatable or corn oil if desired. I use peanut oil because it has a higher boiling point.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown.
- Remove from oil and drain on paper towels or rack. That’s it.
This Week We Prepared Chicken Eggrolls
We usually post a new recipe on DuckinaPot.com every week. Please share this this week’s chicken eggrolls recipe with your friends and come back often. The Ducks thank you for browsing our site.
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