Chicken Pot Pie Eggrolls
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🧾 Ingredients 🧾
For the Eggrolls:
2 cooked chicken breasts, shredded
4 tablespoons unsalted butter
3 carrots, trimmed, peeled, and chopped into 1/4-inch pieces
1/2 white onion, finely chopped
3 ribs celery, chopped into 1/4-inch pieces
1 teaspoon kosher salt
1 garlic clove, finely minced
1/2 teaspoon fresh thyme leaves
1/8 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 teaspoon chicken bouillon
8–10 egg roll wrappers
3–4 cups neutral oil (canola, refined peanut oil, or vegetable oil)
For the Sauce:
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup unsalted chicken stock
1/2 teaspoon lemon juice
1/4 teaspoon white sugar
1/2 tablespoon chicken bouillon
Black pepper, to taste
Red pepper flakes, to taste (optional)
👨🍳 Instructions 👨🍳
1) In a large sauté pan over medium heat, melt the butter. Add the carrots, onion, celery, and kosher salt. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
2) Add the garlic, thyme, black pepper, poultry seasoning, chicken bouillon, and chicken stock. Stir to combine and continue cooking for about 5-8 minutes, or until the vegetables are tender.
3) Add the shredded chicken and mix until everything is well combined. The mixture should be cohesive and slightly thick, not watery. If needed, add a small splash of chicken stock.
4) Let the filling cool slightly. It can be warm, but should not be hot when assembling the egg rolls.
5) Lay an egg roll wrapper on a flat surface with a corner facing you, like a diamond. Spoon about 3–4 tablespoons of filling into the lower third, keeping it compact. Lightly moisten the edges of the wrapper with water.
6) Take the bottom corner (closest to you) and fold it up and over the filling, gently tucking it snugly around the mixture.
7) Fold in the left and right corners toward the center, like you’re closing an envelope, keeping everything tight so the filling stays contained.
8) Continue rolling the egg roll upward toward the top corner, keeping it snug as you go. Gently press the top corner of the wrapper into the roll, this will ensure it is tightly sealed.
9) Place the finished egg rolls on a sheet tray and cover lightly with a towel or plastic wrap to prevent them from drying out while you finish the rest.
10) In a deep pan or pot, heat 3–4 cups of oil over medium to medium-high heat until it reaches about 340°F. The oil should come about halfway up the egg rolls for a shallow fry.
11) Carefully add 4–5 egg rolls at a time and fry for about 5–7 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to a wire rack or paper towels to drain.
12) For the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 3–5 minutes, stirring frequently.
13) Whisk in the chicken stock, lemon juice, sugar, chicken bouillon, black pepper, and red pepper flakes (if using).
14) Continue cooking until the sauce thickens enough to coat the back of a spoon. If it becomes too thick, add a splash of chicken stock to loosen.
15) Serve the egg rolls hot with the sauce on the side.
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