Chicken Egg Rolls with Red Pepper Salsa
Chicken Egg Rolls with Red Pepper Salsa are the perfect treat for any occasion! These crispy delights packed with savory chicken and vibrant flavors are not only easy to make but also customizable to suit your taste. Whether you’re hosting a gathering or just want to unwind with a delicious snack, this recipe will impress everyone around the table.
Recipe Information
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 25g
Carbohydrates: 30g
Fat: 15g
Fiber: 2g
Sugar: 5g
Sodium: 600mg
Why Make Chicken Egg Rolls with Red Pepper Salsa
These Chicken Egg Rolls with Red Pepper Salsa are not only tasty but also packed with nutritious ingredients like lean chicken and fresh spinach. They provide a great balance of protein and veggies while being versatile enough to customize according to your flavor preferences. The red pepper salsa adds a burst of freshness, making this dish well-rounded and satisfying.
How to Make Chicken Egg Rolls with Red Pepper Salsa Step by Step
Ingredients
1 pound skinless, boneless chicken breast, minced very finely
2 cloves garlic, pressed through garlic press (for chicken)
Salt (for chicken)
Black pepper (for chicken)
Peanut or avocado oil, plus more for frying
2 cups fresh, baby spinach leaves, chopped
1 tablespoon chopped, flat-leaf parsley (for chicken)
1 tablespoon chopped cilantro (for chicken)
¼ cup grated parmesan cheese
Pinch red pepper flakes
1 tablespoon cornstarch
3 tablespoons water
10 egg roll skins (8 x 8 inch size), cut in half on the bias to create 20 triangles
1 ¼ cup grated gouda cheese
Red Pepper Salsa Ingredients:
1 (14.5 ounce) can organic diced and fire-roasted tomatoes
¼ cup roughly chopped roasted red peppers (good quality, from a jar)
1 clove garlic (for salsa)
1 tablespoon parsley (for salsa)
1 tablespoon cilantro (for salsa)
Salt (to season the salsa)
Directions
To begin, prepare the red pepper salsa: place all salsa ingredients into the bowl of a food processor, add in a couple of good pinches of salt, process until smooth, then check to see if any additional salt is needed. Keep cold or serve at room temp.
To prepare your filling, add your minced chicken to a medium-size bowl, and to it add the 2 garlic cloves, along with a couple of good pinches of salt and black pepper, then toss these ingredients together until well coated.
Place a large non-stick skillet over medium-high heat, and drizzle in a little of the oil; once the pan is hot, add in the chicken and sauté until cooked through, about 2-3 minutes. Using a slotted spoon, scoop the chicken out of the pan, leaving the juices behind, and spoon onto a paper towel-lined plate or bowl to cool completely.
Once the minced chicken has completely cooled, add it to a large bowl; then, add in the chopped spinach, parsley, cilantro, parmesan, and the pinch of red pepper flakes, plus a tiny drizzle of oil, and mix to combine well. Taste to check if any additional salt or pepper is needed.
Line a large baking sheet with parchment paper and set it nearby. Whisk together the cornstarch and water to create a slurry for sealing your egg rolls, and set this aside.
To roll your egg rolls, take a triangle (half of an egg roll skin) and place it in front of you with the point facing upward; add 2 tablespoons of your chicken filling into the center along the bottom part of your triangle and shape it into a log shape. Sprinkle about a teaspoon or so of gouda cheese over that.
Next, fold the bottom left corner toward the center, then the right corner, forming a little envelope; roll upwards as tightly as you can, tucking as you go (try not to leave any air gaps or bubbles); then, dab the top corner with a little cornstarch slurry and seal.
Place the egg rolls on the parchment-lined baking sheet, keeping them covered with a piece of plastic wrap so they don’t dry out, and repeat until all are rolled.
Heat about 3 cups of oil in a small pot or saucepan, and bring it up to 360°F; then, carefully add about 3 egg rolls at a time to the hot oil, and fry for about 4 minutes. Drain on a wire rack to maintain crispness.
Serve the chicken egg rolls nice and hot, with the red pepper salsa on the side for dipping.
How to Serve Chicken Egg Rolls with Red Pepper Salsa
You can serve Chicken Egg Rolls with Red Pepper Salsa as a delightful appetizer at your next get-together or as a main dish alongside a crisp salad. Pair them with steamed veggies or a light Asian-inspired noodle dish for a balanced meal. Consider drizzling some additional salsa on top for an extra burst of flavor!
How to Store Chicken Egg Rolls with Red Pepper Salsa
Store any leftover Chicken Egg Rolls with Red Pepper Salsa in the refrigerator in an airtight container for up to 3 days. For reheating, place them in an oven at 350°F for about 10-15 minutes to retain their crispiness. You can also freeze the uncooked egg rolls for up to 2 months; simply fry them straight from the freezer without thawing.
Expert Tips for Cooking Chicken Egg Rolls with Red Pepper Salsa
- Ensure the filling is completely cooled before rolling to prevent soggy skins.
- Don’t overcrowd when frying; cook them in small batches for even browning.
- Adjust the spice level in the filling by adding more or fewer red pepper flakes depending on your preference.
- Experiment with herbs like mint or basil for different flavor profiles.
- For a quicker salsa, consider using store-bought roasted red pepper.
Delicious Variations of Chicken Egg Rolls with Red Pepper Salsa
- For a spicy kick, add some sriracha or diced jalapeños to the filling.
- Create a herbed version by substituting the parsley and cilantro for fresh dill and chives.
- For a vegetarian option, replace the chicken with seasoned mushrooms and tofu.
Chicken Egg Rolls with Red Pepper Salsa are sure to become a staple in your kitchen. They’re flavorful, easy to make, and incredibly versatile to suit any palate. Give them a try, and enjoy the deliciousness that awaits!
Chicken Egg Rolls with Red Pepper Salsa
Ingredients
Method
- To begin, prepare the red pepper salsa: place all salsa ingredients into the bowl of a food processor, add in a couple of good pinches of salt, process until smooth, then check to see if any additional salt is needed. Keep cold or serve at room temp.
- To prepare your filling, add your minced chicken to a medium-size bowl, and to it add the 2 garlic cloves, along with a couple of good pinches of salt and black pepper, then toss these ingredients together until well coated.
- Place a large non-stick skillet over medium-high heat, and drizzle in a little of the oil; once the pan is hot, add in the chicken and sauté until cooked through, about 2-3 minutes.
- Using a slotted spoon, scoop the chicken out of the pan, leaving the juices behind, and spoon onto a paper towel-lined plate or bowl to cool completely.
- Once the minced chicken has completely cooled, add it to a large bowl; then, add in the chopped spinach, parsley, cilantro, parmesan, and the pinch of red pepper flakes, plus a tiny drizzle of oil, and mix to combine well. Taste to check if any additional salt or pepper is needed.
- Line a large baking sheet with parchment paper and set it nearby. Whisk together the cornstarch and water to create a slurry for sealing your egg rolls, and set this aside.
- To roll your egg rolls, take a triangle (half of an egg roll skin) and place it in front of you with the point facing upward; add 2 tablespoons of your chicken filling into the center along the bottom part of your triangle and shape it into a log shape.
- Sprinkle about a teaspoon or so of gouda cheese over that.
- Next, fold the bottom left corner toward the center, then the right corner, forming a little envelope; roll upwards as tightly as you can, tucking as you go (try not to leave any air gaps or bubbles); then, dab the top corner with a little cornstarch slurry and seal.
- Place the egg rolls on the parchment-lined baking sheet, keeping them covered with a piece of plastic wrap so they don’t dry out, and repeat until all are rolled.
- Heat about 3 cups of oil in a small pot or saucepan, and bring it up to 360°F; then, carefully add about 3 egg rolls at a time to the hot oil, and fry for about 4 minutes.
- Drain on a wire rack to maintain crispness.
- Serve the chicken egg rolls nice and hot, with the red pepper salsa on the side for dipping.
