Lemon Chicken Egg Rolls
- Ready in: Prep: 10 M, Cook: 20 M, Total: 30 M
- Serves: 6
Rich lemon chicken, crisp veggies, and a golden brown fried egg roll wrapper, this is a classic dinner turned portable! Perfect for the on-the-run meal, or as an appetizer.
Step by Step Directions
In a fryer or on the stovetop in a heavy bottom pot, pre-heat oil to 375 degrees.
In a small bowl, mix together sauce ingredients, and set aside
Chop chicken into small strips
Put chicken and sauce in a medium-sized skillet, and cook chicken over medium-high heat until cooked through (5 - 7 minutes)
Remove chicken from pan, and place in a bowl. Leave as much of the sauce as you can.
Add veggies to the sauce, and sauté for 3-5 minutes until just tender.
Assemble eggrolls by putting 1 1/2 Tbsp. of veggies, and a heaping Tbsp. of cooked chicken into the center, and folding/wrapping into an eggroll. Most eggroll wrapper packages have folding instructions.
Place eggrolls, 3-4 at a time into hot oil, and cook until wrapper is golden brown (3-5 minutes if the temperature is constant). Cut open your first eggroll, if the outside is dark but the inside of the wrapper is still raw, turn heat down a little. If it takes too long to cook, turn it up some. 375 is the ideal temp, so using a temp regulated fryer is best.
Fry all the eggrolls and enjoy while hot.