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Chicken Veggie Eggrolls
2 cooked(already cooled) chicken breasts or
1 large package of Perdue Shortcuts
Chicken chopped into small pieces
1/2 - 1 small red onion chopped fine
1 can of corn(medium size), drained
A few sprigs of Fresh Cilantro chopped fine
1 cup of mixed shredded cheese--can use jack, cheddar, colby, etc...
1 package eggroll wrappers
- Mix chicken, drained corn, cheese, onion, and
Cilantro in large mixing bowl.
- Heat large skillet with oil at medium to medium-high heat.
- Lay eggroll wrapper in diamond shape and fill with a handful
of eggroll filling towards bottom corner. Fold bottom corner up,
roll once, fold in both sides and continue rolling.
Seal closed with eggwash.
- Fry eggrolls till golden brown on all sides.