Chicken Rangoon Egg Rolls
This is a recipe that I made into my own—a friend served a layered appetizer paired with crackers, and I made it into a fried egg roll! It makes a great finger-food party appetizer. —Debbie Carter, Kingsburg, California
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 garlic clove minced
- oil for deep-fat frying
- 1 package (8 ounces) cream cheese softened
- 1 tablespoon 2% milk
- 2 green onions thinly sliced
- 1/2 cup shredded carrot
- 2 teaspoons reduced-sodium soy sauce
- 12 egg roll wrappers
- 1/2 teaspoon minced fresh gingerroot
- 3/4 cup finely chopped cooked chicken
- sweet-and-sour sauce optional
- Carbohydrate 107.241026064449 g
- Cholesterol 15.3155172413793 mg
- Fat 2.76104578460288 g
- Fiber 5.48177993161628 g
- Protein 18.3968981686591 g
- Saturated Fat 0.480664001823558 g
- Serving Size 1 1 dozen. (277g)
- Sodium 1265.758217572 mg
- Sugar 101.759246132833 g
- Trans Fat 0.797623509343979 g
- Calories 534 calories
In a small bowl, beat the cream cheese, milk and soy sauce; stir in the chicken, carrot, onion, garlic and ginger., Place a 2 tablespoons filling in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., Fry egg rolls, in batches, until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with sweet-and-sour sauce.
