With inspiration from my chicken teriyaki egg rolls and half a package of egg roll wrappers leftover, I decided to make another batch of egg rolls -- this time using chicken, broccoli, and cheese to fill the wrappers. I added a little Dijon mustard for a hint of flavor. These were a big hit. The crunchy, fried egg roll wrappers gave way to moist chicken and melty cheese for a quick, easy, satisfying meal.
Chicken, Broccoli, And Cheese Egg Rolls
1 pound boneless skinless chicken breasts, cut in strips
Salt and pepper
2 tablespoons butter
1 1/2 cups broccoli florets, chopped
1 teaspoon Dijon mustard
4 ounces mild cheddar cheese, shredded
10 egg roll wrappers
Vegetable oil, for frying
Season chicken with salt and pepper. Heat butter in large skillet over medium-high heat until melted. Add chicken in single layer and cook about 4 minutes per side, or until cooked through. Transfer to cutting board.
Cook broccoli in skillet for 4 minutes, stirring frequently. Transfer to bowl.
Cut chicken into bite-size pieces and add to bowl with broccoli. Stir in Dijon mustard and cheddar cheese.
Clean skillet, pour in a shallow layer of oil, about 1/4 inch deep, and heat oil to 350 degrees.
Set out a small bowl of water. Working with one egg roll wrapper at a time, with a corner facing you, place a generous spoonful of filling in center of wrapper.
Fold bottom up over filling. Fold sides in. Then wet finger and wet top edges of egg roll wrapper, fold top over, and press to seal. Repeat with remaining wrappers.
Fry egg rolls three or four at a time, about 2 to 3 minutes per side, or until golden brown.
Transfer to paper towel-lined plate and serve.
These make a complete meal, meat and veggies in one compact package, but you could always serve them with rice or a side salad.
What kind of egg rolls would you make?