Chicken Teriyaki Egg Rolls

Chicken teriyaki egg rolls

For the most part I enjoy making extravagant, time-intensive meals -- I find it fun, challenging, and the results are usually very rewarding -- but sometimes my energy level is flagging and I just want to get dinner on the table. For those times convenience is key, and if I can make something quickly, nearly effortlessly, and with very few ingredients, I consider that a win. And that's how these chicken teriyaki egg rolls came about.

Chicken teriyaki egg rolls

All I needed to make them were egg roll wrappers, teriyaki sauce, chicken tenderloins, half a red pepper, and some scallions.

The egg rolls came together quickly, and while I prepared them, I threw some white rice in my rice cooker and steamed a little broccoli over the rice to make a complete meal.

Chicken teriyaki egg rolls

Chicken Teriyaki Egg Rolls


10 chicken tenderloins (about 1 pound)
1/4 cup to 1/2 cup teriyaki sauce
1/2 large red pepper, cut in strips, strips cut in thirds
3 scallions, sliced on bias
10 egg roll wrappers
Vegetable oil, for frying


Marinate chicken tenderloins in 1/4 cup teriyaki sauce for at least 15 minutes (or according to directions on bottle).

In large skillet cook chicken with sauce over medium-high heat, 3 to 5 minutes per side, or until cooked through.

Transfer to cutting board.

Add pepper strips and two-thirds of the sliced scallions to skillet, and cook just until peppers start to soften, 1 to 2 minutes, adding extra teriyaki sauce as needed. Transfer to plate.

Clean skillet, and pour in a shallow layer of oil for frying, about 1/4-inch deep. Heat oil to 350 degrees.

Slice each chicken tenderloin into about 5 pieces.

Set out a small bowl of water. Working with one egg roll wrapper at a time, with a corner facing you, transfer 5 tenderloin pieces and some peppers and scallions to 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. Sprinkle remaining scallions on top of egg rolls and serve.

Chicken teriyaki egg rolls

The egg rolls are definitely best eaten right away, but leftover egg rolls can be reheated in the toaster oven.

Chicken teriyaki egg rolls

What are your go-to 5-ingredient meals?