Recipe of Ultimate Chicken Parmesan Eggrolls

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The ingredients needed to make Chicken Parmesan Eggrolls:

1. Take 12 egg roll wrappers
2. Make ready egg wash 1 large egg beaten with 1 tablespoon water
3. Get 12 pepperoni slices
4. Take 1 pound boneless, skinless chicken thighs
5. Prepare 1 tablespoon butter
6. Get 1 tablespoon olive oil, I used chili Infused
7. Take 2 shallots chopped
8. Get 2 garlic cloves, minced
9. Make ready 1 teaspoon italian seasoning, divided use
10. Get 1 large egg beaten with 1 tablespoon spur cream
11. Prepare to taste salt and pepper
12. Take 1/4 teaspoon red pepper flakes
13. Prepare 2 tablespoons all pulse flour
14. Take 1/2 cups freshly grated p armed an cheese, divided use
15. Get 2 cup italian four cheese blend, shredded
16. Make ready 1/4 cup marinara sauce
17. Get 2 tablespoons each, chopped fresh basil and parsley
18. Get For Serving
19. Take marinara sauce
20. Make ready For Frying
21. Take about 4 cups peanut or canola oil

Dip chicken thighs in egg/sour cream. Chicken Parm Eggrolls Eggroll wrappers Rotisserie Chicken Italian herbs paste Marinara Sauce Mozzarella cheese Grated Parmesan. Directions: Spray your pan with olive oil spray and lay out the wrappers. Put a schmear of italian herb paste down the middle.

Steps to make Chicken Parmesan Eggrolls:

1. In a skillet cook pepperoni over low heat until crisp, remove to paper towel to drain and reserve. Reserve pepperoni drippings in skillet
2. Combine 1/4 cup parmesan with flour, 1/2 of the Italian seasoning and salt a,pepper and red pepper flakes on a plate
3. Dip chicken thighs in egg/sour cream
4. Then coat with cheese mixture
5. Add butter and olive pil to skillet pepperoni was cooked in and cook chicken without crowding until just cooked through,remove as done
6. Add shallot and garlic and soften
7. Add the 1/4 bcup marinara sauce
8. Add sauce with shallot and garlic to a bowl
9. Cut chicken into small pieces
10. Add to bowl with remaing parmesan, remaing ilaliam seasoning, shredded cheese, basil and parsley, and chicken and crispy pepperoni, crumbled. Mix gently to combine. Cool completely
11. Make Eggrolls
12. Lay the eggrolls flat on a work surface
13. Brush edges with egg wash
14. Add some filling on one end
15. Fold sides over
16. Roll up
17. Heat oil to 350 in a large pot. Fry egg rolls without crowding until golden and crisp.
18. Remove to a rack as done tondrain
19. Serve with marinara sauce for dippimg

Directions: Spray your pan with olive oil spray and lay out the wrappers. Put a schmear of italian herb paste down the middle. Rolls up like in eggroll formation. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted.

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