When I was a kid we had fried rice for dinner once a week, and when I say fried rice I mean the good stuff with lots of bacon, soy sauce, and only my favorite veggies. Let me just state that to this day, try as I might, I still can’t replicate whatever kind of voodoo my mom would do to that pot of goodness. But we’re not here to talk about my lack of fried rice skills because it’s just depressing and these eggrolls are not even Asian in the first place.
Sometimes I ramble. It happens.
Back to the eggrolls though: we would always have them with our fried rice and I would purposefully bite off the top and then use a fork to ever so carefully dig the filling out and eat it first.
I would use the fork to then re-stuff the eggrolls with the delectable bacony goodness of the fried rice, douse it in more soy sauce (MMMMMMMM) and eat it with sweet and sour sauce. Y’all, I have no shame. My parents would always try to get me to stop, but once you try it you can’t go back. Bacon-and-carb-stuffed carbs…that’s where life is my friends.
However, as I told my sister this morning when we were talking about the days when she and I would demolish a pan of lemon bars for breakfast: I’m no longer running 6 miles a day, nor do I still have the metabolism of an 18-year-old. So I make do with what I have, find a healthier alternative, or just don’t eat the whole pan all at once. These eggrolls are spicy, savory, cheesy, and actually healthy. So, you know, if you *accidentally* taste-test like 5 of them before dinner, you’re in the clear.
You know. Just in case.
BAKED CHIPOTLE CHICKEN EGGROLLS
- 1 lb ground chicken (you can also use turkey if you can’t find the chicken)
- 1 package eggroll wrappers (I used Nasoya brand)
- 1/2 cup shredded cheddar cheese
- 3 Tbsp olive oil, divided
- 1 package broccoli slaw
- 1 Tbsp chipotle chili powder (regular chili powder will work great, but you won’t get the chipotle smokiness)
- 1 Tbsp corn starch
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp instant coffee (you’ll thank me later)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- 1/2 cup water
Preheat oven to 400. In a large pan heat 2 Tbsp of the olive oil over medium heat. Once heat through, brown the ground chicken and broccoli slaw until the chicken is cooked through. Meanwhile combine all of the spices in a small bowl. Once the chicken is cooked through, add the spices and the water to the pan and stir to combine. Reduce heat and simmer for about 10-15 minutes until all of the liquid is cooked out. Remove from heat and stir in the cheddar cheese.
To make the eggrolls, take one eggroll wrapper and place on a cutting board or plate. Spoon about 3 Tbsp of the filling into the middle on a diagonal (step-by-step photo is at the top of the post). Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the eggroll tightly, sealing with the final corner. Place seam side down on a sheet pan lined with parchment paper or a Silpat; repeat until all of the filling is gone. Lightly brush the eggrolls with the remaining olive oil. Bake at 400 for 15 minutes, until browned and crisp. Serve hot with avocado and salsa (or you can make your own weird sauce like me, mixing together equal parts of Greek yogurt and salsa. YUM).
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