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Chicken Rangoon Egg Rolls

Name: Chicken Rangoon Egg Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 dozen.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 tablespoon 2% milk; 2 teaspoons reduced-sodium soy sauce; 3/4 cup finely chopped cooked chicken; 1/2 cup shredded carrot; 2 green onions, thinly sliced; 1 garlic clove, minced; 1/2 teaspoon minced fresh gingerroot; 12 egg roll wrappers; Oil for deep-fat frying; Sweet-and-sour sauce, optional

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 5 min./batch

Makes

1 dozen

Updated: Apr. 16, 2022

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

Chicken Rangoon Egg Rolls Recipe photo by Taste of Home

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon 2% milk
2 teaspoons reduced-sodium soy sauce
3/4 cup finely chopped cooked chicken
1/2 cup shredded carrot
2 green onions, thinly sliced
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
12 egg roll wrappers
Oil for deep-fat frying
Sweet-and-sour sauce, optional

Directions

In a small bowl, beat cream cheese, milk and soy sauce; stir in chicken, carrot, onion, garlic and ginger.

Place 2 tablespoons filling in center of 1 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.

Nutrition Facts

1 egg roll: 241 calories, 15g fat (5g saturated fat), 32mg cholesterol, 284mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 7g protein.

Chicken Rangoon Egg Rolls

Ingredients

Directions

Nutrition Facts

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