Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound
- Curry powder: 2 tablespoons
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Onion, chopped: 1 cup
- Green bell pepper, chopped: 1 cup
- Celery, chopped: 1/2 cup
- Egg roll wrappers: 24
- Beaten egg: 1
- Canola oil, for frying: 1 cup
Preparation Time:
20 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Cut the chicken breasts into small pieces and season with curry powder, cumin, and coriander.
- Heat a large skillet over medium heat and cook the chicken until browned on all sides.
- Add the onion, bell pepper, and celery to the skillet and cook until softened, about 5 minutes.
- In a small bowl, beat the egg.
- Place an egg roll wrapper on a clean surface and spoon about 1/4 cup of the chicken mixture in the center.
- Fold the bottom corner of the wrapper up over the filling, then fold in the sides.
- Roll up the egg roll tightly and seal the end with the beaten egg.
- Repeat with the remaining wrappers and filling.
- Heat the canola oil in a large skillet or deep fryer to 375°F.
- Fry the egg rolls for 3-4 minutes, or until golden brown and crispy.
Nutritional Information:
- Calories: 250 per egg roll
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 15 grams
Dish Characteristics:
- Crispy and golden brown
- Savory and flavorful with a hint of curry
- Perfect for appetizers, snacks, or main courses
User Comments:
- "These egg rolls are so delicious! The curry flavor is amazing."
- "I love how easy these are to make. They're perfect for a quick and tasty meal."
- "My kids devoured these egg rolls! They're a great way to get them to eat their veggies."
Special Precautions and Tips:
- Make sure to fry the egg rolls until they are golden brown and crispy, but not overcooked or they will become tough.
- To keep the egg rolls warm, place them in a preheated oven at 200°F.
- Serve the egg rolls with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or teriyaki sauce.
