May 27
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Breakfast Egg Rolls
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A friend of mine told me yesterday that she didn't like eggrolls. You know, pretty normal stuff. But then, she explained the reason: She didn't like eggs.
I was like, "???" And she explained to me that her rural Alabama public school did eggrolls with no meat, scrambled eggs, and chopped bell peppers. And that there were more restaurants in her area that did the same. when I tell you I was FLABBERGASTED. I BEGGED her to try a real one sometime. In a world where Google is real and I found an authentic recipe within a minute of searching, it seems ridiculous to me that a SCHOOL did the recipe so poorly. Don't even get me STARTED on what she said about her school's "Gumbo"
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Ingredients: 1 lb chicken breast, cooked and shredded. 12 egg roll wrappers. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh basil. 1/4 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Oil for frying.
Instructions: As the oil in a deep fryer or large pot heats up, bring it to 350F 175C. Shred the chicken and put it in a bowl. Add the marinara sauce, mozzarella cheese, Parmesan cheese, basil, garlic powder, salt, and black pepper. Cover an egg roll with a clean sheet of paper. Put about two tablespoons of the chicken mix in the middle of the wrapper. Put the filling inside the wrapper and fold the bottom corner over it. Fold the sides in and then roll it up tight to seal. Do it again with the rest of the filling and wrappers. Fry the egg rolls one at a time for three to four minutes, or until they are golden brown and crispy. Take it out of the oil and let it drain on paper towels. Warm it up and serve it with extra marinara sauce to dip it in.
Prep Time: 20 minutes
Cook Time: 10 minutes
Little Rose Magazine