Chicken Philly Egg Rolls

These Chicken Philly Egg Rolls are a fantastic fusion of the classic Philly cheesesteak and the beloved egg roll. Perfect for appetizers, game day snacks, or a fun dinner, they're sure to be a hit with everyone.

Ingredients

• 1 cooked chicken breast, shredded or diced

• ½ green bell pepper, finely minced

• ½ yellow or white onion, finely minced

• 1 fresh jalapeño, minced (optional, for a spicy kick!)

• 1 cup shredded provolone or mozzarella cheese

• 8 egg roll wrappers (6x6 inch)

• 3 cups vegetable oil, for frying

• 1 egg, beaten (for sealing)

  Seasoning (to taste):

• All-purpose seasoning

• Salt and pepper

• Garlic powder

• Onion powder

• Italian seasoning

  Sauce Idea:

• ½ cup mayonnaise

• Optional mix-ins: 1 tablespoon A1 sauce, BBQ sauce, or hot sauce (choose your favorite!)

Directions

1. Prepare the Filling: In a skillet over medium heat, add your minced green bell pepper and onion. Sauté until softened, about 5-7 minutes.

   Add the cooked chicken, jalapeño (if using), and your chosen seasonings. Cook for a few more minutes, just until everything is heated through and the flavors have melded. You want to slightly cook the mixture, not over cook. Remove from heat and set aside.

2. Set up your workstation: Have your cooked chicken mixture, shredded cheese, egg roll wrappers, beaten egg, and a small bowl of water nearby.

   Heat your oil. In a large, deep pot, pour in about 3 inches of vegetable oil. Heat over medium-high heat until it reaches 350°F (175°C). A candy thermometer is helpful for accuracy.

3. Roll the Egg Rolls: Place an egg roll wrapper on a clean surface with one point facing down towards you (diamond orientation). Spoon a few tablespoons of the chicken mixture into the center of the wrapper.

   Add a generous portion of the shredded cheese on top of the chicken mixture.

   Fold the bottom corner of the wrapper up and over the filling, rolling it once.

   Fold in the left and right sides of the wrapper towards the center.

   Continue rolling the wrapper tightly towards the top corner.

   Dab the top corner with a bit of beaten egg or a water-flour paste (mix 1 tablespoon of flour with 2 tablespoons of water) to seal the edge.

   Repeat with the remaining wrappers and filling.

4. Fry the Egg Rolls: Carefully lower the egg rolls into the hot oil, placing them away from you to prevent splattering.

   Fry for 4-5 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.

   Remove the egg rolls with a slotted spoon or tongs and place them on a wire rack to drain excess oil.

5. Make the Sauce: In a small bowl, combine ½ cup of mayonnaise with your chosen flavor enhancer (A1 sauce, BBQ sauce, or hot sauce). Mix well.

6. Serve and Enjoy: Serve the Chicken Philly Egg Rolls hot, either plain or with your favorite dipping sauce.