Casa Solona Chicken Egg Rolls: 5 Reasons Why They’re the Perfect Snack

Casa Solona Chicken Egg Rolls: A Yummy Recipe

Enjoy a delicious and easy-to-make recipe for Casa Solona Chicken Egg Rolls. These savory rolls are perfect as an appetizer or a main dish. Follow the steps below to create your own at home!

This recipe provides a framework. Feel free to adjust seasonings and ingredients to your preference.

The key is to balance savory chicken with sweet vegetables and a hint of spice.

Yields: Approximately 12 egg rolls

Prep time: 30 minutes

Cooking time: 20-25 minutes

Ingredients:

Filling:

• 1 lb ground chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 cup shredded carrots
• 1/2 cup chopped water chestnuts (optional, adds a nice crunch)
• 1/4 cup chopped cilantro
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, adds umami)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (or more, to taste)
• Salt and pepper to taste

Wrappers:

• 1 package of egg roll wrappers (approximately 12 wrappers)
• Use vegetable oil for frying, or opt for cooking spray when baking.

Equipment:

• Large skillet or wok
• Large bowl
• Small bowl (for egg wash – optional)
• Rolling pin (if needed to soften wrappers)

Instructions:

1. Prepare the Filling:

• Heat a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add the onion and garlic to the skillet and cook until softened about 3-5 minutes.
• Stir in the red bell pepper, carrots, and water chestnuts (if using). Cook for another 3-5 minutes, until slightly tender-crisp.
• In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sesame oil, ginger, red pepper flakes, salt, and pepper.
• Pour the sauce over the chicken and vegetable mixture. Stir to combine and cook for 1-2 minutes until heated through.
• Remove from heat and stir in the cilantro. Let the mixture cool slightly.

2. Assemble the Egg Rolls:

• Lay an egg roll wrapper on a flat surface with a corner pointing toward you.
• Place about 2-3 tablespoons of the chicken filling in the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the side corners.
• Brush the top corner with a little water (or egg wash for a crispier seal) and tightly roll up the egg roll.

3. Cook the Egg Rolls:

• Frying: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Carefully place the egg rolls in the hot oil, seam-side down. Fry in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per side. Remove with a slotted spoon and drain on paper towels.
• Baking: Preheat oven to 400°F (200°C). Lightly grease a baking sheet. Place egg rolls on the baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. You may need to use a cooking spray to prevent sticking.

4. Serve:

Serve the Casa Solona Chicken Egg Rolls immediately with your favorite dipping sauce, such as sweet chili sauce, duck sauce, or a mixture of soy sauce and rice vinegar.

Tips and Variations:

• For a spicier kick, add more red pepper flakes or a dash of sriracha to the filling.
• You can substitute ground turkey or pork for the ground chicken.
• Add other vegetables to the filling, such as mushrooms, zucchini, or bean sprouts.
• If you don’t have egg roll wrappers, you can use spring roll wrappers instead. Note that the cooking method will need to be adjusted accordingly. Spring rolls are typically served fresh or lightly pan-fried.