Chicken Taco Egg Rolls with a Sriracha Chipotle Drizzle

Do you live with someone who sometimes dreams up crazy food ideas? No, well, my family does. My son thankfully indulges these ideas, still. The others not so much.. This idea for Chicken Taco Egg Rolls comes via JSL foods. They recently sent me a bunch of their wrappers. And these Chicken Taco Egg Rolls were born.  When I floated the idea, my son said, I like chicken tacos and I like egg rolls, so why not!

There is a little more to the story. Well, you know me, I am always about a story. Well, here is the deal, much as I like JSL products -see my Sweet Corn and Chicken Udon and Sweet Chili and Peanut Noodle Salad I do not like egg rolls. There is something weird about them. At least the ones I have tried in most places. So, I was a little skeptical about doing working with these wrappers.

This said I persisted. My first attempt with these rolls were good. However, I do not share a recipe unless I have tweaked it to happy satisfaction.

At by attempt 3 I had the cheesy, well seasoned, crispy crunchy version that I can stand by. Actually, when playing with flavors it takes a little time to get them to the balance that you want. And the fixings, honestly the sriracha chipotle drizzle is enough, but for my avocado obsessed family and others like them, I also have an avocado lime dipping sauce.

In fact, by the time I got to this version, I ran out of my supplies of wrappers. It turns out Insta Cart delivers. You will find them at Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Giant Stores, Shop N Shop, Winco, and Price Chopper. And on facebook and instagram, ok not the rolls but some great recipes.

Enough of all that, now down to these Chicken Taco Egg Rolls. The addition of shredded kohlrabi and carrots give these rolls just the crunch that you need. If you love tacos, these rolls are a perfect addition to a party. They can be pre-assembled and fried or air fried just in time for eating.

A few tips for getting these just right,

Be generous with the filling, the wrappers are sturdy and will hold nicelyDo not skimp on the cheese. You want that cheesy balance in every bite.The chicken is relatively easy to put together, I even give you an instant pot option.And yes, the egg rolls can be either pan fried or air fried or baked.Do not skip the Sriracha chipotle drizzle.

So, you end up with all the goodness of tacos meshed with the convenience of egg rolls. Not all my crazy inspirations are bad!

PrintChicken Taco Egg Rolls with a Sriracha Chipotle Drizzle

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 20 Egg Rolls

Serving Size: 2 egg rolls per person

A portable take of flavorful chicken tacos. These are wrapped in egg roll wrappers.

Ingredients

For the Chicken Taco Filling
2 tablespoons oil
2 cloves of garlic, minced
1 onion, finely diced
1 and 1/2 pounds of boneless skinless chicken thighs
1 teaspoon dried oregano
1 tablespoon paprika
1/2 teaspoon red cayenne pepper
1 and 1/2 teaspoons salt
3 tablespoons lime juice
1/2 cup chopped fresh cilantro
1/2 cup shredded fresh kohlrabi or napa cabbage
3 carrots shredded
1 and 1/2 cups shredded cheddar cheese
2 tablespoons cornstarch
Water to create a slurry
20 egg roll wrappers
Oil for pan frying the egg rolls

Sriracha Choptle Sauce
1 tablespoons sriracha
1/4 cup sour cream
2 tablespoons mayonaise
1 teaspoon chipotle powder

Avocado Lime Sauce

1 medium avocado, seeded
1/2 cup chopped cilantro
1 teaspoon salt
4 tablespoons lime juice (Juice of 1 lime)
Water as needed

Instructions

To make the filling, heat the the oil in a pan with a tight lid. Add the onion and garlic and saute well for 3 to 4 minutes. Add in the chicken and stir well. Add in the dried oregano, paprika, red cayenne pepper and salt and stir well. Add 1/2 cup water and cover and cook the chicken for 25 to 30 minutes.
Remove the cover and evaporate any remaining liquid. Shred the chicken. This should happen easily with two forks.
Add the lime juice and the cilantro and stir well. Add in the shredded kholrabi and the napa cabbage. Sir in the cheese.
Prepare a slurry as in sticking liquid with the cornstarch and water.
Organize your work area, to make space to roll and save the rolls, allowing room to organize the filling.
Prepare each egg roll, by adding about 1/4 cup of the filling in the center. Fold three of the sides like an envelope. Moisten the corners of the last side with the cornstach slurry and fold and seal. It is a good idea to fill these rolls as much as you can. This makes for a nice crisp roll.
Heat the oil in the pan (see notes for air frying) and fry the egg rolls about 1 and 1/2 minutes on each side. You want a nice golden brown color.
Drain on paper towels and serve drizzled with the Sriracha chipotle sauce and the avocado sauce on the side if desired.
To make the sriracha chipotle drizzle, mix all the ingredients together.
For the avocado sauce, place the avocado, cilantro and salt in the blender add enough water about 1/2 cup to make a smooth sauce. Serve along with the egg rolls if desired.

Notes

Instant Pot Version
To make the chicken in the instant pot, follow the same process using the saute mode. Then set on 3 minutes of pressure and allow a natural release.

Air Fryer

To air fry the egg rolls, set the air fryer at 400 degrees and fry for about 8 minutes, turn and fry for another 6 minutes.

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