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Yields:
12
Prep Time:
20 mins
Total Time:
30 mins
To make things super easy on yourself, start with baked (previously frozen) chicken tenders. If you have leftover homemade chicken parm, that's even better!
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Ingredients
- 12
egg roll wrappers
- 6
chicken tenders, cooked according to package directions, halved lengthwise
- 3/4 cup
marinara, plus more for serving
- 1 cup
shredded mozzarella
- 1/4 cup
freshly grated Parmesan, plus more for garnish
- 2 tsp.
dried oregano (or Italian seasoning)
- 1/3 cup
freshly sliced basil
Canola oil, for frying
Directions
- Step 1Place an egg roll wrapper on a clean surface in a diamond shape. Add 1 chicken tender half, a tablespoon marinara, a sprinkle of mozzarella, Parmesan, Italian seasoning, and basil. Wet corners slightly with water, then fold up bottom half and tightly fold in sides. Gently roll and seal tightly like a burrito. Repeat to make 11 more egg rolls.
- Step 2In a large skillet over medium heat, heat 1/4” oil until it starts to shimmer. Add egg rolls and fry in batches until golden, 1 minute per side, adjusting heat as necessary. Transfer to a paper towel-lined plate to drain.
- Step 3Garnish egg rolls with Parmesan and serve with warm marinara for dipping.
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