Looking for a smart way to use up leftover rotisserie chicken? We’ve all been there – staring at that container in the fridge, wondering what to make besides the usual chicken salad or soup. After trying different recipes over the years, I’ve found that turning it into crispy egg rolls is one of the best ways to give that chicken a second life. These rotisserie chicken egg rolls are quick to put together, perfect for busy weeknight dinners, and honestly taste better than most takeout versions. Plus, they’re really forgiving – you can toss in whatever vegetables you have in your crisper drawer and they’ll still turn out great.
Possible Ingredient Alternatives
Rotisserie chicken can be replaced with cooked and shredded tofu or jackfruit for a vegetarian option. These alternatives provide a similar texture and can absorb flavors well. Adjust seasoning as needed to compensate for the milder taste. For a meat option, cooked and shredded turkey breast works well. Black beans can be substituted with pinto beans or refried beans for a different texture and flavor profile. These alternatives maintain similar nutritional value and protein content. Flour tortillas can be swapped with corn tortillas for a gluten-free version, or large lettuce leaves for a low-carb option. When using lettuce, be gentle when rolling and serve immediately to prevent wilting. Adjust the cooking method accordingly, as lettuce wraps won’t require baking.
| Preparation Time | 15-25 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 150-160 g
- Fat: 100-110 g
- Carbohydrates: 180-200 g
Ingredients
For the chicken filling:
- 1 cup corn kernels (frozen, thawed and drained)
- 1/4 tsp sea salt
- 1 rotisserie chicken
- 2 cups shredded cheddar cheese (sharp or medium cheddar works best)
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 6 oz black beans (canned, rinsed, and drained)
- 1/2 cup pico de gallo
For the egg rolls:
- 4 flour tortillas (burrito size, about 10-12 inches)
For the egg wash:
- 1 large egg
Step 1: Prepare the Chicken Filling
Begin by breaking down a rotisserie chicken into shredded pieces and set them aside.
In a cooking pan over medium heat, add black beans, sweet corn, and paprika.
Cook the mixture covered for 5 minutes until tender.
Lower the heat to medium/low and add the shredded chicken and other ingredients to the pan, excluding the flour tortilla shells.
Cook the mixture for another 5 minutes, then allow it to simmer for an additional 5 minutes to let the flavors meld together.
Step 2: Assemble the Egg Rolls
Lay out the flour tortillas on a clean surface.
Add a tablespoon of the chicken mixture into the center of each tortilla.
Fold the bottom of the tortilla over the filling, then fold in the sides, and continue to roll tightly until the filling is sealed securely inside.
Repeat the process for each egg roll you are preparing.
Step 3: Prepare Egg Wash and Coat Egg Rolls
In a small bowl, slightly scramble an egg.
Using a brush or your fingers, coat each of the tortilla-wrapped rolls with the egg wash.
This will help achieve a nice golden brown crust when frying.
Set coated rolls to the side as you complete them.
Step 4: Fry the Egg Rolls
Preheat a separate cooking pan to medium/high heat and pour about 1 cup of cooking oil into the pan.
Once the oil is hot, carefully place the coated egg rolls in the pan.
Fry each roll until browned on all sides, turning as needed to ensure an even cook.
Once browned, remove the rolls from heat and place them on paper towels to absorb any excess oil.
Step 5: Serve and Enjoy
After the egg rolls have cooled slightly, cut them diagonally for easy serving and a nicer presentation.
Serve the hot egg rolls with your choice of dipping sauce, and enjoy this delicious creation!
