Spice Up Your Summer: Butter Chicken Eggrolls
Do you ever make dinner and then end up with a ton of leftovers? I always end up making too much for two people so have tried to find ways to get creative with my leftovers. This way I am not having to cook a dinner from scratch every night. If you are like me and don’t like to eat the same thing twice in a row, you will love this easy recipe which uses pretty much any leftover curry to make eggrolls!
For my recipe, I used leftover Butter Chicken and basmati rice to make these delicious and mouthwatering Butter Chicken Eggrolls. You can find my Butter Chicken recipe here
- Leftover Butter Chicken Curry
- Leftover cooked basmati rice
- 1/4 cup of green cabbage, sliced thinly
- 1 small white onion, sliced
- 1 tsp curry powder
- Eggroll Wrappers
- 1 egg to bind the wrappers (you can also use water)
- Oil for frying
Start with heating some coconut oil in a pan. Once hot, add the sliced onions, cabbage and curry powder. Cook till the cabbage is semi soft, about 5 minutes or so.
Then add in the leftover curry and rice and mix well. If your chicken was not boneless, make sure to remove the bone and shred the chicken. I also chop up my chicken some more to make sure it doesn’t cause a tear in the wrapper.
Once evenly mixed, take it off the flame and let it cool down. Then take your eggroll wrappers and place them with the pointed side towards you. Add a spoon of the mixture in the center, use the egg to moisten the corners of the wrapper, tuck and fold out.
In a wok or deep skillet, heat up some canola or vegetable oil. Once it gets to about 325 degrees, add in the eggrolls one at a time. Do not over crowd them. I typically fry two at a time.
Fry the eggrolls till golden brown – this will be about 2 minutes on each side. Transfer to a plate with paper towels to drain off the excess oil.
Serve hot with some cilantro chutney or sour cream!