Description
These Mustard BBQ Egg Rolls are crispy on the outside with a flavorful filling of chicken, grilled corn, cabbage, peppers, avocado, and Jay D’s Louisiana Molasses Mustard, perfect for a snack or appetizer.
Ingredients
Scale
- 3/4 pound chicken tenders
- 2 tablespoons corn oil
- Pinch of salt and pepper
- 1/2 cup Jay D’s Louisiana Molasses Mustard, divided
- 1 ear grilled corn, kernels cut off
- 1 tablespoon grated ginger
- 1/4 cup chopped red onion
- 1/4 cup finely diced red bell pepper
- 1/2 cup shredded napa cabbage
- 1/4 cup chopped cilantro
- 1 ripe Haas avocado
- 8 egg roll wrappers (plus extras)
- 2 quarts vegetable oil for frying
Instructions
- Heat corn oil in a skillet over medium heat. Season chicken with salt and pepper and cook until lightly browned. Toss with 1/4 cup Molasses Mustard.
- In a mixing bowl, combine cooked chicken, grilled corn, ginger, red onion, bell pepper, cabbage, cilantro, and diced avocado.
- Lay out egg roll wrappers. Place filling on each wrapper and fold sides tightly, rolling into egg rolls. Seal edges with water or beaten egg.
- Heat vegetable oil to 350°F in a deep fryer or skillet.
- Fry egg rolls in batches until golden and crispy, about 3-4 minutes per side.
- Drain on paper towels and drizzle or serve with remaining 1/4 cup Molasses Mustard for dipping.
Notes
- Keep unused wrappers covered with a damp towel to prevent drying.
- Use fresh avocado for best creamy texture.
- Do not overcrowd the fryer to maintain oil temperature and crispiness.
- Leftovers can be reheated in an air fryer or oven for crunch.
Nutrition
- Serving Size: 1 egg roll
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg