Lago Parmigiana Spring Rolls
All of the beautiful, classic flavors of chicken parmesan rolled up and fried into crispy, golden spring rolls. A must try!
Ingredients
- 8 Egg roll wrappers
- 8 homemade or prepared chicken tenders
- 4 cups marinara, homemade or store-bought
- 16 oz fresh mozzarella, sliced and drained well
- Parmesan cheese, freshly grated
- canola oil, for frying
- kosher salt and freshly ground black pepper
Marinara
- 1 onion, chopped
- 10 garlic cloves, finely chopped
- 2 tsp freshly chopped oregano
- 56 oz whole canned tomatoes
- 1 pinch crushed red pepper flakes
- kosher salt and freshly ground black pepper
- ¼ cup olive oil
Instructions
- To make the marinara, put the tomatoes in a bowl and crush with your hands. Heat two tablespoons of the oil in a saucepan over medium heat. Add the onion, oregano, and a pinch of salt and chili flakes. Saute until soft and translucent, about 5 minutes. Add the garlic and cook another minute. Stir in the tomatoes. When the sauce comes up to a simmer, add the remaining oil and turn the heat to low. Continue to cook for 10-15 minutes. Adjust seasoning as needed.
- Cut the chicken tenders in one-inch pieces. Toss them in a bowl with enough marinara to coat. Set aside.
- Take an egg roll wrapper and lay it flat on a counter, corner pointed down toward you. Put one and a half slices of fresh mozzarella in the wrapper. Top with 3-4 pieces of the chicken. Season with salt and pepper. Starting at the closest corner to you, roll the wrapper tightly over the filling, like a burrito. Tuck in corners to form a seal. Wet a finger and rub furthest exposed wrapper corner. Continue rolling and seal with the corner that has been moistened.
- Lay on a sheet tray. Sprinkle finished spring rolls with corn starch to avoid sticking together.
- Heat a wide pot with 3" of canola oil to 350℉. Gently lay the rolls in the oil, a few at a time. Fry until golden. Remove with a slotted spoon and drain on a sheet tray lined with paper towels. Serve with extra marinara and grated Parmesan cheese.