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Ingredients Chicken Parmesan Eggrolls:

1. Require 12 egg roll wrappers
2. Make ready of egg wash 1 large egg beaten with 1 tablespoon water
3. Get 12 - pepperoni slices
4. Give 1 pound - boneless, skinless chicken thighs
5. Get 1 tablespoon of butter
6. Get 1 tablespoon of olive oil, I used chili Infused
7. Get 2 shallots chopped
8. Provide 2 garlic cloves, minced
9. Get 1 teaspoon of italian seasoning, divided use
10. Take 1 of large egg beaten with 1 tablespoon spur cream
11. Get to taste of salt and pepper
12. Prepare 1/4 teaspoon - red pepper flakes
13. Take 2 tablespoons for all pulse flour
14. Need 1/2 cups - freshly grated p armed an cheese, divided use
15. Prepare 2 cup of italian four cheese blend, shredded
16. Prepare 1/4 cup of marinara sauce
17. Prepare 2 tablespoons each, chopped fresh basil and parsley
18. Take - For Serving
19. Give marinara sauce
20. Give of For Frying
21. Provide of about 4 cups peanut or canola oil

Chicken Parmesan Eggrolls making process:

1. In a skillet cook pepperoni over low heat until crisp, remove to paper towel to drain and reserve. Reserve pepperoni drippings in skillet
2. Combine 1/4 cup parmesan with flour, 1/2 of the Italian seasoning and salt a,pepper and red pepper flakes on a plate
3. Dip chicken thighs in egg/sour cream
4. Then coat with cheese mixture
5. Add butter and olive pil to skillet pepperoni was cooked in and cook chicken without crowding until just cooked through,remove as done
6. Add shallot and garlic and soften
7. Add the 1/4 bcup marinara sauce
8. Add sauce with shallot and garlic to a bowl
9. Cut chicken into small pieces
10. Add to bowl with remaing parmesan, remaing ilaliam seasoning, shredded cheese, basil and parsley, and chicken and crispy pepperoni, crumbled. Mix gently to combine. Cool completely
11. Make Eggrolls
12. Lay the eggrolls flat on a work surface
13. Brush edges with egg wash
14. Add some filling on one end
15. Fold sides over
16. Roll up
17. Heat oil to 350 in a large pot. Fry egg rolls without crowding until golden and crisp.
18. Remove to a rack as done tondrain
19. Serve with marinara sauce for dippimg

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