Crispy Chicken Parm Egg Rolls

I'm so excited to be taking part in JSL Foods Fortune Noodle Blogger Recipe Challenge  to create some delicious Egg Rolls, Wontons and Gyoza! Naturally, I am putting a spin on each of these and I hope you enjoy them. First up is an Italian spin on egg rolls. My Crispy Chicken Parm Egg Rolls combine crispy fried chicken chunks and melty mozzarella cheese in a perfectly crispy egg roll shell! These come together so quickly and really are a show stopper

Crispy Chicken Parm Egg Rolls

6 cups vegetable oil
2 cups frozen breaded chicken nuggets, thawed
1 ¼ cup diced fresh mozzarella cheese
4 ounces parmesan cheese, divided
12 Twin Dragon Egg Roll Wrappers
1/4 cup chopped fresh basil
1 ½ cups warmed marinara sauce

In an electric fryer or large high sided skillet fitted with a candy thermometer, bring the oil up to 375 degrees over medium high heat.
Roughly chop the thawed chicken nuggets into small pieces. Add the chopped chicken, mozzarella and 3 ounces of the parmesan cheese to a small mixing bowl and stir to combine.
Lay an egg roll wrapper on a large cutting board with one corner of the wrapper pointing toward you and lightly moisten all 4 edges with water. Place ¼ to 1/3 cup of the filling just below the center of the wrapper.  Fold bottom corner over mixture, fold sides in, and roll up tightly.
Fry egg rolls for 3-5 minutes, or until golden and crisp.

Sprinkle with basil, remaining parmesan cheese and serve with warmed marinara sauce for dipping.

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