Can I make the filling ahead of time?

Yes. Prepare and cool the chicken mixture completely, then refrigerate in an airtight container for up to 2 days before wrapping and frying.

What's the best way to keep them crispy?

Fry at the correct temperature (350°F) and drain on paper towels immediately after cooking. Store in an airtight container with a paper towel to absorb moisture.

Can I freeze the egg rolls before frying?

Yes. Arrange wrapped egg rolls on a baking sheet, freeze for 2 hours, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1–2 minutes to cooking time.

What if I don't have poultry seasoning?

Substitute with a mix of dried thyme, sage, and black pepper, or use Italian seasoning as an alternative.

How do I prevent the filling from leaking out?

Make sure the filling is cooled before wrapping, use the egg roll wrapper's water-based seal properly, and maintain oil temperature at 350°F to set the wrapper quickly.

Chicken Pot Pie Egg Rolls with Homemade Gravy

Name: Chicken Pot Pie Egg Rolls with Homemade Gravy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium carrot, finely diced; 1/2 medium onion, finely diced; 1 celery stalk, finely diced; 2 cups cooked chicken, shredded; 3 tbsp butter; 1 tsp fresh thyme; 3 cloves garlic, minced; 1 tsp poultry seasoning; 1 tsp chicken bouillon powder; black pepper, to taste; 1 package egg roll wrappers; vegetable oil, for frying; 3 tbsp butter (for sauce); 3 tbsp all-purpose flour (for sauce); 2 cups chicken stock (for sauce); 1/4 tsp red pepper flakes (for sauce); 1/4 tsp lemon juice (for sauce); water, for sealing

CookOSBeta

Chicken Pot Pie Egg Rolls with Homemade Gravy | CookOS

Ingredients

1 medium carrot, finely diced
1/2 medium onion, finely diced
1 celery stalk, finely diced
2 cups cooked chicken, shredded
3 tbsp butter
1 tsp fresh thyme
3 cloves garlic, minced
1 tsp poultry seasoning
1 tsp chicken bouillon powder
black pepper, to taste
1 package egg roll wrappers
vegetable oil, for frying
3 tbsp butter (for sauce)
3 tbsp all-purpose flour (for sauce)
2 cups chicken stock (for sauce)
1/4 tsp red pepper flakes (for sauce)optional
1/4 tsp lemon juice (for sauce)
water, for sealing

18 Ingredients

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Instructions

1
Finely dice the carrot, onion, and celery. Shred your cooked chicken.
2
In a large skillet over medium heat, melt 3 tablespoons of butter. Add the diced vegetables and sauté until they have softened.
3
Add the fresh thyme and minced garlic, and cook for another minute until fragrant.
4
Stir in the poultry seasoning, chicken bouillon powder, and a generous amount of freshly ground black pepper.
5
Add the shredded chicken to the skillet and mix everything together until well combined. The mixture should be dry enough to hold its shape.
6
Remove the filling from the heat and set it aside to cool completely to room temperature.
7
To make the dipping sauce, melt 3 tablespoons of butter in a saucepan over medium heat.
8
Whisk in the all-purpose flour and cook for a couple of minutes to form a roux.
9
Gradually whisk in the chicken stock until the sauce is smooth. Continue to cook, stirring, until it thickens enough to coat the back of a spoon.
10
Season the sauce with red pepper flakes (if using), black pepper, and a tiny splash of lemon juice to brighten the flavor.
11
To assemble the egg rolls, place a portion of the cooled filling in the center of an egg roll wrapper.
12
Brush the edges of the wrapper with water, then fold in the sides and roll tightly to seal.
13
Heat about an inch of vegetable oil in a skillet over medium-high heat. Carefully place the egg rolls in the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
14
Remove the egg rolls from the oil and let them drain on a paper towel-lined plate. Serve immediately with the warm dipping sauce.