Hey friends! If you love crispy egg rolls and the bold flavors of shawarma, you’re in for a treat! These Chicken Shawarma Egg Rolls are packed with juicy spiced chicken, tangy pickles, and a crunchy golden shell. And let’s not forget the creamy garlic dipping sauce it takes this dish to the next level! This is a quick and easy recipe, perfect for family gatherings, game nights, or just because you’re craving something delicious. Let’s get rolling!
Method
Prepare the Chicken
Begin by dicing the chicken breasts into small, bite-sized pieces. In a mixing bowl, combine the diced chicken with yogurt, lemon juice, crushed garlic, seven spices, shawarma spices, paprika, and salt. Stir well until the chicken is evenly coated with the marinade. Let the mixture sit for at least 5-10 minutes to allow the flavors to absorb into the meat.
Cook the Chicken
Heat olive oil in a skillet over medium heat. Once the oil is warm, add the marinated chicken to the skillet and cook while stirring occasionally. Allow the chicken to cook thoroughly until it is no longer pink inside and has developed a slight golden color on the edges. This should take around 7-8 minutes. Once fully cooked, transfer the chicken to a bowl and mix in the chopped pickles. The pickles will add a tangy flavor and some crunch to the filling.
Assemble the Egg Rolls
Take an egg roll wrapper and place it flat on a clean surface, with one corner pointing toward you like a diamond. Spoon about two tablespoons of the chicken and pickle mixture onto the wrapper, positioning it about an inch from the bottom corner. Begin by folding the bottom corner over the filling, then fold in both sides toward the center. Roll the wrapper tightly over the filling, ensuring it remains compact. To seal the egg roll, dip your fingers in water and apply a little to the top edge before pressing it down firmly. Repeat this process until all the filling is used.
Fry the Egg Rolls
In a deep pot, pour vegetable or canola oil until it reaches a depth of about 2 inches. Heat the oil to 350°F (175°C) using a thermometer will help ensure accuracy. Carefully lower a few egg rolls into the hot oil at a time, avoiding overcrowding. Fry them while turning occasionally to ensure even browning. The egg rolls should turn a beautiful golden brown in about 3-4 minutes. Once crispy, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Make the Garlic Sauce
In a small bowl, whisk together the mayonnaise, water, minced garlic, salt, and pepper. Stir until the mixture is smooth and creamy. Adjust seasoning if necessary, and let it sit for a few minutes before serving so the flavors meld together.
Serve and Enjoy!
Arrange the warm, crispy egg rolls on a serving plate and place a small bowl of the garlic dipping sauce on the side. Serve immediately while the egg rolls are still hot and crispy. Enjoy the delicious combination of crunchy, flavorful chicken filling with the rich and garlicky sauce!
Necessary Tools
- Mixing bowls
- A skillet for cooking the chicken
- A large pot for deep frying
- A whisk for the sauce
- A plate lined with paper towels (for draining excess oil)
- A flat surface for assembling the egg rolls
Shawarma Egg Roll Recipe
Cuisine: LebaneseDifficulty: Easy12
servings10
minutes15
minutes25
minutesIngredients
For the Egg Rolls:
2 chicken breasts, diced
1 tsp seven spices
1 tsp shawarma spices
1 tsp paprika
1/2 tsp salt
1 tbsp plain yogurt
2 tbsp lemon juice
1 tsp crushed garlic
2 tbsp olive oil
1/2 cup pickles, chopped
1 package egg roll wrappers
Water (to seal the egg rolls)
Vegetable or canola oil (for deep frying)
For the Garlic Dipping Sauce:
1 cup mayonnaise
2 tbsp water
2 garlic cloves, minced
Dash of salt & pepper
Directions
- Prepare the Chicken: In a bowl, mix the diced chicken, yogurt, lemon juice, garlic, seven spices, shawarma spices, paprika, and salt. Let it sit for a few minutes to absorb the flavors.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook until fully done. Transfer the chicken to another bowl and mix in the chopped pickles.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat on your work surface. Place about two spoons of the chicken and pickle mixture about 1 inch from one corner. Fold the corner over the filling, fold in the sides, and roll tightly. Use a little water on the edge to seal the roll.
- Fry the Egg Rolls: In a deep pot, heat vegetable or canola oil to 350°F (175°C). Carefully place the egg rolls into the hot oil. Fry them, turning occasionally, until they are golden brown. Remove with a slotted spoon and let them drain on a paper towel-lined plate.
- Make the Garlic Sauce: In a small bowl, whisk together the mayonnaise, water, minced garlic, salt, and pepper until smooth.
- Serve and Enjoy! Plate the crispy egg rolls and serve them warm with the creamy garlic dipping sauce.
Notes
- Don’t overfill the egg rolls, or they may burst open while frying.
- Seal the edges well with water so they don’t open up in the oil.
- Keep an eye on the oil temperature too hot, and the rolls may burn; too cool, and they will absorb too much oil.
Serving Suggestions
These shawarma egg rolls taste best fresh and crispy! You can serve them with:
- A side of extra pickles for an extra tangy bite
- A fresh salad for a light and balanced meal
- A variety of dipping sauces like spicy mayo or tahini sauce
Fun Fact
Did you know that shawarma has been enjoyed for centuries? It originally comes from the Middle East and is traditionally cooked on a rotating spit. Over time, people have created different variations, and now we even have shawarma egg rolls!
Conclusion
I hope you love making these Shawarma Egg Rolls as much as I do! They are crispy, flavorful, and perfect for any occasion. Try them out, and let me know how they turn out. Happy cooking!
