Ingredients
12 egg roll wrappers
6 chicken tenders, cooked according to package directions, halved lengthwise
3/4 c. marinara, plus more for serving
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan, plus more for garnish
2 tsp. dried oregano (or Italian seasoning)
1/3 c. freshly sliced basil
Canola oil, for frying
Preparation
Step 1Place an egg roll wrapper on a clean surface in a diamond shape. Add 1 chicken tender half, a tablespoon marinara, a sprinkle of mozzarella, Parmesan, Italian seasoning, and basil. Wet corners slightly with water, then fold up bottom half and tightly fold in sides. Gently roll and seal tightly like a burrito. Repeat to make 11 more egg rolls.Step 2In a large skillet over medium heat, heat 1/4” oil until it starts to shimmer. Add egg rolls and fry in batches until golden, 1 minute per side, adjusting heat as necessary. Transfer to a paper towel-lined plate to drain.Step 3Garnish egg rolls with Parmesan and serve with warm marinara for dipping.
