@hotoffthestoever: RECIPE BELOW🛑👇🛑👇 Chicken Parm Egg Rolls: • 1–1½ lbs thin chicken cutlets • Salt & pepper • ½ cup flour • 2 eggs, beaten • 1½ cups Italian breadcrumbs • ½ cup grated Parmesan • 8 oz low-moisture mozzarella, cut into 3–3½" strips • Egg roll wrappers • Egg wash or water (to seal) • Neutral oil, for frying • Fresh basil • Fresh Parmesan, for garnish Homemade Vodka Sauce • 2 tbsp olive oil • 1 shallot, finely diced • 4–5 cloves garlic, minced • 2–3 tbsp tomato paste • ¼ cup vodka (optional) • 1 (28 oz) can tomato purée • Splash of water (to deglaze) • ¾–1 cup heavy cream • Fresh basil • Freshly grated Parmesan • Salt & pepper Instructions 1. Heat olive oil over medium heat. Sauté the shallot for 3–4 minutes, add the garlic for 30 seconds, then stir in the tomato paste and cook for 2–3 minutes. 2. Add the vodka (if using), then pour in the tomato purée and deglaze with a splash of water. Simmer for 15–20 minutes before stirring in the heavy cream, Parmesan, basil, salt, and pepper. 3. Season the chicken with salt and pepper. Coat in flour, egg, then the breadcrumb/Parmesan mixture. Fry at 350°F for 3–4 minutes per side until golden. Slice into 3–3½-inch strips. 4. Place one chicken strip and one mozzarella strip on an egg roll wrapper. Roll tightly and seal the final edge with egg wash or water. 5. Fry the egg rolls at 350°F for 3–4 minutes, turning occasionally, until golden brown and crispy. 6. Stack the egg rolls, top with fresh Parmesan and basil, and serve with the warm homemade vodka sauce for dipping.

Cletus Van Damme :

He wanted to see if chicken parm could work out as an egg roll. So he wrapped a crispy chicken cutlet and a mozzarella stick in an egg roll wrapper, fried it until golden and instead of the traditional red sauce he dunked it in a homemade vodka sauce, which somehow made it even better. We gotta try this one.

emma :

i expect to see this on cheesecake factory’s menu before the year’s end

MisterMarleyMan :

This is better than a egg roll … phenomenal

Rey :

My personal pet peeve is when people dunk things into sauces and let it overflow 😭

HoangDogCan :

would coating the outside with garlic butter be doing too much?

Milo 8375 :

I do the same thing with eggroll wrappers, and Thanksgiving leftovers dipped the Thanksgiving egg rolls in a cranberry sauce reduction, and it’s amazing

Harrison :

really? you put chicken parm in an egg roll, fried it, and didn't know if it would work? com'on

.^.^| :

Some sun dried tomatoes or similar on the inside with some basil would really take it up. That way it’s al ready chicken parm before the dip.

The Big Cheese Bellmore :

I would definitely add a little bit sauce inside the roll prior

sineadfiona :

I want to try this but I want someone else to make it for me

Tyler David Olson :

Bro you wasted half your sauce when you dunked that bitch lol

lexi_zacek :

i could cry with how badly i want this rn

Midboss :

not gonna lie it looks kinda dry inside I would've lined it with garlic butter or something

Mr.Nobody423☦️✝️ :

Those look amazing but the prep and work that go into them has to be intense.

JenX :

To be fair… almost everything is good as eggroll. And damn, now I have to order Chinese for dinner!

Nathy :

Ill try it but where do you live so I can come over???? 😅

MattyGorm :

PARRIS MITCHELL :

yum

Relle :

Next, a creamy pesto dipping sauce

@dboice215 :

To much cheese probably

T W I Z :

Now do philly cheesesteak 😩

Branden Andrade :

Look at us, just exhibiting free will and shit 🥹

AllBlackRiccos :

Dry dry

🇵🇸 Anneka 📷 :

A meal that takes two different steps of deep frying, I’m never doing that 🤣