Southwestern Chicken Egg Rolls

  • Cooking and Prep: 30 m
  • Serves: 6
  • Contains:

A good chef or home cook never wants to waste anything, so I’m always looking for ways to use the chicken from my soup. This delicious Pesach appetizer is one of my favorite ways to make sure nothing goes to waste. The tangy salsa and sweet barbecue sauce are a surprisingly perfect combination. Watch the video here.

Use with my No-Flip Pesach Crepe recipe!

Yields 12 egg rolls

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Filling

  1. In a large frying pan, heat oil over medium heat.

  2. Add onion; sauté, stirring occasionally, until softened, approximately five minutes.

  3. Add chicken, barbecue sauce, and salsa; stir to combine until heated through.


Most people I know make chicken soup for Pesach — this is the best way to repurpose the chicken from it! If you normally don’t include chicken quarters in your soup, add them to your regular recipe especially to make these egg rolls.

Prepare the Egg Rolls

  1. Place approximately 1/4 cup filling into the center of each crepe; fold bottom of crepe over filling. Fold in sides; roll up to the top edge to form egg rolls.

  2. Heat oil to coat the bottom of a frying pan; fry the egg rolls for approximately two minutes per side, until crispy.


Turn this into a Southwestern Chicken Soup! Add four cups chicken broth to the chicken mixture, bring it to a boil, and serve.

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