🎼 Perfect partnerCoq au Vin
🥐 ⏱️ 2h 10m
Oven + stovetop — no fighting over heatFits inside the other dish's 55-minute hands-off window
👨🍳 Instructions
✨ Meez Magic · 8 steps → 9 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Prepare or use leftover butter chicken, chopped into small pieces.
2
Mix chopped butter chicken with shredded mozzarella cheese in a bowl.
3
Lay out eggroll wrappers and place a spoonful of the butter chicken mixture in the center of each.
4
Brush edges of wrapper with beaten egg.
5
Roll tightly, folding in the sides to seal.
6
Heat oil in a deep pan or fryer to 350°F (175°C).
7
Fry eggrolls in batches until golden brown and crispy.
8
Remove and drain on paper towels.
9
Garnish with cilantro and serve warm.
🎉
You're all done!
Enjoy your butter chicken eggrolls — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Chop Butter ChickenSmall pieces roll easier
- Mix FillingCombine evenly for every bite
- Watch out · Fill WrappersDon't overfill to prevent tearing
- Brush Egg WashEgg wash helps seal the rolls
- Roll and SealRoll tight to prevent oil leaking in
- Heat OilUse a thermometer for accuracy
- Watch out · Fry EggrollsDon't overcrowd the pan
Swaps, storing and making ahead
Good to know
Swaps
- No mozzarella? Shredded cheddar or a Mexican cheese blend melts similarly inside the wrappers.
- No eggroll wrappers? Spring roll wrappers work, though they may fry up slightly thinner and crispier.
Storing it
Store fried eggrolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until steaming hot and crisp.
Making it ahead
The butter chicken filling can be mixed with the cheese and refrigerated up to a day ahead, then rolled and fried just before serving.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
