These pesto and chicken egg rolls are great for any get together. I use chicken but with Thanksgiving approaching this would be a good way to use up leftover turkey. I thought about frying these like a traditional egg roll but I really wanted to bake them so they would be a lighter option. I typically have leftover basil pesto in the refrigerator that needs to be used up so I am always thinking of creative ways to use pesto. The pesto flavor really comes through when you bite into the egg roll. I desired something different than bread or a crostini to act as the vessel for the chicken pesto mixture. The clear option to me was an egg roll wrapper. Since the egg rolls are baked, I needed them to have a nice and crisp texture. I solved this issue by lightly brushing the tops with olive oil.
To compliment the pesto flavor I use balsamic vinegar as a dipping sauce. The balsamic vinegar adds a whole nother dimension to the egg rolls. The recipe renders about 20 pesto and chicken egg rolls. There will be plenty to go around.
- 1 pint cherry tomatoes, crushed
- 1 pound egg rolls wrappers
- 1 pound chicken breasts, shredded
- 1 1/4 cup basil pesto
- 8 ounces fresh mozzarella, sliced into 20 pieces
- olive oil
- balsamic vinegar
- Preheat your oven to 425° F.
- Place a colander in the sink and add the tomatoes, push down on the already crushed tomatoes to get rid of some of the juice. In a large mixing bowl, add the tomatoes, chicken, pesto, and a pinch of salt. With a wooden spoon or spatula, stir to combine and coat the ingredients with the pesto.
- On a large piece of parchment paper, lay down an egg roll wrapper, and add a large spoonful of the chicken peso mixture. Top with a slice of fresh mozzarella and roll the egg rolls following the instructions on the package. Repeat until you have about 20 egg rolls. Place 10 egg rolls on a rimmed baking sheet lined with parchment paper. Lightly brush the tops of the egg rolls with olive oil. Put the baking sheet in the oven for 10-12 minutes until the tops and corners become golden brown. Put the egg rolls on a cooling rack inside a rimmed back sheet. This will prevent the egg rolls from getting soggy. Bake the last 10 egg rolls in the oven. Let the egg rolls cool for 5 minutes and cut them diagonally. Serve them with balsamic vinegar as a dipping sauce.