Description
These orange chicken and fried rice empanadas are made with egg roll wraps instead of traditional empanada dough. They’re so delicious!
Ingredients
- Frozen orange chicken
- Frozen fried rice
- Egg roll wraps
- Vegetable Oil
Instructions
- Cook chicken and rice according to packages. Make sure to set aside half of the sauce from the chicken.
- Chop chicken into bite-sized pieces.
- Place one egg roll wrap on an empanada press.
- Place 3-4 pieces of chopped chicken and a tablespoon of rice into the center of the egg roll wrap center.
- Drizzle a bit of sauce onto the chicken and rice.
- Brush sauce along the edges of the egg roll wrap, where the empanada press will seal the edges.
- Close the empanada press tightly.
- Remove excess dough, open the press and remove the empanada.
- Repeat with the remaining ingredients until a plate full of empanadas is ready to be fried.
- Meanwhile, heat the vegetable oil on medium-high heat.
- Once your oil is hot, fry each empanada for 1-2 minutes per side (or until each side is golden brown). You may be able to fit a few in the pan at once, depending on the size of the pan.
- Once golden brown on both sides, remove them and place them on a paper-towel-lined plate to allow the oil to drain a bit.
- Serve with the remaining orange sauce as a dipping sauce.