Cashew Chicken Egg Rolls | Chicken And Rice Egg Roll Recipe

Cashew Chicken Egg Rolls are a creative and tasty way to get the best flavors of Springfield Style Cashew Chicken and Cream Cheese Wontons all in one neat little package. A light, crispy bite with a flavorful filling makes for a deliciously addictive comfort cook.

Why You’ll Love Cashew Chicken Egg Rolls

• Fast. Made in under 30 minutes with the help of your Instant Pot. Or in under an hour if you cook everything on the stovetop.
• Easy. Cook the chicken and rice at the same time in the Instant Pot. Mix in a few extra ingredients, roll up the egg rolls, and fry.
• Flavorful. All of your favorite flavors of Springfield Style Cashew Chicken and Cream Cheese Rangoons all rolled into one neat little package.
• Fun. Who doesn’t love a new way to eat their favorite foods? Plus, kids love any chance they can get to eat with their hands.

Ingredients You’ll Need

• Chicken Breast- This will be diced into tiny pieces. Think 1/2” cubes or smaller so you get a little bit in each bite.
• Long Grain White Rice– Make sure you rinse this well before cooking or it will stick to your Instant Pot liner and give a starchy, gummy bite.
• Cream Cheese– Gives a rich, creamy flavor to the cashew chicken egg rolls and helps bind the ingredients for easier rolling.
• Hoisin Sauce– Provides a sweet and umami flavor that is a familiar flavor in many Asian dishes.
• Soy Sauce– Salty, umami, and just necessary for any cashew chicken dish.
• Sugar– Yes, I said sugar. If you’ve had Springfield Crab Rangoon, you know they’re surprisingly sweet. To replicate the flavor of the best appetizer in the world, I added sugar to these egg rolls.
• Egg Roll Wrappers– The light, flaky, crispy, vessel that encapsulates all of the tasty fillings.

How To Make Cashew Chicken Egg Rolls

Instant Pot Directions

Step 1: Cook the chicken and rice. Set the Instant Pot to sauté and add a tablespoon or two of oil. Once the oil is hot, add the chicken and sauté until it is browned and cooked through. Use the water that you are going to use to cook the rice to deglaze the bottom of the Instant Pot liner. Rinse your rice thoroughly and add it to your Instant Pot along with the chicken and water. Place the lid on your Instant Pot and cook under high pressure for 10 minutes. Allow the pressure to naturally release for 10 minutes and manually release all remaining pressure.

Step 2: Finish creating the egg roll filling. In your Instant Pot liner, add cream cheese, soy sauce, hoisin sauce, and sugar to the cooked chicken and rice.

Step 3: Fill and roll the egg rolls. Place an egg roll wrapper on a plate in front of you on the counter. Add 1/4 cup of the egg roll filling lengthwise inside the egg roll wrapper. Follow the directions below for more help rolling your Cashew Chicken Egg Rolls:

Step 4: Fry the egg rolls. On your stovetop or deep fryer, bring oil up to 350F. Gently submerge the egg rolls into the oil, careful not to overcrowd them. You are only frying them to crisp up the egg roll wrappers, so this step goes very quickly. Deep fry for 45 to 60 seconds or until the egg roll wrappers are golden brown and bubbly.

Stove Top Directions

Step 1: Sauté the chicken. Heat two tablespoons of oil in a large skillet and add the sliced, seasoned chicken. Cook until it reaches an internal temperature of 165F.

Step 2: Cook the rice. In a deep pan, boil two cups of water and a tablespoon of butter. Rinse the rice until the water runs clear. Add the rinsed rice to the boiling water and stir. Reduce the heat to a simmer and cover the pan. Continue to cook at a simmer for 18-20 minutes. Once the rice is tender, remove it from the heat, but continue to cover the pan with the lid so any remaining liquid is absorbed. After an additional 5 minutes, remove the lid and fluff with a fork.

Step 3: Mix up the egg roll filling. In a large bowl, mix together cream cheese, soy sauce, hoisin sauce, and sugar to the cooked chicken and rice.

Step 4: Fill and roll the egg rolls. Read more tips and tricks on how to roll egg rolls below.

Step 5: Fry the Cashew Chicken Egg Rolls. On your stovetop or deep fryer, bring oil up to 350F. Gently submerge the egg rolls into the oil, careful not to overcrowd them. You are only frying them to crisp up the egg roll wrappers, so this step goes very quickly. Deep fry for 45 to 60 seconds or until the egg roll wrappers are golden brown and bubbly.

How To Roll Egg Rolls

Rolling egg rolls may seem a little tricky at first, but once you get the hang of it, it goes really fast. If you’ve ever rolled a burrito, this new skill should be a breeze. Follow the step by step instructions below:

Step 1: Place the egg roll filling in the center of the egg roll wrapper.

Step 2: Position the egg roll wrapper so that the corner is pointed at your belly button. Fold in the opposite corners until they almost touch in the middle.

Step 3: Take the corner closest to your belly button and fold it 3/4 of the way over the center of the egg roll.

Step 4: Gently fold in the corners of the wrapped egg roll so that no filling escapes while frying.

Step 5: Continue to roll the egg roll into a cylinder and then use your finger to place a small amount of water along the remaining corner before pressing it against the filled part of the egg roll. This will “glue” it in place.

Tips And Tricks

• Roll them tight. Cream cheese burns quickly, so allowing any of the oil to seep inside the egg rolls can create a slightly burnt flavor. As you roll them tightly and seal the edges with a tiny amount of water, you shouldn’t have any issues with this.
• Make sure your oil is hot enough. Use a thermometer to ensure your oil is at 350F before placing your rolled egg roll in. If you use oil that is not hot enough, the egg roll wrapper will not plump up and create tiny bubbles on the exterior that you’re accustomed to. This will create a tougher bite.
• Bump up the cream cheese. If you’re a crab rangoon lover like I am, you love the taste of cream cheese. If you want this to be the highlight of your bite, you can double the amount of cream cheese in the recipe and it will still turn out, just with a tangier bite.
• Cut them in half. I know this sounds like it takes the fun out of them, but cut them in half if you’re impatient and want to dig in quicker. If you cut them in the middle, they’re still a fun handheld food, but it will help the centers cool off quickly.

What To Serve With Cashew Chicken Egg Rolls

In our house, we usually just call this an all-in-one meal to avoid any further cooking hassle. If you’re looking for a fresh option to enjoy with a heavy dinner, here are a few things that would pair well with them:

• Miso Soup
• Egg Drop Soup
• Side Salad with Yum Yum Sauce

Where the magic really happens with these Chicken and Rice Egg Rolls is in the dipping sauce. This is your chance to customize your egg roll to match the flavor of your favorite flavor of Chinese food.

Here are some of our favorite sauces to dip them in:

• Cashew Chicken Sauce
• Sweet and Sour Sauce
• General Tso’s Sauce
• Sesame Sauce
• Soy Sauce

How Long Do They Last?

For the best bite, I would suggest enjoying these Cashew Chicken Egg Rolls within 3 days of preparing them. The moisture from the cream cheese inside of the egg rolls will begin to make the egg roll wrappers soggy after a few days.

How To Reheat Cashew Chicken Egg Rolls

There are a few different ways you can reheat these chicken and rice egg rolls, but my favorite way by far is in the air fryer. I like to spray the outside of the egg roll with a little bit of nonstick cooking spray and pop them in the air fryer at 350F for 3 minutes or until they are warmed through.

If you don’t have an air fryer, you can always pop the cashew chicken egg roll in the microwave for 90 seconds. The outside of the egg roll will not be as crispy as it was when it was originally prepared, but it will still be a tasty bite.

More Chicken Recipes

• Tuscan Chicken Pasta
• Springfield Style Cashew Chicken
• Cashew Chicken Dip
• BBQ Chicken Roll Ups

If you love this Cashew Chicken Egg Roll Recipe as much as we do, make sure you share it with your friends on Facebook and Instagram so they can try it too! Don’t forget to Pin it so you can make it again soon.