Ingredients

Spring Roll Wrappers

1 cup corn starch

1-1/2 cups water

2 egg whites

2 egg yolks

1 tsp salt

1 T. olive oil

Chicky Philly Filling

2 T. avocado oil

1-1/2 lbs. chicken (I used breast), chopped

2 t. salt

1/2 yellow onion, chopped

1 small red bell pepper, seeded and chopped

2 T. worchestershire

1/2 T. onion powder

1 T. garlic powder

2 t. black pepper

3 slices (about 1 oz) provolone cheese, chopped

2 T. cream cheese

Dipping Sauce

1/4 cup sour cream

6 slices jalapeno, chopped

1/2 T. jalapeno juice

Instructions

Spring Roll Wrappers

Whisk egg whites until foamy, then break yolks and add to whites and whisk well to combine. Next combine corn starch and water thoroughly, and then add salt and olive oil. Once combined, add to the egg mixture and combine. Warm a non-stick pan over medium-high heat and, once hot, add the batter 1/4 cup at a time. There is no need to use any oil or spray on your pan. Begin to immediately swirl your pan a couple times around as soon as you’ve added in your mixture to create an even layer. Allow to cook for 20 seconds, then use your fingers to flip the wrap in one smooth move and allow to cook for 10 seconds on the next side. Remove to a plate, and use plastic wrap to separate wrappers.

Chicky Philly Filling

Heat pan over medium-high heat, add avocado oil and then chicken and salt. Stir occasionally, allowing to cook through, about 5-6 minutes. Remove from pan, and add diced onion and bell pepper. Once peppers are soft and onion is translucent, reduce heat to medium and return chicken to pan, along with the rest of the ingredients through pepper. Stir to combine, and then add the cream cheese and provolone. Once melted, remove from heat and set aside.

Dipping Sauce

Place all ingredients in a bowl and stir to combine.

Assembly

Heat at least 1” of high heat oil in either a deep skillet or pan to 340 degrees. While that’s heating, place about 3 tablespoons of your Philly mix into each wrapper and roll away from you until about 1 to 1/2” of wrapper remains. Fold in both sides toward the middle as tightly as possible without pulling, then make your final roll and brush with egg wash to form seal on each spring roll.

Use tongs to place the spring rolls in the oil, and allow to cook about 5 minutes before flipping and cooking for about 3 more minutes. Once golden brown, remove and place on a paper towel covered plate and cover with another paper towel to absorb excess oil.

Serve with jalapeno sour cream and enjoy!