Blackened Chicken Alfredo Egg Rolls Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. Rub both sides evenly with the blackening seasoning, salt, and black pepper.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook 5–6 minutes per side (depending on thickness) until a deep brown-blackened crust forms and the internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes.

Shred chicken

Thinly slice or shred the rested chicken into bite-size pieces. Set aside.

Combine filling

In a large bowl, combine the cooked egg noodles, shredded blackened chicken, Alfredo sauce, chopped spinach, and shredded Parmesan. Stir until well combined and warm. Taste and adjust seasoning with a pinch of salt or black pepper if needed. Let the filling cool for 10 minutes so it’s easy to handle when wrapping.

Prepare wrappers

Lay an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Keep remaining wrappers covered with a damp towel to prevent drying.

Fill and roll

Spoon about 2–3 tablespoons of the cooled filling onto the center lower third of the wrapper (adjust amount so wrapper seals easily). Lightly brush or dab the two side corners with cold water. Fold the bottom corner up over the filling, then fold both side corners inward snugly. Roll the wrapper tightly toward the top corner and press the top corner to seal. Repeat with remaining wrappers and filling. You should get about 10–12 egg rolls depending on filling amount.

Heat oil

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches (enough for shallow frying). Heat the oil over medium heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and brown steadily but not burn quickly.

Fry egg rolls

Carefully add 3–4 egg rolls to the hot oil without overcrowding. Fry 2.5–3.5 minutes per side, turning occasionally, until evenly golden brown and crisp. Use tongs to transfer cooked egg rolls to a wire rack or paper towel-lined plate to drain. Let cool 2 minutes before serving; the filling will be hot.

Alternative baking option

To bake instead of fry: place rolled egg rolls seam-side down on a parchment-lined baking sheet. Brush or spray lightly with oil. Bake at 425°F (220°C) for 15–20 minutes, turning once, until golden and crisp.

Arrange egg rolls on a serving platter. Sprinkle with grated Parmesan and chopped parsley. Serve warm with marinara or creamy garlic dip on the side for dunking.