Honey Chipotle Mozzarella Sticks

There is something magical about the combination of crispy breading and warm, stretchy cheese, and these Honey Chipotle Mozzarella Sticks deliver that magic every single time. They are bold, sweet, smoky, and impossible to walk away from once you start snacking. The honey chipotle sauce brings heat and sweetness, while the cool buttermilk ranch balances every bite with creamy comfort. Whether you are planning game day food, a party appetizer, or a late night treat in the kitchen, this recipe guarantees a moment of pure indulgence.

Why You Are Going To Love This Recipe

• The cheese pull is unreal thanks to thick cut mozzarella pieces.
• The honey chipotle sauce adds a perfect balance of heat, sweetness, and smokiness.
• The cool buttermilk ranch gives you the perfect dipping experience in every bite.
• The breading is extra crispy and stays crunchy even after dipping.
• You can prep them ahead by freezing, which makes frying fast and easy.

Ingredients

Mozzarella Sticks

Mozzarella cheese, cut into thick pieces
Canola oil, for frying

Honey Chipotle Sauce

Honey
Water
Chipotle peppers in adobo
Ketchup
Apple cider vinegar
Salt
Pepper

Buttermilk Ranch

Mayo
Sour cream
Buttermilk
Chives
Lemon juice
Parsley
Onion powder
Garlic powder
Salt
Pepper
Sugar

Breading

Panko breadcrumbs
Oregano
Garlic powder
Onion powder
Salt
Pepper

Egg Wash

Egg
Water

How To Make Honey Chipotle Mozzarella Sticks

Make the Buttermilk Ranch

1. In a bowl, add all ingredients listed under Buttermilk Ranch.
2. Mix until smooth and creamy.
3. Chill in the fridge until ready to serve.

Make the Honey Chipotle Sauce

1. In a small pan over medium low heat, combine all ingredients listed under Honey Chipotle Sauce.
2. Stir and bring to a gentle boil.
3. Allow it to simmer for 5 to 6 minutes until thick enough to coat the back of a spoon.
4. Remove from heat and set aside.

Prepare the Breading

1. Mix together all breading ingredients in a shallow bowl.

Prepare the Egg Wash

1. Whisk the egg and water together until smooth.

Bread the Mozzarella

1. Heat a pot of canola oil to 350F.
2. Dip each piece of mozzarella into the egg wash, then into the breadcrumbs, then back into the egg wash, and finish with another coat of breadcrumbs.
3. Press the breadcrumbs firmly so they stick well.

Fry

1. Fry the mozzarella sticks for 3 to 4 minutes or until golden brown and crisp.
2. Remove and drain on a wire rack or paper towels.
3. Serve immediately with honey chipotle sauce and buttermilk ranch.

Storage and Reheating

• If you want to prep these ahead, bread the mozzarella and freeze them in a single layer until firm. Once frozen, transfer to a freezer safe bag.
• Frying from frozen takes about 5 to 6 minutes.
• Fried mozzarella sticks are best served fresh, but you can reheat leftovers in the air fryer at 375F for 3 to 4 minutes until warmed through and crispy again.

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Honey Chipotle Mozzarella Sticks

There’s something unforgettable about that first pull of molten mozzarella, but these Honey Chipotle Mozzarella Sticks take it to an entirely new level. They’re crispy, gooey, sweet, smoky, and just spicy enough to make you reach for another before you’ve even finished the first. The warm honey-chipotle glaze brings a bold kick that pairs beautifully with the cool, creamy buttermilk ranch. Whether you’re hosting friends, feeding a crowd, or treating yourself to a late-night snack, these mozzarella sticks turn any moment into a little celebration.

Course Appetizer

Cuisine American

Keyword appetizers, honey chipotle, mozzarella sticks

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 1 lb mozzarella cut into 3×2 inch pieces
• Canola oil for frying

Honey Chipotle Sauce

• 1 cup honey
• 1/4 cup water
• 1-2 chipotle peppers in adobo sauce
• 1 tbsp ketchup
1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Buttermilk Ranch

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Breading

• 3 cups panko breadcrumbs
• 1 tsp oregano dried
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 2 large egg
• 2 tbsp water

Instructions

Buttermilk Ranch

• In a bowl, add all ingredients listed under “Buttermilk Ranch” and mix until thoroughly combined. Set in the fridge until you’re ready to serve.

Honey Chipotle Sauce

• In a pan over medium-low heat, add all ingredients listed under “Honey Chipotle Sauce.” Stir and allow the sauce to simmer and come to a boil.
• Cook for 5-6 minutes and as the sauce reduces it will thicken. Once thick enough to coat the back of a spoon, remove from heat and set aside.

Breading

• Mix together all ingredients listed under “Breading” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a pot of canola oil to 350F.
• Working in batches, dip each piece of mozzarella cheese into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

Beef + Potatoes + Cheese = YUM!

Golden, cheesy, and perfectly crisp, these Beef and Cheese Empanadas are the kind of recipe that stops conversations mid-bite. Tender pastry pockets are filled with a hearty beef and potato mixture, melted mozzarella and cheddar cheese, and fried until golden perfection. Each empanada gives you that beautiful contrast, crunchy on the outside, rich and gooey on the inside. And when dipped into the smoky, creamy chipotle mayo, it’s pure magic. Whether you’re making them for a party, a cozy dinner, or just because, these empanadas promise to hit every craving at once.

Why You’re Going to Love This Recipe

• Perfectly crispy texture: Each empanada fries up golden and crunchy, with a flaky shell that holds the filling beautifully.
• Savory and cheesy filling: The blend of beef, potatoes, and two kinds of cheese creates an irresistible balance of hearty and melty goodness.
• Smoky chipotle mayo: Adds a creamy, tangy finish that complements the empanadas perfectly.
• Great for any occasion: They’re portable, crowd-pleasing, and make an impressive appetizer or main dish.
• Make-ahead friendly: The filling can be prepped in advance, so all that’s left is to assemble and fry.

Ingredients

Empanadas

• Empanada wrappers
• Mozzarella cheese, shredded
• Mild cheddar cheese, shredded
• Canola oil, for frying
• Olive oil, for cooking

Beef and Potato Filling

• Ground beef
• Russet potatoes, peeled and diced
• Water
• Onions, chopped
• Flour
• Garlic, minced
• Salt
• Black pepper
• Cumin
• Chili powder
• Paprika

Creamy Chipotle Mayo

• Mayo
• Sour cream
• Chipotle peppers in adobo sauce
• Salt
• Black pepper
• Sugar

Instructions

Chipotle Mayo

• Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth.
• Set aside until ready to serve.

Beef and Potato Filling

• In a pan over medium heat, add a little olive oil and sauté the ground beef.
• Once browned, add the onions, minced garlic, and diced potatoes. Cook until onions are translucent, about 2 to 3 minutes.
• Season with salt, black pepper, cumin, chili powder, and paprika.
• Stir in the flour until it’s fully absorbed by the mixture.
• Add just enough water to cover the ingredients and let it simmer for 10 to 15 minutes.
• Allow the sauce to thicken and the potatoes to become tender.
• When most of the water has evaporated and the filling has a thick consistency, remove from heat and let it cool completely.

Assemble the Empanadas

• Place an empanada wrapper on a clean, flat surface.
• Add a small handful of mozzarella and cheddar cheese to one half of the wrapper, leaving a half-inch border.
• Spoon about 2 tablespoons of the cooled beef and potato filling on top of the cheese.
• Add another light sprinkle of both cheeses over the filling.
• Fold the wrapper in half to form a half-moon shape.
• Press the edges together, then crimp with a fork to seal.
• Repeat with the remaining wrappers and filling. This should make about 10 to 12 empanadas.

Fry the Empanadas

• Heat canola oil in a large pot to 350°F.
• Fry the empanadas in batches until golden brown and crispy, about 3 to 4 minutes per batch.
• Remove and let them rest on a cooling rack to drain excess oil.

Serve

• Serve warm with the creamy chipotle mayo for dipping.

Storage and Reheating

• Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
• Reheat in an air fryer at 350°F for 4 to 5 minutes or in the oven until warm and crispy.
• Freeze uncooked empanadas for up to 2 months. Fry directly from frozen, adding about 1 extra minute to the cook time.

These Beef and Cheese Empanadas are crispy, cheesy, and full of comforting flavor. Once you try them, they’ll become your new go-to snack or appetizer for any occasion.

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Beef and Cheese Empanadas

Golden, crispy, and irresistibly cheesy, these Beef and Cheese Empanadas are the ultimate comfort food you didn’t know you needed. Each bite wraps you in layers of flaky pastry, melted mozzarella and cheddar, and a rich beef and potato filling that’s spiced to perfection. The creamy chipotle mayo on the side adds a smoky, tangy kick that ties everything together beautifully. Whether you’re serving them as a party appetizer, a game-day snack, or a satisfying weeknight treat, these empanadas deliver that crave-worthy crunch and gooey, savory goodness that keeps everyone coming back for more.

Servings 10 empanadas

Author kingcooks

Ingredients

• 10-12 Empanada wrappers
• 1 cup mozzarella cheese shredded
• 1 cup mild cheddar cheese shredded
• Canola oil for frying
• Olive oil for cooking

Beef & Potato Filling

• 1 lb ground beef
• 1 cup russet potatoes peeled and diced
• 1 1/2 cups water
• 1/2 cup onions chopped
• 2 tbsp flour
• 1 tbsp garlic minced
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika

Creamy Chipotle Mayo

• 1 cup mayo
• 1/4 cup sour cream
• 2 tbsp chipotle peppers in adobo sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Instructions

Chipotle Mayo

• Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth and set aside.

Beef & Potato Filling

• To a pan over medium heat, add some olive oil and sauté the ground beef.
• Once browned, add onions, mined garlic and the diced potatoes. Continue to cook until the onions become translucent, about 2-3 minutes.
• Season with salt, black pepper, cumin, chili powder and paprika.
• Stir in flour and mix to combine until the flour is absorbed.
• Then, add just enough water to cover and allow to simmer for 10-15 minutes.
• As it cooks, the flour will help create a thick gravy that will hold everything together.
• Once most of the water has evaporated and the potatoes are cooked through, removed from heat and set aside to cool.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a layer of shredded mozzarella and cheddar cheese to one half of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon a generous spoonful of the cooled beef and potato filling over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Top with more mozzarella and cheddar cheese. This double layer of cheese adds flavor and helps bind the filling as well.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method. This should make 10-12 empanadas.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 3-4 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy chipotle mayo and enjoy!

Jumbo Crab Empanadas with Remoulade Sauce

There’s something magical about biting into a perfectly crisp empanada. The crunch gives way to a warm, creamy filling that’s both comforting and exciting. These Jumbo Crab Empanadas take that experience to the next level. Packed with sweet lump crab, creamy cheese, fresh herbs, and a kick of Old Bay, they’re indulgent little pockets of flavor. Paired with a tangy, slightly spicy remoulade sauce, every bite is a blend of rich seafood goodness and zesty freshness. Whether you’re making them for a party, a weekend snack, or just to treat yourself, these empanadas will disappear fast.

Why You’ll Love This Recipe

• Golden and Crispy – Each empanada fries up perfectly crunchy while staying light and flaky.
• Luxe Crab Filling – Sweet lump crab mixed with cream cheese, mozzarella, and fresh herbs creates a rich, flavorful bite.
• Zesty Remoulade – The creamy dipping sauce brings tang, spice, and freshness that balances the richness of the filling.
• Perfect for Any Occasion – From party platters to cozy dinners, these empanadas fit right in.

Jumbo Crab Filling

• Cream cheese, softened
• Lump crab meat
• Claw crab meat
• Mozzarella, shredded
• Shallot, minced
• Red bell pepper, chopped
• Fresh parsley, chopped
• Green onion, minced
• Worcestershire sauce
• Garlic, paste or minced
• Old Bay seasoning
• Black pepper

Remoulade Sauce

• Mayonnaise
• Fresh parsley, chopped
• Fresh chives, chopped
• Dijon mustard
• Black pepper
• Worcestershire sauce
• Onion powder
• Lemon juice
• Old Bay
• Paprika
• Cayenne pepper (optional)

Instructions (WATCH HERE)

Remoulade Sauce

1. Mix all ingredients for the remoulade sauce in a bowl until smooth.
2. Chill until ready to serve.

Jumbo Crab Filling

1. In a bowl, combine all filling ingredients except the lump crab meat.
2. Gently fold in lump crab meat last, keeping the chunks intact.

Assemble

1. Place a 6-inch empanada wrapper on a clean surface.
2. Spoon about 2 tablespoons of filling into the center.
3. Fold into a half-moon, press edges to seal, then crimp with a fork.
4. Repeat with remaining wrappers.

Fry

1. Heat canola oil to 350°F.
2. Fry empanadas in batches until golden brown and crisp, about 4–5 minutes.
3. Rest on a cooling rack before serving.

Serve

• Pair with the chilled remoulade sauce and enjoy warm.

Storage & Reheating

• Store leftover empanadas in an airtight container in the fridge for up to 3 days.
• Reheat in a 375°F oven or air fryer until hot and crisp.
• Freeze assembled (unfried) empanadas for up to 2 months. Fry straight from frozen, adding 1–2 minutes to the cook time.

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Jumbo Crab Empanadas

Golden, flaky empanadas stuffed with a rich and creamy crab filling make for the ultimate indulgence. Sweet lump crab, velvety cream cheese, and a touch of Old Bay are folded together with fresh herbs and peppers for a balance of flavor and texture in every bite. Fried until crisp and paired with a zesty remoulade sauce, these jumbo crab empanadas are irresistible whether you’re serving them as an appetizer, party bite, or a savory treat just for yourself.

Course Appetizer, brunch

Cuisine American, latin

Keyword appetizers, crab, empanadas, seafood

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 empanadas

Author kingcooks

Ingredients

• 8-10 6- inch Empanada wrappers
• Canola oil for frying

Jumbo Crab Filling

• 8 oz cream cheese softened
• 8 oz lump crab meat
• 4 oz claw crab meat
• 1 1/4 cups mozzarella shredded
• 1/4 cup shallot minced
• 1/4 cup red bell pepper chopped
• 2 tbsp parsley freshly chopped
• 1 tbsp green onion minced
• 1 tsp Worcestershire sauce
• 1 tsp garlic paste or minced
• 1 tsp Old Bay seasoning
• 1 tsp black pepper

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper optional

Instructions

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Jumbo Crab Filling

• In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
• Once combined, gently fold in the lump crab meat and set aside.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a generous spoonful of the jumbo crab filling at the center, leaving about a half-inch border around the edge to allow for sealing.
• Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy remoulade sauce and enjoy!

Braised Short Rib Empanadas with Creamy Poblano Dipping Sauce

There’s something about an empanada that feels like pure comfort. The way the golden crust shatters with the first bite, giving way to melty cheese and a filling so rich it feels like it took all day to get there; because, well, it did. These braised short rib empanadas aren’t just a snack, they’re a full experience. Slow cooked beef, kissed with red wine and smoky poblano BBQ sauce, folded into flaky pastry with mozzarella and fried until perfectly crisp. And just when you think it can’t get better, you dunk it into a cool and creamy poblano sauce that ties everything together.

This recipe is indulgent, yes, but it’s also a little show stopping. Serve these at a gathering and watch them disappear faster than you can fry them. Or keep them all to yourself and savor one warm bite at a time.

Why You’re Going to Love This Recipe

• Slow braised flavor – The short rib is cooked low and slow with red wine, beef broth, and roasted poblano BBQ sauce until it’s fork tender and bursting with flavor.
• Cheesy layers – Mozzarella melts into the filling and binds it together while giving every bite that gooey pull we all love.
• Crisp and golden – Frying the empanadas gives you that perfect crunch with a soft, savory filling inside.
• The sauce steals the show – The creamy poblano dip adds a cool, smoky balance that makes these empanadas irresistible.
• Party perfect – These work as appetizers, snacks, or the main event. They’ll stand out on any table.

Ingredients You’ll Need

Short Rib Filling

• Short rib, boneless
• Beef broth
• Dry red wine
• Tenayo Roasted Poblano Mexican Style BBQ Sauce
• Onion, chopped
• Celery, chopped
• Bell peppers, chopped
• Tomato paste
• Oregano, dried
• Bay leaves
• Salt
• Pepper

Empanadas

• Empanada wrappers
• Mozzarella cheese, shredded
• Canola oil, for frying

Creamy Poblano Dipping Sauce

• Mexican crema
• Tenayo Roasted Poblano Mexican Style BBQ Sauce

How to Make Braised Short Rib Empanadas

Make the Creamy Poblano Dipping Sauce

In a small bowl, stir together Mexican crema and roasted poblano BBQ sauce. Cover and chill until ready to serve.

Make the Short Rib Filling

1. Season short rib chunks with salt and pepper. Sear on both sides in a hot pan with oil until browned, about 3 to 4 minutes per side. Remove and set aside.
2. In the same pan, sauté onion, celery, and bell peppers until softened. Add tomato paste and cook a few minutes to deepen the flavor.
3. Deglaze with red wine and let it reduce slightly. Add the beef back to the pot along with beef broth, roasted poblano BBQ sauce, oregano, salt, pepper, and bay leaves.
4. Cover and simmer until the short rib is fork tender, about 1 to 2 hours.
5. Shred the beef into small chunks, mixing it with some of the braising liquid for moisture and flavor. Let cool slightly before assembling.

Assemble and Fry

1. Place an empanada wrapper on a clean surface. Add a layer of mozzarella cheese, followed by a spoonful of short rib filling, then another sprinkle of cheese.
2. Fold the wrapper in half, sealing the edges tightly. Crimp with a fork for a secure seal.
3. Heat oil to 350°F. Fry the empanadas in batches until golden brown and crisp, about 4 to 5 minutes.
4. Transfer to a cooling rack and repeat with remaining wrappers and filling.

Serve hot with the creamy poblano dipping sauce on the side.

Storage and Reheating

• To store: Keep cooled empanadas in an airtight container in the fridge for up to 3 days.
• To freeze: Freeze un-fried assembled empanadas on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry straight from frozen.
• To reheat: Warm leftovers in an oven or air fryer at 350°F until crisp and heated through. Avoid the microwave if you want to keep the crunch.

Final Thoughts

These braised short rib empanadas are the kind of recipe that makes you slow down and savor each bite. From the tender beef to the molten cheese and crisp shell, they’re pure comfort wrapped in pastry. The creamy poblano sauce takes it all to another level, giving you smoky, tangy, and cooling contrast in every dip. Make them for a celebration, a game day spread, or a cozy night in—you won’t regret it.

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Braised Short Rib Empanadas

Golden, flaky empanadas filled with tender, slow braised short rib, melty mozzarella, and a smoky kick of roasted poblano BBQ sauce. These are the kind of bites that stop conversations mid sentence. Each crisp pocket delivers layers of richness, from the savory beef and wine infused braise to the creamy poblano dipping sauce that cools and complements every bite. Perfect for a party spread, game day snacking, or when you just want comfort food with a bold twist, these empanadas take indulgence to the next level.

Course Appetizer, lunch, Main Course

Cuisine American, Mexican

Keyword empanadas, short ribs

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 12 empanadas

Author kingcooks

Ingredients

• 9-12 Empanada wrappers
• 2-3 cups mozzarella cheese shredded
• Canola oil for frying

Short Rib Filling

• 2-2 1/2 lbs short rib boneless
• 2 cups beef broth
• 1 cup dry red wine
• 1/2 cup Tenayo Roasted Poblano Mexican Style BBQ Sauce
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup bell peppers chopped
• 1/4 cup tomato paste
• 1 tbsp oregano dried
• 2 bay leaves
• 1 tsp salt
• 1 tsp pepper

Creamy Poblano Dipping Sauce

• 1/2 cup Mexican crema
• 1/4 cup Tenayo roasted poblano Mexican style sauce

Instructions

Creamy Poblano Dipping Sauce

• In a small bowl add all ingredients listed under “Creamy Poblano Dipping Sauce.” Mix thoroughly and set in the fridge until ready to serve.

Short Rib Filling

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions, celery and bell peppers for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Return the seared short rib to the pot with a generous amount of Tenayo’s Roasted Poblano Mexican Style BBQ Sauce and beef stock.
• Season with oregano, salt, pepper, and add a few whole bay leaves.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 1-2 hours.
• Once the short rib is tender, remove from the sauce and break it apart into small chunks. Mix the shredded short rib with about a cup of the sauce and set aside to cool slightly.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a layer of shredded mozzarella cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon a generous spoonful of the cooled, shredded short rib over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Top with more mozzarella cheese. This double layer of cheese adds flavor and helps bind the filling together.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy poblano dipping sauce and enjoy!

Crab Rangoon Egg Rolls

If you love crispy appetizers that are creamy, cheesy, and downright irresistible, these Crab Rangoon Egg Rolls are going to be your new favorite. They take everything you love about classic crab rangoon and wrap it up in a crunchy golden egg roll shell. The result is a handheld bite that’s perfect for snacking, game day spreads, or party platters.

Why You’re Going to Love This Recipe

• Combines the best of both worlds: creamy crab rangoon filling and the crunch of an egg roll.
• Easy to make ahead and cook in different ways, whether fried, baked, or air fried.
• Paired with a homemade creamy sweet chili dipping sauce that balances sweet, spicy, and tangy flavors.
• A crowd-pleasing appetizer that disappears quickly at gatherings.

Ingredients You’ll Need

Egg roll wrappers
Canola oil for frying

Crab Rangoon Filling
Cream cheese
Surimi seafood imitation crab, chopped
Mozzarella cheese, shredded
Green onion, chopped
Parsley, chopped
Onion powder
Garlic, minced or powder
Sugar
Salt

Creamy Sweet Chili Sauce
Sweet chili sauce
Mayonnaise

Egg Wash
Egg
Water

How to Make Crab Rangoon Egg Rolls

Prepare the Sauce
In a small bowl mix together the sweet chili sauce and mayonnaise until smooth. Place in the fridge until ready to serve.

Make the Egg Wash
Whisk together the egg and water. Set aside.

Make the Filling
In a large mixing bowl combine cream cheese, imitation crab, mozzarella, green onion, parsley, onion powder, garlic, sugar, and salt. Mix until creamy and evenly combined.

Assemble the Egg Rolls
Place two egg roll wrappers on a flat surface. Spoon a few tablespoons of the crab rangoon filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge and repeat with the remaining filling until all the egg rolls are assembled.

Frying Instructions
Heat canola oil in a pot to 350°F. Fry the egg rolls in batches for about 3 to 4 minutes, until golden brown and crispy. Drain on a paper towel lined plate or cooling rack.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil. Place in a single layer in the basket with space between each one. Cook 8 to 10 minutes, flipping halfway through, until crispy and golden.

Baking Instructions
Preheat the oven to 400°F. Arrange the egg rolls on a parchment lined baking sheet. Lightly brush or spray with canola oil. Bake for 18 to 20 minutes, turning halfway through, until golden brown and heated through.

Serving Suggestions

Serve your Crab Rangoon Egg Rolls hot with the creamy sweet chili dipping sauce and fresh lemon wedges. They make the perfect appetizer for parties, holiday spreads, or even a fun dinner idea when paired with stir-fried veggies or fried rice.

Storage and Reheating

Leftover egg rolls can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer at 350°F until hot and crispy again. For longer storage, freeze before cooking and fry or bake straight from frozen, adding a few extra minutes to the cooking time.

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Crab Rangoon Egg Rolls

These Crab Rangoon Egg Rolls are a fun twist on the classic appetizer, combining everything you love about creamy, cheesy crab rangoon with the satisfying crunch of golden egg rolls. Each bite is filled with a rich blend of cream cheese, imitation crab, mozzarella, and fresh herbs, all wrapped tightly in a crisp shell. Whether fried, baked, or air-fried, they deliver that irresistible crunch followed by a luscious, savory filling. Paired with a creamy sweet chili dipping sauce, they are the ultimate snack or party starter that will disappear as quickly as you serve them.

Course Appetizer

Cuisine American, Asian

Keyword crab rangoon, egg rolls

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 10-12 egg roll wrappers
• Canola oil for frying

Crab Rangoon Filling

• 16 oz cream cheese
• 8 oz surimi seafood imitation crab chopped
• 2 1/2 cups mozzarella cheese shredded
• 1/4 cup green onion chopped
• 2 tbsp parsley chopped
• 1 tsp onion powder
• 1 tsp garlic minced or powder
• 1 tsp sugar
• 1/2 tsp salt

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cups mayo

Egg Wash

• 1 large egg
• 1 tbsp water

Instructions

Creamy Sweet Chili Sauce

• In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Crab Rangoon Filling

• In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the crab rangoon filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 10-12 egg rolls.

Frying Instructions

• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

Egg Rolls x Seafood (WATCH HERE)

If you love crispy, golden egg rolls with a rich, indulgent filling, this Seafood Egg Rolls recipe is a must-try. Packed with buttery lobster, succulent shrimp, sweet crab, and creamy white cheddar, each bite is bursting with flavor. The homemade remoulade sauce adds a tangy, zesty finish that makes them irresistible. Whether you fry, bake, or air fry, these egg rolls bring restaurant-quality taste straight to your table.

Why You’ll Love This Recipe

• A luxurious seafood filling with lobster, shrimp, and crab for a rich, decadent flavor
• Perfectly crispy exterior whether fried, baked, or air fried
• Homemade remoulade sauce that pairs beautifully with the savory filling
• Versatile for parties, appetizers, or a special dinner treat
• Easy to customize with your favorite seafood or cheeses

Ingredients for Seafood Egg Rolls

Egg Rolls
Egg roll wrappers
White cheddar cheese slices
Canola oil, for frying

Seafood Filling
Lobster tails
Large shrimp, deveined and shelled
Jumbo lump crab
Crab meat
Mayonnaise
Unsalted butter
Red onion, diced
Bell peppers, diced
Green onion, diced
Parsley, chopped
Old Bay seasoning
Salt
Black pepper

Egg Wash
Egg
Water or milk

Remoulade Sauce
Mayonnaise
Fresh parsley, chopped
Fresh chives, chopped
Dijon mustard
Black pepper
Worcestershire sauce
Onion powder
Lemon juice
Old Bay seasoning
Paprika

How to Make the Remoulade Sauce

Mix together all ingredients for the remoulade sauce in a small bowl until smooth. Cover and refrigerate until ready to serve.

How to Make the Egg Wash

Whisk the egg and water or milk in a small bowl until smooth. Set aside.

How to Prepare the Seafood Filling

In a pot over low heat, melt the butter completely. Add the lobster, shrimp, garlic, thyme, and salt. Stir occasionally and allow the seafood to poach gently for several minutes until partially cooked. The butter should remain at a gentle simmer without bubbling.

Once the seafood is about three-quarters cooked, remove it from the butter and let it rest for a few minutes. Once cooled, cut the lobster and shrimp into bite-sized pieces.

In a large mixing bowl, combine the mayonnaise, cooked lobster and shrimp, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, Old Bay, and black pepper. Gently fold in the jumbo lump crab to keep the pieces intact.

How to Assemble the Egg Rolls

Place two egg roll wrappers on a flat surface. Spoon the seafood filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides toward the center. Roll tightly toward the top corner, sealing the edge. Repeat until all filling is used.

Frying Instructions

Heat canola oil in a deep pot to 350°F. Fry egg rolls in batches until golden brown and crispy, about a few minutes per batch. Drain on a paper towel-lined plate or wire rack.

Air Fryer Instructions

Preheat the air fryer to 375°F. Lightly brush or spray egg rolls with canola oil, coating all sides. Arrange in a single layer in the basket with space between each. Cook for 8 to 10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

Preheat the oven to 400°F. Place egg rolls on a parchment-lined baking sheet. Brush or spray with canola oil to help them crisp. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.

Serving Suggestions

Serve hot with lemon wedges and the homemade remoulade sauce for dipping. These egg rolls pair perfectly with a fresh side salad or crispy fries for a complete meal.

Storage and Reheating

Store any leftover egg rolls in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to bring back their crispiness. For longer storage, freeze uncooked egg rolls and cook directly from frozen, adding a few extra minutes to the cooking time.

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Crispy Seafood Egg Rolls

Golden, crispy, and loaded with decadent seafood, these egg rolls are anything but ordinary. Each bite is packed with buttery lobster, tender shrimp, sweet crab, and creamy white cheddar, all wrapped up in a flaky shell. Whether fried, baked, or air-fried, they deliver restaurant-quality flavor right from your kitchen, especially when paired with a tangy homemade remoulade sauce.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword egg rolls, seafood

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 2 cups white cheddar cheese slices
• Canola oil for frying

Seafood Filling

• 1-2 lobster tails deveined and shelled
• 1/2 lbs shrimp deveined and shelled
• 8 oz jumbo lump crab
• 4 oz crab meat
• 1 cup mayonnaise
• 1 cup butter unsalted
• 1/4 cup red onion diced
• 1/4 cup bell peppers diced
• 1/4 cup green onion diced
• 2 tbsp parsley chopped
• 1 tsp old bay
• 1/2 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika

Instructions

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Seafood Filling

• In a pot over low heat at butter. Once the butter is melted completely, slowly add in the lobster, shrimp, garlic, thyme and salt.
• Stir occasionally and allow the lobster and shrimp to pouch for 5-6 minutes. The butter should be at a gentle simmer, no bubbling.
• Once cooked 75% of the way through, remove from the butter and set aside to rest for a few minutes.
• Once cooled, cut the lobster and shrimp into bite sized pieces.
• To a large bowl, add mayonnaise, the pouched shrimp and lobster, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, old bay and black pepper.
• Mix to combine then gently fold in jumbo lump crab meat.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center.
• Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 9-10 egg rolls.

Frying Instructions

• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one.
• Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

Cheesy, Crispy, Delicious

If you’ve ever found yourself torn between ordering General Tso’s Chicken or indulging in crispy, cheesy rice balls, this recipe delivers the best of both worlds. These General Tso Chicken Crispy Rice Balls are crunchy on the outside, rich and gooey on the inside, and packed with all the bold flavor of your favorite takeout dish. Made easy with InnovAsian’s General Tso’s Chicken and Sticky White Rice, they’re the perfect appetizer, game day snack, or late-night craving cure.

Why You’re Going to Love This Recipe

• Uses frozen favorites for easy prep without sacrificing flavor
• Golden, crispy crust with a melty mozzarella center
• The perfect mix of sweet, spicy, creamy, and savory
• Pairs beautifully with a tangy-sweet chili dipping sauce
• Crowd-pleasing and perfect for parties or potlucks

Ingredients You’ll Need

General Tso’s Chicken
Sticky White Rice
Mozzarella cheese, cubed
Green onion, sliced
Canola oil, for frying

Egg Wash
Large eggs
Water

Seasoned Breadcrumbs
Panko breadcrumbs
Sesame seeds
Onion powder
Garlic powder
Black pepper
Salt

Creamy Sweet Chili Sauce
Japanese mayonnaise
Sweet chili sauce
Water

How to Make General Tso Chicken Crispy Rice Balls

Prepare the Chicken
Air fry the InnovAsian General Tso’s Chicken according to the package instructions. While the chicken cooks, warm the included sweet and spicy Asian-style BBQ sauce in the microwave using 10-second intervals until heated through.

Cook the Rice
Follow the instructions on the InnovAsian Sticky White Rice box. Once cooked, let it cool for 5 to 10 minutes so it’s easier to handle.

Make the Egg Wash and Breadcrumbs
Whisk together the eggs and water for the egg wash. In a separate bowl, mix the panko breadcrumbs with sesame seeds, onion powder, garlic powder, black pepper, and salt.

Mix and Form the Rice Balls
Chop the cooked General Tso’s Chicken into bite-sized pieces. Add it to a large bowl with the cooked rice, cubed mozzarella, green onion, and the warmed sauce. Mix everything thoroughly until well combined.
Using your hands, form the mixture into firm balls slightly larger than a golf ball, pressing to ensure they hold their shape.

Bread the Rice Balls
Dip each rice ball into the egg wash, then into the seasoned breadcrumbs. Repeat by dipping once more into the egg wash and finishing with a final dredge in the breadcrumbs. Press gently so the coating sticks.

Fry Until Golden
Heat a pot of canola oil to 350°F. Working in batches, fry the rice balls for 3 to 4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Make the Creamy Sweet Chili Sauce
In a small bowl, stir together the Japanese mayonnaise, sweet chili sauce, and water until smooth and creamy.

Serve and Enjoy
Serve your crispy rice balls hot with a generous side of the creamy sweet chili sauce for dipping. Get ready to savor the crunch, the cheese pull, and that sweet heat in every bite.

Storage and Reheating

Store any leftover rice balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or air fryer at 375°F for 6 to 8 minutes, or until hot and crispy again. Avoid microwaving to preserve the crunch.

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General Tso’s Chicken Crispy Rice Balls

If you’re craving something crispy, cheesy, and wildly addictive, these General Tso’s Chicken Crispy Rice Balls are about to become your new obsession. Inspired by your favorite takeout dish and made easy with InnovAsian’s heat-and-serve chicken and sticky white rice, each bite is packed with gooey mozzarella, scallions, and that sweet-and-spicy General Tso’s sauce we all know and love. Golden and crunchy on the outside, rich and savory on the inside, these rice balls are everything you didn’t know you needed. Serve them with a creamy sweet chili dip and watch them disappear before they even hit the table.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword chicken, general tso, rice balls

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• 1 18oz box of InnovAsian General Tso’s Chicken
• 1 18oz box of InnovAsian Sticky White Rice
• 1 cups mozzarella cheese cubbed
• 1/4 cup green onion sliced
• Canola oil for frying

Egg Wash

• 2 large

  eggs


• 2 tbsp water

Seasoned Breadcrumbs

• 2 cups panko breadcrumbs
• 1 tbsp sesame seeds
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

Creamy Sweet Chili Sauce

• 1 cup Japanese mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp water

Instructions

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.

Sticky White Rice

• Prepare the sticky white rice by following the packaged instructions. Once cooked set aside to cool for 5-10 minutes.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Creamy Sweet Chili Sauce

• In a small bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce” and set aside once combined.

Assemble

• Heat a pot of canola oil to 350F.
• Now that the general tso’s chicken is cooked, cut into bite sized pieces and to a large bowl with the cooked sticky white rice, green onion, cubbed mozzarella cheese and finally, the warmed sweet and spicy asian-style bbq sauce.
• Mix thoroughly to combine. Then, with your hands, form into balls slightly larger than a golf ball. Press firmly to assure the balls stick together.
• Once formed, dip into the egg wash then into the seasoned breadcrumbs, back into the egg wash and then a final dredging in the seasoned breadcrumbs. Again pressing firmly so the coating adheres.
• Working in batches, add the balls to the hot oil and fry until they are golden brown and crispy. This should take about 3-4 minutes.
• Once cooked serve immediately with a side of the creamy sweet chili sauce and enjoy!

Seafood Macaroni Salad

This isn’t your average macaroni salad. It’s a chilled seafood lover’s dream—creamy, tangy, herb-laced, and loaded with tender grilled shrimp and sweet, luxurious crab. Perfect as a summer side or light main dish, this seafood macaroni salad brings the freshness of the coast right to your table.

Whether you’re planning a cookout, picnic, or weekday lunch, this cold seafood pasta salad checks all the boxes: bold flavor, beautiful presentation, and minimal prep. And thanks to Hellmann’s Real Mayonnaise, every bite is rich, smooth, and satisfying.

Why You’re Going to Love This Seafood Macaroni Salad

Elevated and Easy
This dish looks and tastes gourmet but comes together with simple ingredients and just a few easy steps.

Coastal Flavor
Sweet claw crab, delicate lump crab, and perfectly grilled shrimp marinated in creamy mayo make every bite feel like a beachside indulgence.

Herb-Infused Creaminess
A vibrant dressing with lemon juice, Dijon mustard, parsley, and chives ties it all together with fresh flavor and a touch of tang.

Perfect for Make-Ahead Meals
It’s even better after a little time in the fridge, which makes it an ideal prep-ahead option for gatherings or grab-and-go lunches.

Versatile and Crowd-Pleasing
Serve it chilled as a side dish, a light main, or a standout addition to your next summer spread.

Ingredients You’ll Need

Pasta Base
Elbow macaroni or shells cooked until just tender, rinsed in cold water and cooled completely.

Seafood
Grilled shrimp marinated in Hellmann’s Real Mayonnaise, lemon zest, garlic, and spices
Jumbo lump crab meat for delicate texture
Claw crab meat for sweet, flavorful depth

Creamy Herb Dressing
Hellmann’s Real Mayonnaise for a rich, velvety base
Celery, red onion, and bell peppers for crunch and color
Dijon mustard and lemon juice for brightness
Parsley, chives, and celery seed for fresh herbal notes
Salt and pepper to taste

How to Make It

Grill the Shrimp
Toss peeled and deveined shrimp with mayonnaise, garlic, lemon zest, paprika, salt, and pepper. Let it marinate briefly while you preheat your grill.
Grill the shrimp until slightly charred and opaque, then let them cool completely.

Make the Dressing
In a large bowl, stir together the mayonnaise, celery, red onion, bell pepper, Dijon, lemon juice, parsley, chives, and celery seed. Season with salt and pepper to taste.

Assemble the Salad
Add the cooled pasta to the bowl with the dressing. Toss in the grilled shrimp and claw crab meat. Gently fold in the jumbo lump crab to keep it whole and delicate.
Top with a dusting of paprika and a sprinkle of fresh chives.

Serving and Storage Tips

Serve this salad cold with lemon wedges on the side. It pairs beautifully with grilled vegetables, corn on the cob, or buttery crackers.
Store any leftovers in an airtight container in the fridge. For best texture and flavor, enjoy within two to three days. Stir before serving.

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Seafood Macaroni Salad

Tender macaroni pasta, succulent grilled shrimp marinated in Hellmann’s Real Mayonnaise, delicate jumbo lump and claw crab meat for a luxurious seafood experience. The vibrant, herb-infused mayonnaise dressing ties it all together with just the right balance of tang, crunch, and freshness. Whether you’re serving it as a side or a light main, this salad is guaranteed to become a staple in your summer recipe rotation.

Course brunch, dinner, lunch

Cuisine American

Keyword macaroni salad, pasta salad, seafood

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 1 lb elbow macaroni or shells, cooked al dente, rinse in cold water and set aside to cool
• 8 oz jumbo lump crab meat
• 4 oz crab claw meat

Grilled Shrimp

• 1 lb shrimp peeled and deveined
• 1/4 cup Hellmann’s Real Mayonnaise
• 1 tsp garlic minced or paste
• 1 tsp lemon zest
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper

Creamy Dressing

• 1 /12 to 2 cups Hellmann’s Real Mayonnaise
• 1/2 cup celery finely chopped
• 1/4 cup red onion finely chopped
• 1/4 cup bell peppers finely chopped
• 2 tbsp dijon mustard
• 2 tbsp lemon juice
• 2 tbsp parsley finely chopped
• 2 tbsp chives finely chopped
• 1 tsp celery seed
• Salt to taste
• Pepper taste

Instructions

Grilled Shrimp

• Pre-heat grill to 400F.
• In a large bowl add all ingredients listed under “Grilled Shrimp.” Mix throughly and all to marinate for 10-15 minutes.
• Grill the shrimp for 2-3 minutes on both sides until slightly charred and opaque.
• Once cooked, set aside to cool completely.

Creamy Dressing

• In a large bowl combine all ingredients listed under “Creamy Dressing.” Mix thoroughly and set aside.

Assemble

• To the large bowl with the creamy dressing, add the cooked pasta of your choice, the crab claw meant and cooled grilled shrimp. Once combined, gently fold in the jumbo lump crab meat.
• Garnish with chives and a light dusting of paprika. Serve immediately and enjoy!

Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are what happens when takeout-inspired comfort meets taco night magic. Perfectly crunchy wonton shells are fried to a golden crisp, then filled with air-fried honey chicken tossed in a sticky sweet glaze. A bright, refreshing cilantro cabbage slaw adds the perfect bite of crunch and tang, and a drizzle of Kewpie mayo ties it all together. It’s bold, it’s vibrant, and it’s dangerously easy to devour.

Why You’re Going to Love This Recipe

• Combines crispy texture with bold, sweet and savory flavor
• Uses store-bought crispy honey chicken for ease and speed
• Perfect for parties, small bites, or a fun dinner night
• Customizable with your favorite toppings
• The fried wonton shells are light, crunchy and addictively good

Ingredients
Canola oil for frying
Wonton wrappers
InnovAsian crispy honey chicken

Cilantro Cabbage Slaw
Purple cabbage
Green onion
Cilantro
Vinegar
Sesame oil
Sesame seeds
Sugar
Salt
Black pepper

Garnish
Kewpie mayo
Cilantro

How to Make the Slaw

In a large bowl, combine the cabbage, green onion, cilantro, vinegar, sesame oil, sesame seeds, sugar, salt and pepper. Mix everything thoroughly until the slaw is well coated and vibrant. Set it aside while you prep the rest.

How to Fry Wonton Taco Shells

Heat a pot of oil to 350F. Gently add one wonton wrapper at a time into the oil. As soon as it begins to cook, grab one end with tongs and fold it over, holding it in place to form a taco shell. After holding for a few seconds, flip to fry both sides until golden and crispy. Transfer to a cooling rack and repeat until all shells are done.

Cook the Crispy Honey Chicken
Arrange the frozen chicken in your air fryer tray or basket and cook according to the package instructions. While it cooks, warm the sweet sauce with honey in a microwave-safe bowl using 10 second intervals. Once the chicken is crispy, toss it in the sauce until fully coated.

Assemble the Tacos
Fill each crispy wonton shell with sauced honey chicken. Add a scoop of the cilantro cabbage slaw on top, followed by a drizzle of Kewpie mayo and a sprinkle of chopped cilantro.

How to Store Leftovers
These tacos are best enjoyed fresh, but any leftover slaw can be stored in the fridge in an airtight container for a day or two. If you have extra chicken, keep it separate from the shells to maintain crispiness. Reheat in the air fryer before serving.

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Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are the perfect fusion of bold flavor and satisfying crunch. Air-fried chicken bites coated in a sticky sweet honey glaze are tucked into golden fried wonton shells, then topped with a vibrant cilantro cabbage slaw and a drizzle of creamy Kewpie mayo. They’re fun to make, wildly delicious, and perfect for a crowd or a solo indulgence.

Course Appetizer, dinner, lunch

Cuisine Asian

Keyword chicken, crispy, tacos

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying
• 6-8 wonton wrappers
• 1 18 oz box InnovAsian Crispy Honey Chicken

Cilantro Cabbage Slaw

• 1 1/2 cup purple cabbage thinly sliced
• 1/4 cup green onion chopped
• 1/4 cup cilantro chopped
• 1 tbsp vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Garnish

• Kewpie mayo
• Cilantro chopped

Instructions

Cilantro Cabbage Slaw

• In a large bowl, add all ingredients listed under “Cilantro Cabbage Slaw.” Mix thoroughly and set aside.

Wonton Taco Shells

• Heat a pot of oil to 350F.
• Add a wonton wrapper to the oil. Immediately as it starts to cook, grab one end with tongs and fold over, holding it in place to form a taco shape.
• Hold for 5 to 6 seconds and flip to cook both sides. Cook until the wonton is crispy throughout.
• This should take 30 to 60 seconds. Once cooked, transfer to a cooling rack. Repeat until all wontons are done.

Crispy Honey Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the sweet sauce with honey.

Assemble

• Stuff the crispy wonton tacos with the sauced crispy chicken. Top with additional sauce and the cilantro cabbage slaw. Garnish with kewpie mayo and cilantro. Enjoy!

Two Classics Become One
Craving something cheesy crispy and wildly satisfying? These Pepperoni Pizza Mozzarella Sticks are your next must-make snack. Loaded with gooey cheese and packed with bold pepperoni flavor every bite delivers that classic pizza magic in crunchy handheld form. Whether you’re entertaining friends or indulging solo this is finger food that feels like a full-on experience.

Why You’re Going to Love This Recipe

• It combines two classic comfort foods into one irresistible snack
• Crispy on the outside gooey and flavorful on the inside
• Great for parties game day or anytime cravings hit
• Make ahead and freeze for quick-fry convenience
• Pairs perfectly with pizza sauce for dipping

Ingredients You’ll Need

For the Filling
Cream cheese creates a smooth creamy base
Mini or diced pepperoni adds bold meaty flavor
Shredded mozzarella brings that melty stretchy texture
Garlic oregano salt and pepper give it that classic pizzeria flair
Fresh parsley adds a pop of color and freshness

For the Breading
Panko breadcrumbs deliver an extra crispy coating
Parmesan cheese boosts the flavor
Salt and black pepper round it out

For the Egg Wash
Eggs and water help the breadcrumbs stick
This double-dip method ensures a thick even crust

For Frying and Garnish
Canola oil for frying
Fresh parsley and grated Parmesan to finish
Pizza sauce for dipping

How to Make Pepperoni Pizza Mozzarella Sticks (WATCH HERE)

Prepare the Filling
In a large bowl mix together the cream cheese pepperoni mozzarella herbs and spices until fully combined. Spread the mixture onto a parchment-lined sheet pan and smooth it into an even layer. Freeze for a couple of hours until the mixture is firm and easy to cut.

Set Up Your Dredging Station
Mix your panko breadcrumbs Parmesan salt and pepper in one bowl. In another bowl whisk together your eggs and water for the egg wash.

Assemble and Fry
Once the filling is firm cut it into uniform sticks. Dip each piece in the egg wash then dredge in the breadcrumb mixture. Repeat this step for a second coating pressing the breadcrumbs on firmly so they adhere.
Heat your oil to the right temperature and fry the sticks in batches until they’re golden brown and crispy.

Serve and Enjoy
Sprinkle with grated Parmesan and chopped parsley. Serve hot with a side of warm pizza sauce for dipping.

Make Ahead Tips
You can fully bread the sticks and freeze them until you’re ready to fry. No need to thaw just fry straight from frozen a little longer until golden and heated through.

Reheating Leftovers
Reheat in an air fryer or oven until crisp and warmed through. Avoid microwaving to keep that crunchy coating intact.

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Pepperoni Pizza Mozzarella Sticks

These Pepperoni Pizza Mozzarella Sticks are everything you love about a slice of pizza turned into ooey gooey cheesy goodness wrapped in a crispy golden bite. Loaded with creamy mozzarella tangy pepperoni and Italian herbs they are bold nostalgic and completely irresistible. Whether you are hosting game night or just in the mood for something indulgent these fried sticks are guaranteed to steal the spotlight. Dip them in warm pizza sauce and savor that perfect pull because these are not your average mozzarella sticks.

Course Appetizer

Cuisine American, Italian

Keyword appetizers, mozzarella sticks, pizza

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Author kingcooks

Ingredients

• Canola oil for frying
• Pizza sauce for serving

Pepperoni Pizza Filling

• 16 oz cream cheese softened
• 2 cup pepperoni mini or diced
• 2 cups mozzarella cheese shredded
• 1 1/2 cup mozzarella cheese shredded
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1 tsp oregano dried
• 1/2 tsp salt
• 1/2 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1/2 cup Parmesan cheese grated
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Garnish

• Parmesan cheese grated
• Parsley chopped

Instructions

Pepperoni Pizza Filling

• In a bowl, add all the ingredients listed under “Pepperoni Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Heat a pot of canola oil to 350F.
• Once the pepperoni filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of pizza sauce and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.