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Chicken and White Sauce Squares

Chicken & White Sauce Squares


  • 12-14 egg roll wrappers
  • 2 tablespoons butter
  • 1 1/2 cup milk
  • 3 tablespoons flour
  • 3/4 cup shredded chicken cooked
  • 1/2 cup finely minced onion
  • 1/4 cup corn
  • 2 tablespoons grated carrots
  • 2 minced green chillies
  • a grating small pinch of nutmeg
  • Salt
  • Pepper
  • Oil for pan frying
  • Additional flour and water to create a 'glue' for the wrappers


  1. * Put a 8-inch saucepan over medium heat and melt the butter
  2. * Add in the flour, stirring so that the butter coats the flour as it darkens and takes on a nutty aroma
  3. * Slowly add the milk whisking briskly to combine
  4. * Once the milk is in add the remaining ingredients and stir frequently till the sauce becomes nice and thick.
  5. *Check for seasoning - you want to make sure it is well seasoned
  6. * Mix a tbsp of flour with two of water and stir well
  7. * Put out a piece of the egg roll wrapper and place a spoonful of the mixture in the middle, then fold two sides so that they overlap in the middle. Do the same to the other two sides, using the flour-water mix to 'glue' the ends to the middle.
  8. * Once you are done then shallow fry them to golden brown crispness and serve hot.

Recipe Notes

* You can make these several hours ahead but not too far in advance since the filling will make the wrapper too soft to handle.
* I have also tried this with wonton wrappers and those work too if you put a teaspoon full in the middle, seal tightly into a triangle and handle gently when frying.