Chicken Egg Rolls

Crispy, golden chicken egg rolls filled with a savory mixture of ground chicken and fresh vegetables, perfect for gatherings or a weeknight dinner.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Asian, Chinese

Calories: 200

Ingredients Method Notes

Ingredients

For the filling

2 tablespoons vegetable oil The key to sautéing your filling and ensuring that it cooks evenly.
4 cloves garlic (minced) Adds a fragrant and savory element that elevates the entire dish.
1 lb ground chicken Juicy and tender, this protein serves as the heart of the filling.
1.5 cups cabbage (shredded) Provides a crunchy texture and balances the flavors.
1 cup carrots (shredded) Sweet and colorful, they add both nutrition and taste.
0.25 cup green onion (sliced) Offers a fresh and slightly sharp bite.
0.5 teaspoon salt Enhances all the flavors in your filling effectively.
1 teaspoon sugar A hint of sweetness to complement the savory elements.
1 tablespoon sesame oil Infuses the filling with a rich, nutty flavor.
0.5 teaspoon ground white pepper Adds a delicate heat that rounds out the flavor profile.
0.5 tablespoon cornstarch Helps bind the filling and creates a cohesive mixture.
2 tablespoons water Used for dissolving the cornstarch to create a thick sauce.
10-12 pieces egg roll wrappers The crispy shell that holds all your delicious filling together.
1 egg beaten Acts as glue to secure the wrappers as you roll them.
4 cups oil (for deep-fry) Ensures your egg rolls fry to a perfectly crispy finish.

Method

Preparation

Begin by heating 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
Add in the minced garlic, stirring until it becomes aromatic.
Now, add the ground chicken to the wok. Stir-fry until fully cooked, breaking it into small pieces.
Incorporate the shredded cabbage, carrots, and sliced green onion. Stir-fry for 1 to 2 minutes until slightly softened.
Sprinkle in the salt, sugar, sesame oil, and ground white pepper. Stir-fry for another 2 minutes.
In a separate bowl, mix the cornstarch and water until smooth. Pour into the wok, stirring for an additional 2 minutes until thickened.
Transfer the mixture to a serving dish.

Rolling and Frying

On a flat surface, lay one egg roll wrapper with one corner pointing towards you. Add about 2 tablespoons of the chicken filling in the center.
Brush the beaten egg around the outer edges of the wrapper. Fold the bottom corner over the filling, tuck in the two sides, and roll up tightly.
In a separate pot, heat about 4 cups of oil to 350°F (176°C). Fry the egg rolls in batches until golden brown and crispy.
Remove and place on a plate lined with paper towels to drain any excess oil.
Serve immediately, perhaps with a side of chili sauce for dipping.

Notes

Customize your filling with other vegetables. Test the oil using a wooden spoon for readiness. Serve with dipping sauces like sweet chili or soy sauce.