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Chicken Egg Rolls Recipe

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4 from 15 reviews

Crispy and savory Chicken Egg Rolls filled with ground chicken, fresh vegetables, and aromatic ginger and garlic, all wrapped in delicate egg roll wrappers and fried to golden perfection. Perfect as an appetizer or a delicious snack for any occasion.

Ingredients

Filling Ingredients

  • 1 lb. ground chicken
  • 3 cups green or Napa cabbage, shredded
  • 1 cup matchstick carrots
  • 1/2 cup scallions, diced
  • 3 cloves garlic, minced
  • 3 Tbsp. soy sauce
  • 1 Tbsp. ginger, minced
  • 1 tsp. brown sugar
  • 1 Tbsp. sesame oil

Wrapping and Frying

  • 8 egg roll wrappers
  • 1 Tbsp. vegetable oil (for sautéing)
  • Vegetable oil, for frying (about 1/2 inch deep)
  • Water, for sealing wrappers

Instructions

  1. Prepare the Aromatics: Heat 1 tablespoon of vegetable oil in a large nonstick pan over medium heat. Add the minced ginger and garlic, sautéing until fragrant and softened, about 1 minute.
  2. Sauté the Vegetables: Add the matchstick carrots, diced scallions, and shredded cabbage to the pan. Cook together, stirring frequently, until the vegetables are softened but still vibrant.
  3. Cook the Chicken Filling: Stir in the ground chicken, soy sauce, brown sugar, and sesame oil. Break the chicken into small pieces with a wooden spoon or potato masher. Cook thoroughly until the chicken is no longer pink, then remove the pan from heat.
  4. Assemble the Egg Rolls: Place an egg roll wrapper on a flat surface in a diamond shape. Moisten the top corner with water. Spoon about 1/2 cup of the filling into the bottom quarter of the wrapper. Carefully roll the wrapper over the filling, tuck in the sides, and finish rolling tightly. Seal the edge with water. Place the assembled egg roll seam side down on a tray and repeat with remaining wrappers and filling.
  5. Fry the Egg Rolls: In a deep skillet, heat vegetable oil to about 350°F, with a depth of approximately 1/2 inch. Carefully fry the egg rolls in batches until they turn a deep golden brown and crispy. Use a slotted spoon to remove them and drain on a wire rack lined with paper towels to remove excess oil.
  6. Serve: Serve the chicken egg rolls warm with your favorite dipping sauce, such as sweet chili or soy-based sauce.

Notes

  • You can substitute ground turkey or pork for the chicken if preferred.
  • For extra crispiness, double-fry the egg rolls by frying once until light golden, cooling, then frying again until deep golden.
  • Be careful not to overfill the wrappers to prevent them from breaking during frying.
  • Use fresh vegetables to maintain a crunchy texture inside the egg rolls.
  • Oil temperature is key; too hot and the wrappers brown too quickly, too cool and the rolls absorb excess oil.

Find it online: https://dishcooks.com/chicken-egg-rolls-recipe/