Irresistibly Crunchy Chicken Egg Rolls You’ll Crave Again
These Chicken Egg Rolls are a delicious, healthier take on classic takeout with a satisfying crunch and savory filling.
Equipment
- skillet
- Deep Frying Pan
- Wok
- Slotted Spoon
- Mixing bowl
Ingredients
For the Filling
- 1 lb Ground Chicken Feel free to substitute with ground turkey for a leaner option.
- 2 cloves Fresh Minced Garlic Fresh garlic is preferred over powdered for better flavor.
- 1 tbsp Fresh Minced Ginger Ground ginger works in a pinch.
- to taste Salt & Pepper Adjust according to your taste preference.
- 2 cups Shredded Cabbage Replace with coleslaw mix for convenience.
- 1 cup Shredded Carrots Bell peppers can be used for a different taste.
- 2 pcs Green Onion Try using chives as an alternative.
For the Wrappers
- 1 pkg Egg Roll Wrappers Make sure to seal them tightly.
- 1 tbsp All-Purpose Flour Used to create a sealing paste.
- to taste tbsp Water Combine with flour to form a thick paste.
For Frying
- 2 cups Vegetable Oil Use oil with a high smoke point like canola or peanut oil.
Instructions
How to Make Chicken Egg Rolls
- Heat a skillet over medium heat, add ground chicken, minced garlic, and ginger. Season with salt and pepper. Cook until the chicken is fully browned and the garlic is fragrant, about 5-7 minutes.
- Add shredded cabbage, carrots, and green onion to the skillet. Stir-fry for 2-3 minutes until the vegetables soften slightly. Remove from heat and let the filling cool.
- In a small bowl, combine all-purpose flour with enough water to form a thick, sticky paste. This will help seal the wrappers.
- Lay an egg roll wrapper on a flat surface, placing 2 tablespoons of the chicken filling in the center. Fold the bottom over the filling, then fold in the sides and roll tightly, sealing the edge with your sealing paste.
- In a deep frying pan or wok, heat vegetable oil to 350°F (175°C). You want enough oil to submerge the egg rolls for frying.
- Carefully place the filled egg rolls into the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes per side.
- Remove the egg rolls from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.
Notes
Optional: Garnish with sliced green onions for an extra burst of freshness. Assemble ahead and freeze for quick meals anytime.