Chicken Egg Roll Recipe
Chinese-American · Appetizer · 45 min total
Crispy, golden egg rolls filled with savory chicken and vegetables, perfect as an appetizer or snack.
30
min prep
min prep
15
min cook
min cook
10
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 1 lb ground chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp white pepper
- 1 package (14 oz) egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Instructions
- In a large skillet, cook ground chicken over medium heat until browned, breaking it apart. Drain excess fat.
- Add garlic and ginger; cook for 1 minute. Stir in cabbage, carrots, soy sauce, sesame oil, and white pepper. Cook until vegetables are tender, about 3-4 minutes. Remove from heat and let cool slightly.
- Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, brushing the top edge with beaten egg to seal.
- Repeat with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve hot with sweet chili sauce or duck sauce.
Tips
- Ensure the filling is not too wet to prevent soggy egg rolls.
- For a healthier version, bake at 400°F for 15-20 minutes, brushing with oil.
- Leftover egg rolls can be reheated in an air fryer or oven.
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