why make this recipe
Chicken egg rolls are a delicious twist on a classic favorite. They combine savory ground chicken, crunchy vegetables, and a crispy wrapper that makes for a perfect snack or appetizer. Not only are they fun to make, but they also allow you to customize the fillings to your liking. Plus, frying them gives that irresistible crunch that everyone loves!
how to make Chicken Egg Rolls
Ingredients:
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 0.5 cup sliced green onions
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar
- 15 egg roll wrappers
- 2 tablespoons water
- 3 to 4 cups vegetable oil
Directions:
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and grated ginger, cooking for about 30 seconds.
- Add 1 pound of ground chicken to the skillet. Cook for 5 to 6 minutes, stirring until fully cooked.
- Stir in the cabbage, carrots, and green onions. Cook for an additional 3 to 4 minutes until the vegetables are tender.
- Add the soy sauce, sesame oil, salt, pepper, and sugar. Stir and cook for 1 minute, then take the skillet off the heat. Let it cool for about 15 minutes.
- Take an egg roll wrapper and place 3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides inward. Roll tightly and seal with a little water.
- In a deep pan or skillet, heat 3 to 4 cups of vegetable oil to 350 degrees Fahrenheit.
- Fry 3 to 4 egg rolls at a time for about 3 to 4 minutes until they are golden brown. Drain them on paper towels.
- Allow the egg rolls to cool for about 5 minutes before serving.
how to serve Chicken Egg Rolls
Chicken egg rolls are best served hot and crispy. You can serve them with dipping sauces like soy sauce, sweet and sour sauce, or hoisin sauce for extra flavor. They make a great appetizer for parties or a tasty snack any time!
how to store Chicken Egg Rolls
To store leftover chicken egg rolls, place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing them before frying. Freeze the rolled, un-fried egg rolls on a baking sheet, then transfer them to a freezer bag once solid. They can be stored in the freezer for up to 2 months.
tips to make Chicken Egg Rolls
- Make sure to thoroughly cool the filling before wrapping. This will prevent the wrapper from getting soggy.
- If you like extra crunch, you can add chopped water chestnuts to the filling.
- Experiment with spices and sauces to match your taste preferences.
- Be careful not to overcrowd the oil when frying, as this can lower the oil temperature and affect crispiness.
variation
You can switch up the filling by using shrimp, pork, or tofu instead of chicken. Adding other vegetables like bell peppers or bean sprouts can also give a unique flavor and texture to your egg rolls.
FAQs
Q: Can I bake the egg rolls instead of frying them?
A: Yes, you can bake them! Brush the egg rolls with oil and bake at 400 degrees Fahrenheit for about 20-25 minutes, flipping halfway through.
Q: What is the best way to reheat leftover egg rolls?
A: The best way to reheat them is to use an oven. Preheat the oven to 350 degrees Fahrenheit and place the egg rolls on a baking sheet for about 10 minutes, until heated through and crisp.
Q: Can I make the filling ahead of time?
A: Absolutely! You can prepare the filling a day in advance. Just store it in the refrigerator and wrap the egg rolls when you are ready to fry them.
Chicken Egg Rolls
Delicious chicken egg rolls filled with savory ground chicken and crunchy vegetables, perfect for snacking or as an appetizer.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 0.5 cup sliced green onions
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar
- 15 egg roll wrappers
- 2 tablespoons water
- 3 to 4 cups vegetable oil
Instructions
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and grated ginger, cooking for about 30 seconds.
- Add 1 pound of ground chicken to the skillet. Cook for 5 to 6 minutes, stirring until fully cooked.
- Stir in the cabbage, carrots, and green onions. Cook for an additional 3 to 4 minutes until the vegetables are tender.
- Add the soy sauce, sesame oil, salt, pepper, and sugar. Stir and cook for 1 minute, then take the skillet off the heat. Let it cool for about 15 minutes.
- Take an egg roll wrapper and place 3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides inward. Roll tightly and seal with a little water.
- Heat 3 to 4 cups of vegetable oil in a deep pan or skillet to 350 degrees Fahrenheit.
- Fry 3 to 4 egg rolls at a time for about 3 to 4 minutes until they are golden brown. Drain them on paper towels.
- Allow the egg rolls to cool for about 5 minutes before serving.
Notes
Serve with dipping sauces like soy sauce, sweet and sour sauce, or hoisin sauce for extra flavor. Optionally, you can bake at 400 degrees Fahrenheit for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: None
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
