Ingredients
Scale
- 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