Cantonese Chicken Egg Roll (广式鸡肉春卷)
User Reviews
5
Cantonese Chicken Egg Roll (广式鸡肉春卷)
Description
This recipe for Cantonese Chicken Egg Roll combines ground chicken with rehydrated shiitake mushrooms, bamboo shoots, and carrots cooked together with a blend of oyster sauce, Shaoxing wine, sugar, and white pepper to create a flavorful filling. It’s prepared by cooking the filling separately before cooling it to assemble inside spring roll wrappers. Frying the rolls in vegetable oil crisps the wrappers while keeping the filling moist and tender. The process ensures the rolls maintain a balance between crispy texture and juicy interior.
The flavor profile includes a mild sweetness from sugar and a savory depth from oyster sauce and mushrooms, complemented by a light heat from white pepper. The carrots and bamboo shoots add a gentle crunch supporting the softer chicken and mushrooms. The method relies on frying the assembled rolls just before serving to preserve crispness.
These egg rolls can be enjoyed on their own or alongside dipping sauces such as sriracha for spice or sweet chili for a milder sweet contrast. They work well as appetizers or snacks for gatherings or meals.
Cooling the filling before assembly helps prevent the wrappers from becoming soggy during frying. Ensure the wrappers are fully thawed if frozen to avoid tearing. Use neutral vegetable oil for frying and monitor the oil temperature to achieve golden crispness without overcooking.
Ingredients
- 1 pack spring roll wrapper thawed if using frozen
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
Filling
- 4 to 5 shiitake mushrooms yield 1/4 cup once sliced, medium-sized; dried
- 1/2 small bamboo shoot , sliced into strips (or 1 cup canned bamboo shoot)
- 1 small carrot , sliced into strips (yield 1/2 cup strips)
- vegetable oil (for frying)
- 2 cloves garlic , grated
- 2 green onions , sliced
- 8 oz (225) ground chicken
Dipping Sauce options (*Footnote 1)
- sriracha
- sweet chili sauce
Instructions
- Add dried shiitake mushrooms into a small bowl and add hot water to cover. Let rehydrate for 10 to 15 minutes, until turning tender. Gently rub mushrooms to remove dirt. Discard the liquid. Squeeze water out of the mushrooms and slice them into thin strips.
- Mix the sauce ingredients in a small bowl.
Cook the filling
- Heat 1/2 tablespoon vegetable oil in a medium-sized skillet over medium-high heat until hot. Add the ground chicken. Cook and cut the chicken into small pieces, until fully cooked. Transfer the chicken to a plate.
- Pour 1/2 tablespoon oil and the garlic into the same skillet. Stir a few times until fragrant.
- Add bamboo shoots, carrots, and shiitake mushrooms. Cook and stir for 2 minutes.
- Add back the cooked chicken and pour in the sauce. Cook and stir for a minute, until the sauce is evenly mixed with the ingredients and mostly absorbed.
- Transfer the filling to a plate and place in the fridge to cool.
Assemble the roll
- Place the spring roll wrappers onto a cutting board. Cover with damp paper towels to prevent them from drying out. Place a small bowl of water nearby.
- Work on the spring rolls one at a time: gently peel a spring roll wrapper from the stack and place it on the working surface, a pointed end facing you. Add 1 heaping tablespoon of filling and two slices of green onion onto the lower third of the wrapper. Fold the lower part of the wrapper upward to cover the filling. Tuck and roll the filling tightly upward until half way through. Fold the both sides in to secure the filling inside like an envelope. Keep rolling the filling tightly upward until it forms a roll. Rub some water onto the top point of the wrap. Gently fold and push to seal the roll. Place the roll seam side down on a cutting board or a plate. Continue working on the rest of the rolls in the same way. When you finish assembling half of the rolls, cover them with plastic wrap to prevent them from drying out. Continue to work on the rest of the rolls.
- Add enough oil into a deep pan for frying. Heat over medium-high heat until the oil reaches 350°F (170°C). Place a cooling rack over a baking tray and set it near the stove.
- Fry spring rolls in small batches without crowding the pan. Fry until the bottom side turns pale golden. Flip and continue to fry, until both sides are golden. Transfer the rolls to the strainer to drain and render the extra oil. When the next batch of rolls is cooked, move the ones from the strainer to a plate. Continue cooking the rest of the rolls.
To serve the rolls
- Serve the rolls hot as an appetizer with the dipping sauce you prefer.
Reheat leftover egg rolls
- Place leftover egg rolls on a metal baking sheet and transfer to the oven. Bake at 350°F (170°C) until the rolls are warmed up (You don’t need to preheat the oven). It takes about 10 to 15 minutes. You can also heat up the rolls in an air fryer at 300°F (150°C).
Notes
- The egg rolls have a crisp texture and are flavorful on their own.
- Pair with sriracha for a spicy kick or sweet chili sauce for a sweeter option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20egg rolls (5 to 6 servings)
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 305kcal | 15% |
| Carbohydrates | 33.6g | 11% |
| Protein | 15.9g | 32% |
| Fat | 12.8g | 20% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 37mg | 12% |
| Sodium | 276mg | 12% |
| Potassium | 330mg | 7% |
| Fiber | 2.6g | 10% |
| Sugar | 3.1g | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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