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Chicken Egg Rolls

Chicken eggs rolls aren't common, but for those of you who don’t eat pork or have chicken on hand, this chicken egg roll recipe is for you! 

Prep Time
2 hrs
Cook Time
1 hr
Marinating Time
2 hrs
Total Time
5 hrs
Servings: 24
Calories: 167 kcal
Course: Appetizer
Cuisine: Chinese-American Fussion

Ingredients

For the chicken and marinade:
  • 1 pound boneless chicken thighs (cut into small strips, about ½ x 1 inch or 1 x 3 cm)
  • 1 clove garlic (minced)
  • 1 1/2 tablespoons sugar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon light soy sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon molasses
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon five spice powder
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon Red food coloring (optional)
To finish the egg rolls:
  • peanut oil (or any neutral oil, for cooking the chicken and deep-frying)
  • 16 cups cabbage (shredded; green cabbage, Taiwanese flat cabbage, or savoy cabbage)
  • 2 cups carrot (shredded)
  • 2 cups celery (finely chopped)
  • 3 scallions (finely chopped)
  • 1 1/2 tablespoons sesame oil
  • 2 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 1/4 teaspoon white pepper
  • 24 egg roll wrappers (about 1 package)
  • 1 egg (beaten)

Instructions

Marinate the chicken:
    Cup of Yum
  1. In a medium bowl, combine the chicken pieces with the garlic, sugar, hoisin sauce, Shaoxing wine, light soy sauce, salt, molasses, sesame oil, five spice powder, white pepper, and optional red food coloring, if using. Marinate overnight or for at least 2 hours.
Prepare the filling:
  1. Heat your wok until just smoking, and add 2 tablespoons of neutral oil around the perimeter of the wok. Add the marinated chicken, and spread it out in one layer around the wok. Let it sear for 2 minutes on each side. Then stir-fry the chicken until it is evenly cooked and you begin to see some light charred marks. Remove the chicken from the wok, and cool completely.
  2. Bring a large pot of water to a boil and prepare an ice bath. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes (you may have to do this in a couple batches depending on the size of your pot). Use a Chinese spider strainer to transfer the veggies to the ice bath and drain.
  3. Thoroughly squeeze out all the excess water from the vegetables by hand or put the drained veggies on a clean kitchen towel to squeeze out the water. This is a very important step. If the filling is too wet, you’ll have soggy egg rolls!
  4. Once dry, transfer the veggies to a large mixing bowl. Add the scallions, sesame oil, salt, sugar, white pepper, and cooked chicken. Toss everything together. The filling is ready to be wrapped!
Wrap & Fry the Egg Rolls:
  1. Take a small fistful of filling. Squeeze it gently in your hand until it is compressed together. With a corner of the wrapper facing you, place the filling on the wrapper. The wrapping method is similar to making a burrito. Add a thin layer of beaten egg to seal. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
  2. Fill a small, deep pot about halfway to ⅔ full with neutral oil and heat to 325°F/160°C. You need just enough oil to submerge the egg rolls.
  3. Carefully place a few egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly. Cool for a few minutes and serve!

Nutrition Information

Calories 167kcal (8%) Carbohydrates 13g (4%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 0.02g Cholesterol 27mg (9%) Sodium 454mg (19%) Potassium 196mg (6%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1907IU (38%) Vitamin C 18mg (20%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 167

% Daily Value*

Calories 167kcal 8%
Carbohydrates 13g 4%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 0.02g 1%
Cholesterol 27mg 9%
Sodium 454mg 19%
Potassium 196mg 4%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1907IU 38%
Vitamin C 18mg 20%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.