Chicken Egg Rolls
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10 pieces
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Calories
185 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Egg Rolls
Description
This recipe begins by stir-frying garlic and ground chicken until cooked, then adding shredded cabbage, carrots, and green onions. Seasonings including salt, sugar, sesame oil, and white pepper build subtle savory and aromatic notes. Cornstarch mixed with water is incorporated to create a thickened sauce that binds the filling.
The mixture is scooped onto egg roll wrappers, which are carefully wrapped with edges sealed using beaten egg to prevent leakage during frying. The filled egg rolls are deep-fried in hot oil until the wrappers turn golden brown and crisp. This ensures a crunchy outer layer contrasting with the moist, flavorful filling inside.
These egg rolls can be served as a snack, appetizer, or part of a meal. The recipe suggests variations using beef or pork instead of chicken and highlights the importance of not overfilling and sealing properly for best results.
Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 lb (500 grams) ground chicken
- 1 1/2 cups cabbage shredded
- 1 cup carrot shredded
- 1/4 cup green onion sliced
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/2 tablespoon cornstarch
- 2 tablespoons water
- 10- 12 egg roll wrappers
- 1 egg beaten
- 4 cups neutral cooking oil for deep-fry, generic cooking oil
Instructions
- Heat 2 tablespoons of vegetable oil in a wok (or skillet) over medium-high heat. Add the garlic and stir-fry until aromatic. Then, add the ground chicken and continue to stir-fry until fully cooked.
- Add the cabbage, carrots, and green onion, and stir-fry for 1 to 2 minutes. Then, add salt, sugar, sesame oil, and ground white pepper to taste. Continue to stir-fry for another 2 minutes, or until the vegetables are soft.
- Mix the cornstarch and water in a small bowl, then add it to the wok. Continue stir-frying for 2 minutes, or until the sauce thickens. Turn off the heat and transfer to a serving dish.
- Place a piece of egg roll wrapper on a flat surface. Top with 2 tablespoons of filling and brush the beaten egg around the outer edges of the wrapper. Fold the bottom part of the wrapper over the filling, then fold in the two sides and roll it up, using the beaten egg to seal the edges.
- Heat the wok with 4 cups of cooking oil to 350°F (176°C). Deep-fry the egg rolls in batches until golden brown and crispy. Remove and drain excess oil on a plate lined with paper towels. Serve immediately with chili sauce.
Notes
- Fill each wrapper with about 2 tablespoons of filling to avoid overfilling and ensure proper sealing.
- Pack the filling tightly within the wrapper to maintain shape during frying and prevent leakage.
- Seal edges with beaten egg to secure the rolls fully before frying.
- Adjust salt seasoning in the filling according to taste preferences.
- Ground beef or pork can be used as alternative proteins for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 236mg | 10% |
| Potassium | 324mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2199IU | 44% |
| Vitamin C | 5mg | 6% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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