Chicken Egg Rolls
User Reviews
5
Chicken Egg Rolls
Description
This recipe starts by cooking ground chicken with freshly minced garlic and ginger, seasoning with salt and pepper. Shredded cabbage, carrots, and thinly sliced green onions are added and stir-fried briefly to soften them while keeping some crunch. The cooked filling mixture is then scooped onto egg roll wrappers laid out with one corner pointing towards you. Each is folded carefully with sealed edges using a flour and water paste to prevent leaking during frying.
Deep frying the wrapped egg rolls at 375°F crisps the wrappers evenly while heating the filling inside thoroughly. The flour paste helps keep the rolls intact, ensuring even cooking and a uniform golden surface. The varied textures of ground chicken, crisp vegetables, and a crunchy wrapper combine for a balanced bite.
Chicken Egg Rolls make excellent finger food and can be served with dipping sauces like soy sauce or sweet chili for added flavor enhancement. Preparing the filling in advance allows for efficient assembly when ready to fry. These egg rolls are suitable for parties, snacks, or as an accompaniment to an Asian-inspired meal.
Ingredients
- 1 pound ground chicken
- 2 teaspoons garlic fresh, minced
- 1 teaspoon ginger fresh, minced
- salt to taste
- black pepper to taste
- 2 cups cabbage shredded
- 1 cup carrot shredded
- 1 green onion thinly sliced
- 14 egg roll wrappers
- 2 Tablespoons all-purpose flour
- 1 Tablespoons water
- 3 cups vegetable oil for frying
Instructions
- In a large, deep skillet add the vegetable oil. Heat oil over medium-low heat until it reaches 375 degrees F.
- In a separate large skillet, over medium-high heat, add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Season with salt and pepper. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 minutes or until mixture is heated. Turn off heat and remove skillet from burner.
- In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying)
- Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
- Carefully place 2 to 3 egg rolls at a time into the hot oil. Fry rolls for 2 minutes, using tongs to turn them, so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1 egg roll | |
| Calories | 228kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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