Chicken Egg Rolls

Name: Chicken Egg Rolls
Prep time: 30 min
Cook time: 2 min
Yield: 14 serving
Ingredients: 1 pound ground chicken; 2 teaspoons fresh minced garlic; 1 teaspoon fresh minced ginger; salt and pepper; 2 cups shredded cabbage; 1 cup shredded carrots; 1 green onion; 14 egg roll wrappers; 2 Tablespoons all-purpose flour; 1 Tablespoons water; 3 cups vegetable oil

User Reviews

5.0

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
14
Calories
228 kcal
Course
Side Dish, Appetizer, Condiments, Snacks, Lunch, Dinner, Others
Cuisine
Asian, Chinese, American

Chicken Egg Rolls

Iris Warren

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Crispy Chicken Egg Rolls with homemade sweet and sour sauce. You won't need takeout anymore when you have this amazing recipe!

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Ingredients

Servings

1 pound ground chicken
2 teaspoons fresh minced garlic
1 teaspoon fresh minced ginger
salt and pepper to taste
2 cups shredded cabbage
1 cup shredded carrots
1 green onion thinly sliced
14 egg roll wrappers
2 Tablespoons all-purpose flour
1 Tablespoons water
3 cups vegetable oil for frying

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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.