Chicken Egg Rolls
User Reviews
4.8
12 reviews
Excellent
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Prep Time
2 hrs
-
Cook Time
1 hr
-
Marinating Time
2 hrs
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Total Time
5 hrs
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Servings
24
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Calories
167 kcal
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Course
Appetizer
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Cuisine
Chinese-American Fussion
Chicken Egg Rolls
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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!
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Ingredients
For the chicken and marinade:
- 1 pound chicken thigh cut into small strips, about ½ x 1 inch or 1 x 3 cm, boneless
- 1 clove garlic (minced)
- 1 1/2 tablespoons sugar
- 1 tablespoon hoisin sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon soy sauce light
- 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:
- 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:
- 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.
- 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.
- 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!
- 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:
- 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.
- 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.
- 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
Show Details
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%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 167 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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