4.7 from 45 votes
Chicken Egg Rolls Recipe
These easy chicken egg rolls have a simply delicious ground chicken filling, and a beautiful crunchy bite!Expanded step-by-step photos can be seen below the recipe card.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 20 egg
Calories: 108 kcal
Course:
Side Dish , Appetizer , Dinner
Cuisine:
Asian
Ingredients
- 1 pound ground chicken
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated (or paste)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five spice powder
- 1½ cups shredded coleslaw mix
- ¾ cup shredded carrots
- 2 green onions thinly sliced
- 1 tablespoon sesame oil
- vegetable oil for frying
- 20 egg roll wrappers
- 1 large egg beaten
Instructions
- In a large skillet or wok set over medium heat, add the ground chicken, garlic, and ginger. Season with salt, pepper, and five spice powder and cook, stirring, until the chicken is fully cooked and no longer pink.
- Add in the shredded coleslaw mix, carrots, green onions, and sesame oil. Stir to combine and cook for 4-5 minutes until the water has evaporated and the mixture is warmed through and softened. Remove the skillet from the heat and allow it to cool slightly.
- In a large, deep skillet or Dutch oven, add 2-3 inches of oil. Heat oil over medium-low heat until it reaches 375°F. You can also preheat a deep fryer if you prefer.
- While the oil is heating, make the eggrolls. Lay one egg roll wrapper on a flat surface so it looks like a diamond, with one corner facing you. Place ¼ cup of the chicken mixture in the center. Fold the bottom corner up and over the filling. Brush the remaining inside edges with the beaten egg.
- Fold the two side corners over the center like wrapping a present, then continue to roll tightly until it’s sealed and filling is enclosed. Repeat with remaining wrappers and filling.
- Fry the egg rolls in batches of 3-4 in the hot oil for 2-3 minutes, or until golden brown. Allow the oil to return to 375°F between batches. Use tongs to transfer them to a paper towel-lined plate to drain before serving with your favorite dipping sauces.
Cup of Yum
Notes
- Storage: Store chicken egg rolls in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- If the filling mixture seems too loose, continue cooking it until the moisture has evaporated out. Filling that is too wet will lead to soggy, leaky egg rolls.
- Be sure to tightly wrap your egg rolls; any exposed filling will leak out when frying.
- Use a neutral oil with a high smoke point to fry these egg rolls, such as vegetable, canola, or peanut oil.
- Watch the temperature with a deep frying thermometer to ensure it stays consistent.
- Don't overcrowd the Dutch oven, as too many egg rolls will lower the temperature of the oil, leading to oily egg rolls.
- Once the egg rolls are golden brown and crisp, transfer them to a paper towel-lined plate to drain and cool. This will help keep them crispy.
Nutrition Information
Serving
1egg roll
Calories
108kcal
(5%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
29mg
(10%)
Sodium
154mg
(6%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
833IU
(17%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20egg
Amount Per Serving
Calories 108
% Daily Value*
| Serving | 1egg roll | |
| Calories | 108kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 29mg | 10% |
| Sodium | 154mg | 6% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.