Description
These homemade chicken egg rolls are crispy on the outside and packed with a flavorful mixture of ground chicken, fresh vegetables, and aromatic seasonings. Perfectly fried to a golden brown, they make a delicious appetizer or snack that pairs wonderfully with your favorite dipping sauce.
Ingredients
Scale
Filling
- 1 pound ground chicken
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 2 teaspoons soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Egg Rolls
- 10 egg roll wrappers
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 egg, beaten
- Oil for frying (enough to fill large pot or deep skillet)
Instructions
- Heat the oil: Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil, allowing it to heat up.
- Cook ground chicken: Add 1 pound ground chicken to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
- Remove chicken: Take the cooked chicken out of the skillet and set aside on a plate.
- Sauté onion: In the same skillet, add 1 finely chopped small onion and cook for 2-3 minutes until softened.
- Add garlic: Stir in 2 minced garlic cloves and cook for 30 seconds, stirring frequently.
- Cook vegetables: Add 1 cup shredded cabbage and 1/2 cup shredded carrots, stirring well, cooking for 3-4 minutes until cabbage wilts and carrots soften.
- Combine chicken and vegetables: Return the cooked chicken to the skillet, mixing it evenly with the vegetable mixture.
- Add seasoning: Stir in 2 teaspoons soy sauce, 1 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Cool filling: Remove skillet from heat and let the filling cool for a few minutes to make handling easier.
- Prepare work surface: Lay a clean dry towel or paper towel on your work area.
- Assemble egg rolls: Place one egg roll wrapper on the towel with a corner pointing toward you. Spoon 2-3 tablespoons of filling into the center.
- Fold wrapper: Fold the bottom corner over the filling, then fold in the sides, and roll tightly from bottom to top to form a cylinder.
- Seal edges: Brush the edge of the wrapper with beaten egg to seal. Repeat this process for remaining wrappers and filling.
- Make slurry: Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl to create a sealing slurry.
- Heat frying oil: In a large pot or deep skillet, heat enough oil to 350°F (175°C) for deep frying.
- Fry egg rolls: Carefully place egg rolls into the hot oil, one or two at a time to avoid overcrowding. Fry for 3-4 minutes, turning occasionally until golden brown and crispy.
- Drain egg rolls: Remove from oil and place on a paper towel-lined plate to drain excess oil.
- Serve: Serve the warm, crispy chicken egg rolls with your favorite dipping sauce and enjoy.
Notes
- Ensure the filling is cooled before wrapping to prevent the wrappers from tearing.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
- You can substitute ground chicken with ground turkey or pork if desired.
- For a healthier version, consider baking or air frying the egg rolls instead of deep frying.
- Store leftover egg rolls in an airtight container in the refrigerator and reheat in the oven for best texture.
