Irresistibly Crunchy Chicken Egg Rolls You’ll Love to Make
Enjoy these Chicken Egg Rolls for a satisfying crunch and customizable filling options.
Equipment
- skillet
- deep pan
- Small bowl
Ingredients
For the Filling
- 1 pound Ground Chicken can substitute with ground turkey or tofu
- 2 cloves Fresh Minced Garlic increase for bolder flavor
- 1 tablespoon Fresh Minced Ginger adjust according to taste
- to taste Salt
- to taste Pepper
- 2 cups Shredded Cabbage can swap with other slaw veggies
- 1 cup Shredded Carrots use pre-shredded for convenience
- 1 cup Green Onion shallots can be used as an alternative
For Assembly
- 1 pack Egg Roll Wrappers keep covered to prevent drying out
- 2 tablespoons All-Purpose Flour can use cornstarch as gluten-free option
- 1 tablespoon Water use sparingly to create a smooth paste
For Frying
- as needed Vegetable Oil can substitute with peanut or canola oil
Instructions
Cooking Instructions
- In a skillet over medium heat, cook ground chicken with minced garlic, minced ginger, salt, and pepper until fully cooked, about 5-7 minutes — no pink remains!
- Add shredded cabbage, carrots, and sliced green onion; stir-fry for 2-3 minutes, allowing the vegetables to soften and flavor the mixture.
- Remove from heat and let the filling cool slightly to prevent the wrappers from tearing.
- In a small bowl, mix flour and water until smooth to create a sealing paste.
- Lay out an egg roll wrapper. Place 2 tablespoons of filling at one end, fold, and roll tightly, sealing the edges with the paste.
- In a deep pan, heat vegetable oil to 350°F (175°C) for optimum frying temperature.
- Fry egg rolls in batches for 2-3 minutes on each side or until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
Serve warm with homemade sweet and sour sauce for an irresistible twist!