Description
These crispy and flavorful Chicken Egg Rolls combine seasoned ground chicken with fresh vegetables wrapped in delicate egg roll wrappers, then fried to golden perfection. Perfect as an appetizer or snack, they deliver a satisfying crunch and savory filling that everyone will love.
Ingredients
Scale
Filling Ingredients
- 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
Wrapping and Frying
- 14 egg roll wrappers
- 2 tablespoons all-purpose flour
- 1 tablespoon water
- 3 cups vegetable oil (for frying)
Instructions
- Heat the Oil: In a large, deep skillet, add the vegetable oil and heat over medium-low heat until it reaches 375°F (190°C), preparing it for frying.
- Prepare the Filling: In a separate large skillet over medium-high heat, add ground chicken, minced garlic, and minced ginger. Crumble and cook the chicken until thoroughly browned. Season with salt and pepper. Add shredded cabbage, shredded carrots, and sliced green onion to the skillet. Stir-fry the mixture for about 5 minutes until heated through. Remove from heat.
- Make the Flour Paste: In a small bowl, mix the all-purpose flour and water to create a paste. This paste will be used to seal the egg rolls before frying.
- Wrap the Egg Rolls: Lay one egg roll wrapper on a clean, flat surface with one corner pointing toward you. Place about 1/4 cup of the chicken filling in the center. Fold the bottom corner of the wrapper over the filling, then fold the two side corners toward the center and roll tightly. Brush a little of the flour paste on the top corner to seal the edge. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Carefully place 2 to 3 egg rolls at a time into the hot oil. Fry them for about 2 minutes, turning with tongs to ensure even browning on all sides. Fry until golden brown and crispy. Remove from oil and drain on paper towels.
- Serve: Serve the hot chicken egg rolls immediately with sweet and sour sauce or dipping sauce of choice.
Notes
- Make sure the oil temperature is maintained around 375°F for crispy, non-greasy egg rolls.
- You can substitute ground chicken with turkey or pork if preferred.
- Do not overfill the wrappers to prevent breaking during frying.
- These egg rolls are best eaten fresh, but can be reheated in the oven for crispiness.
- For a healthier option, consider baking or air frying the egg rolls instead of deep frying.
