Chicken Egg Rolls
These Chicken Egg Rolls are crispy, savory, and surprisingly easy to make at home! Perfect for appetizers or snacks, packed with juicy chicken and fresh veggies.
Equipment
- Large Skillet
- Mixing Bowl
- Frying pan or deep fryer
- Spatula
- Paper Towels
Ingredients
- 1 pound ground chicken
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated or ginger paste
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Chinese five-spice powder
- 1 cup shredded coleslaw mix
- 0.5 cup shredded carrots shred your own for best texture
- 2 pieces green onions thinly sliced
- 1 tablespoon sesame oil
- vegetable oil for frying
- 20 pieces egg roll wrappers
- 1 large egg beaten, for egg wash
Instructions
Prepare the Filling
- Heat a large skillet over medium heat. Add the ground chicken and cook until no longer pink, breaking it apart with a spatula, about 5-7 minutes.
- Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
- Sprinkle kosher salt, ground black pepper, and Chinese five-spice powder over the chicken. Mix well to coat evenly.
- Add shredded coleslaw mix, shredded carrots, and sliced green onions. Stir and cook for 2-3 minutes until vegetables are tender but still crunchy. Drizzle sesame oil, stir, then remove from heat and let cool slightly.
Wrap the Egg Rolls
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling onto the center. Fold the bottom corner over the filling, fold in the sides, then roll tightly away from you. Seal the top corner with beaten egg.
Fry the Egg Rolls
- Heat vegetable oil in a frying pan or deep fryer over medium-high heat to 350°F. Fry egg rolls in batches for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
Serve
- Serve hot with your favorite dipping sauce such as sweet and sour or soy sauce. Enjoy!
Notes
- You can prepare the filling a day ahead and refrigerate to save time.
- Freeze uncooked egg rolls on a baking sheet before transferring to bags for easy storage.
- For a healthier option, bake the egg rolls at 400°F for 20-25 minutes, flipping halfway.