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Homemade Crispy Chicken Egg Rolls Recipe photo

Crispy Chicken Egg Rolls Recipe

Crunchy fried egg rolls filled with savory ground chicken and shredded cabbage make a delicious appetizer or snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 20 servings

Equipment

  • large wok or skillet
  • Spatula
  • Mixing Bowl
  • pastry brush or small brush
  • Heavy-bottomed pot or deep fryer
  • Slotted spoon or tongs
  • Paper Towels

Ingredients
  

  • 1 lb ground chicken
  • 2 tsp fresh ginger minced
  • 2 tsp garlic minced
  • 2 1/2 cup shredded cabbage and carrots coleslaw mix
  • 3 green onions sliced
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 1/4 tsp Chinese five-spice powder
  • 20 egg roll wrappers
  • 1 large egg beaten (for sealing)
  • 1 quart vegetable oil for frying (about 2 inches in a pot)

Instructions
 

  • Heat a large wok or skillet over medium-high heat and add the ground chicken, minced ginger, and minced garlic.
  • Cook, breaking up the meat, until the chicken is crumbly and no longer pink; drain any excess fat and return the pan to the heat.
  • Add the shredded cabbage and carrot mix, sliced green onions, salt, sugar, sesame oil, and Chinese five-spice powder to the chicken.
  • Stir and cook until the cabbage and carrots are tender, about 3–5 minutes, then remove from heat and let the filling cool slightly so it is easy to handle.
  • Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of the chicken mixture near the corner closest to you.
  • Brush the edges of the wrapper with beaten egg, fold the corner over the filling, tuck in the sides, and roll tightly to enclose the filling; repeat with remaining wrappers and filling.
  • Heat a heavy-bottomed pot of vegetable oil to 375°F (190°C) or heat a deep fryer to the same temperature; there should be about 2 inches of oil in the pot.
  • Fry the egg rolls in batches until golden brown and crispy, about 3–4 minutes per batch, turning as needed for even color.
  • Use a slotted spoon or tongs to transfer the fried egg rolls to a paper towel-lined plate to drain before serving.

Notes

  • Serve with Thai sweet chili sauce for dipping.
  • Let the filling cool slightly to make rolling easier.
  • Do not overfill wrappers to prevent leaking while frying.
  • Fry in batches to avoid crowding the oil.