Description
These homemade chicken egg rolls are crispy, golden, and filled with a savory mixture of ground chicken, cabbage, carrots, and aromatic seasonings. Perfect as a delicious appetizer or snack, they are fried to perfection for a crunchy exterior and tender, flavorful filling.
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 Roll Assembly
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- Oil for frying (vegetable or canola oil)
Instructions
- Heat the oil: Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil to warm it for cooking the filling.
- Cook the chicken: Add 1 pound of ground chicken to the hot skillet, break it into small pieces with a spoon, and cook until no longer pink, about 5-7 minutes.
- Set chicken aside: Remove the cooked chicken from the skillet onto a plate and set aside temporarily.
- 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 an additional 30 seconds, stirring frequently to prevent burning.
- Add vegetables: Add 1 cup shredded cabbage and 1/2 cup shredded carrots to the skillet, stirring to combine.
- Cook vegetables: Continue cooking for 3-4 minutes until the cabbage wilts and the carrots soften slightly.
- Combine chicken and vegetables: Return the cooked chicken to the skillet and mix it thoroughly with the vegetable mixture.
- Season filling: Stir in 2 teaspoons soy sauce, 1 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.
- Cool filling: Remove the skillet from heat and allow the filling to cool for a few minutes so it’s easier to handle.
- Prepare work surface: Lay a clean dry towel or paper towel on your work surface for assembling the egg rolls.
- Lay wrapper: Place one egg roll wrapper on the towel with a corner pointing towards you, like a diamond shape.
- Add filling: Spoon 2-3 tablespoons of the cooled chicken mixture into the center of the wrapper.
- Fold bottom corner: Fold the bottom corner of the wrapper over the filling tightly.
- Fold sides: Fold in the left and right sides to enclose the filling snugly.
- Roll tightly: Roll the wrapper upward from the bottom corner to form a tight cylindrical egg roll.
- Seal edge: Brush the top edge of the wrapper with beaten egg to seal the roll firmly.
- Repeat: Continue this process with the remaining wrappers and filling until all egg rolls are assembled.
- Make cornstarch slurry: In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water and mix until smooth; this is used to help seal any additional cracks if needed.
- Heat frying oil: Heat enough oil in a deep skillet or pot to 350°F (175°C) for deep frying, ensuring there’s enough to fully submerge egg rolls.
- Fry egg rolls: Carefully add egg rolls to the hot oil in batches, avoiding overcrowding; fry for 3-4 minutes turning occasionally until golden brown and crispy.
- Drain oil: Remove fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Serve hot with your favorite dipping sauce such as sweet chili sauce or soy sauce for dipping.
Notes
- Ensure the filling is cooled before wrapping to prevent the wrappers from becoming soggy or tearing.
- Do not overfill the egg rolls to maintain ease of rolling and to avoid bursting during frying.
- Maintain oil temperature at 350°F for even cooking and crispy texture.
- Use vegetable or canola oil for frying for a neutral flavor and high smoke point.
- Egg rolls can be made ahead and frozen before frying; cook directly from frozen with a slightly longer frying time.
