Chicken Egg Rolls
Crispy, golden, and packed with flavor, these homemade Chicken Egg Rolls are a perfect appetizer or snack for any occasion. Filled with a savory mix of ground chicken, shredded cabbage, carrots, and aromatic ginger and garlic, these egg rolls boast a satisfying crunch with every bite. The soy sauce and sesame oil provide a touch of umami, while freshly chopped green onions add a burst of freshness. Rolled tightly in delicate egg roll wrappers, these delights are fried to perfection in hot vegetable oil, yielding a beautifully crispy shell that complements the tender, flavorful filling. Easy to make in under 40 minutes, this recipe will impress your guests and family alike. Serve these irresistible chicken egg rolls with your favorite dipping sauces, such as sweet chili or classic soy sauce, for an added layer of flavor and flair. Perfect for parties, game days, or as a fun dinner, these egg rolls are a must-try!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 2 cups (shredded) Green cabbage
- 1 cup (shredded) Carrots
- 3 stalks (chopped) Green onions
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 12 sheets Egg roll wrappers
- 1 large (beaten) Egg
- 2 cups (for frying) Vegetable oil
Instructions
In a large skillet over medium-high heat, cook the ground chicken until fully cooked, breaking it apart into small pieces. This should take about 5-7 minutes.
Add the shredded cabbage, carrots, green onions, garlic, and ginger to the skillet. Cook for 3-4 minutes until the vegetables are softened.
Stir in the soy sauce and sesame oil. Mix well to combine, then transfer the mixture to a large bowl to cool slightly.
Lay one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond shape). Spoon about 2 tablespoons of the chicken and vegetable filling onto the center of the wrapper.
Brush the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers and filling.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully fry the egg rolls in batches for 3-4 minutes per batch, turning occasionally, until golden brown and crispy.
Remove the egg rolls from the oil and drain them on a paper towel-lined plate.
Serve hot with your favorite dipping sauces, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
5292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.0 g | 619% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 276.8 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.4 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 244 mg | 19% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3404 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
