Crunchy Chicken Egg Rolls with Tangy Dipping Sauce A1
Turn snack time into a flavor-packed adventure with these *Crunchy Chicken Egg Rolls with Tangy Dipping Sauce A1*! Filled with a savory medley of ground chicken, crisp green cabbage, sweet carrots, and aromatic garlic and ginger, these homemade egg rolls deliver bold, satisfying bites in every crisp wrapper. A quick fry transforms them into golden perfection, while the accompanying tangy dipping sauce—made with rice vinegar, honey, and a hint of spicy Sriracha—elevates each bite with a sweet and zesty kick. Perfect as an appetizer, party snack, or casual dinner, this easy-to-follow recipe comes together in just 40 minutes and is sure to become a family favorite. Delight your taste buds and impress your guests with these irresistible crispy chicken egg rolls!
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Recipe Information
Ingredients
- 1 lb Ground chicken
- 2 cups Green cabbage
- 1 cup Carrots
- 1 cup Green onions
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 20 pieces Egg roll wrappers
- 4 cups Vegetable oil (for frying)
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1.5 tsp Sriracha
- 1 tbsp Water
- 1 tbsp Cornstarch
- 1 Egg (beaten)
Instructions
Finely shred the green cabbage and carrots. Chop the green onions finely. Mince the garlic and grate the ginger.
Heat a large skillet over medium heat. Add the ground chicken and cook until no longer pink, breaking it up into small pieces.
Add the garlic and ginger to the skillet, cooking until fragrant, about 1 minute.
Stir in the cabbage, carrots, and green onions. Sauté the mixture for 3-4 minutes until the vegetables soften slightly.
Add soy sauce and sesame oil to the skillet, mixing well to combine. Remove from heat and allow the mixture to cool slightly.
Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the chicken filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
In a large pot or deep skillet, heat vegetable oil to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes per side, or until golden and crispy. Drain on paper towels.
For the dipping sauce, mix rice vinegar, honey, Sriracha, and water in a small saucepan. Bring to a simmer over medium heat.
Dissolve cornstarch in 1 tablespoon of water and add to the saucepan. Stir and cook for 1-2 minutes until the sauce thickens. Remove from heat.
Serve the egg rolls warm with the tangy dipping sauce on the side.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 465 mg | 10% | |
*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.
