Easy and Healthy Egg Rolls
Delight in the perfect balance of flavor and nutrition with these Easy and Healthy Egg Rolls, a lighter take on the classic appetizer. Filled with a savory mixture of lean ground chicken, crunchy shredded veggies, and aromatic garlic, these egg rolls are wrapped in crisp, golden perfection. Choose between baking for a guilt-free alternative or frying for a traditional crispy texture. With just 20 minutes of prep, they’re ideal for busy weeknights or entertaining guests. Serve these versatile handheld treats with your favorite dipping sauces, and watch them disappear! Keywords: easy egg roll recipe, healthy appetizer, baked egg rolls, chicken egg rolls, crispy egg rolls recipe.
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Recipe Information
Ingredients
- 1 pound ground chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 stalks green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 12 pieces egg roll wrappers
- 2 tablespoons vegetable oil (for brushing or frying)
- 0.25 cup water
Instructions
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground chicken and cook for 5-6 minutes, breaking it into small pieces, until fully cooked.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the shredded cabbage, shredded carrots, and sliced green onions. Cook for 3-4 minutes, or until the vegetables are just tender.
Stir in the soy sauce and sesame oil. Mix well, then remove the skillet from heat and let the filling cool for 5-10 minutes.
Take one egg roll wrapper and lay it flat in a diamond shape (one corner pointing toward you). Place about 2 tablespoons of the cooled filling in the center of the wrapper.
Dip your fingers in water and wet the edges of the egg roll wrapper. Fold the bottom corner up over the filling, then fold in the two side corners. Roll tightly toward the top corner to seal the filling inside. Repeat with the remaining wrappers and filling.
For baking: Preheat the oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper. Brush lightly with vegetable oil, then bake for 12-15 minutes, turning once halfway through, until golden and crispy.
For frying: Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the egg rolls in batches, 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
Serve warm with your favorite dipping sauce (like sweet chili sauce or soy sauce). Enjoy!
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3021 mg | 131% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.8 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3269 mg | 70% | |
*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.
