Easy Chicken Egg Rolls
Crispy, golden, and irresistibly delicious, these Easy Chicken Egg Rolls are the ultimate homemade appetizer or snack. Packed with a savory blend of ground chicken, fresh cabbage, sweet carrots, and aromatic ginger and garlic, every bite delivers bold Asian-inspired flavors. The filling is perfectly seasoned with soy sauce, hoisin sauce, and a hint of sesame oil, all wrapped in a flaky egg roll wrapper and fried to perfection. Ready in just 40 minutes, these egg rolls are ideal for busy weeknights, game day gatherings, or a quick finger food option. Serve them hot with a side of sweet chili sauce or your favorite dipping sauce for a restaurant-quality dish at home. Perfectly crunchy and bursting with flavor, these homemade egg rolls will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 2 cups Green cabbage
- 1 cup Carrots, shredded
- 2 Green onions, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 teaspoon Sesame oil
- 20 Egg roll wrappers
- 4 cups Vegetable oil (for frying)
- 3 tablespoons Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
Instructions
1. Heat a large skillet over medium-high heat. Add the ground chicken and cook until browned and fully cooked, breaking it apart with a spatula. Drain any excess fat.
2. Add the cabbage, carrots, green onions, garlic, and ginger to the skillet. Cook for 3-4 minutes until the vegetables are softened.
3. Stir in the soy sauce, hoisin sauce, and sesame oil. Mix to combine and cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
4. Lay an egg roll wrapper on a clean surface with one corner pointing towards you (so it looks like a diamond). Place about 2 tablespoons of the chicken mixture near the center of the wrapper.
5. Fold the bottom corner of the wrapper up over the filling. Fold in the two side corners, then roll tightly towards the top corner. Use the cornstarch slurry to seal the edges.
6. Repeat with the remaining wrappers and filling until all egg rolls are assembled.
7. In a large, deep pot, heat the vegetable oil to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, for 3-4 minutes or until golden brown and crispy.
8. Remove the fried egg rolls from the oil and drain on a paper towel-lined plate.
9. Serve warm with your favorite dipping sauce, such as sweet chili sauce or soy-based dipping sauce.
Nutrition Facts
Calories |
10340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1008.3 g | 1293% | |
| Saturated Fat | 147.6 g | 738% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5116 mg | 222% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.0 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3670 mg | 78% | |
*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.
