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Chicken Egg Rolls

Chicken Egg Rolls

The ultimate comfort food, Chicken Egg Rolls are crispy, savory, and oh-so-satisfying. These easy weeknight wonders are packed with seasoned chicken and vegetables, all wrapped in a crunchy shell. Make them for a fun family dinner or a crowd-pleasing appetizer tonight!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 1/4 cup sliced green onions
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon Chinese five-spice powder
  • 16 pieces egg roll wrappers
  • 1 large egg beaten
  • 3 cups vegetable oil for frying

Equipment

  • Skillet
  • Wooden Spoon
  • Chef's Knife

Method
 

  1. Begin by heating olive oil in a large skillet over medium heat. You'll want to watch as the oil shimmers, which indicates it's ready for cooking.
  2. Add the ground chicken, garlic, and ginger to the skillet. Cook this mixture, stirring frequently, until the chicken is browned and no longer pink. This should take about six to eight minutes. Look for that delicious golden-brown color on the chicken, which signals it's cooked through.
  3. Next, stir in the shredded cabbage, shredded carrot, green onions, salt, sugar, sesame oil, and Chinese five-spice powder. Cook this medley until the vegetables are tender, about three to four minutes. You can enjoy the vibrant colors and smells as they meld together.
  4. Once your filling is ready, take 2 tablespoons of this mixture and place it at the center of each egg roll wrapper. Make sure not to overfill, so your rolls can be securely sealed.
  5. To roll the wrappers, fold the bottom corner over the filling, tucking it in as you go. Roll it away from you, folding in the sides as you go to create a neat package. Use the beaten egg to seal the edges of the wrapper. This ensures that your filling stays inside while frying.
  6. Now, heat the vegetable oil in a deep fryer or heavy pot until it reaches 375°F. You’ll want enough oil to submerge the egg rolls, ensuring they fry evenly.
  7. Carefully add the egg rolls to the oil, frying them in batches to avoid crowding the pot. Fry each roll until they are golden brown, about two to three minutes on each side. Keep an eye on them; they can go from golden to overdone quickly.
  8. Once fried, remove the rolls and place them on a paper towel-lined plate to drain excess oil. This will help maintain their crispiness.
  9. Serve immediately, and enjoy your homemade Chicken Egg Rolls with your favorite dipping sauce!

Notes

After frying, let the egg rolls cool completely before storing them in an airtight container. They can be stored in the fridge for up to three days.