Chicken Egg Rolls Recipe

Crispy golden wrappers and savory ginger-garlic chicken elevate these chicken egg rolls to a vibrant favorite you’ll always want at the heart of your Friday night appetizer spread. It’s delicious with spicy chili garlic sauce, a side of fried rice, a cold glass of ginger beer, a sweet plum dipping sauce; in fact most things.

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Chicken Egg Rolls Recipe Ingredients

• 1 lb ground chicken
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, minced
• Salt and freshly ground black pepper, to taste
• 2 cups cabbage, shredded
• 1 cup carrots, shredded
• 1 green onion, thinly sliced
• 14 egg roll wrappers
• 2 tablespoons all-purpose flour
• 1 tablespoon water
• 3 cups vegetable oil (for frying)

How To Make Chicken Egg Rolls Recipe

1. Prepare the frying station: Begin by pouring the vegetable oil into a heavy-bottomed pot or a deep skillet. Heat the oil until it reaches 190°C (375°F). If you don’t have a thermometer, use the “tea test”: toss a small scrap of an egg roll wrapper into the oil. If it immediately sizzles and bubbles like it’s spilling the latest tea, the oil is at the perfect temperature for frying.
2. Cook the savory filling: In a large pan or wok over medium-high heat, sauté the ground chicken with the minced garlic and ginger. As the chicken cooks, use your spatula to break it up into very fine crumbles. Season well with salt and pepper. Once the chicken is no longer pink, toss in the shredded cabbage, carrots, and sliced green onions. Sauté everything together for about 5 minutes until the vegetables have just softened but still retain a bit of texture.
3. The essential cooling phase: This is the most critical step—remove the filling from the heat and let it cool down completely. Attempting to wrap egg rolls with steaming hot filling will trap moisture inside the wrapper, leading to a soggy roll that might burst in the oil. Once cooled, give the mixture a final stir.
4. Create the “sealing paste”: In a small ramekin, whisk together the flour and water. Continue mixing until it becomes a thick, gluey paste. This is your “culinary glue” that ensures your egg rolls stay tightly sealed during the bubbling fry process.
5. Wrap like a pro: Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing at you). Scoop about 1/4 cup of the cooled chicken filling into the center. Fold the bottom corner up over the filling, tuck the side corners in snugly, and roll upward. Just before you reach the top corner, dab a bit of your flour paste onto the edges and finish the roll. Keep it tight-ish, but don’t stretch the wrapper so thin it tears.
6. Fry to golden perfection: Carefully lower the egg rolls into the hot oil, working in small batches of 2 or 3 at a time. Do not crowd the pan, as this will drop the oil temperature and make the rolls greasy. Fry for about 3 to 5 minutes, flipping once, until they are deep golden brown and exceptionally crisp. Drain them on a wire rack or paper towels to remove excess oil.
7. Serve hot: Serve these immediately while the wrappers are at their peak “crunch.” Whether you dip them in chili garlic sauce, soy sauce, or just eat them straight over the stove, they are the ultimate homemade comfort food.

Recipe Tips

• Filling Texture: When cooking the chicken, ensure it is broken down into very small pieces. Large chunks of meat can puncture the thin wrappers during the rolling or frying process.
• Oil Temperature: If the oil is too cold, the wrappers will soak up grease. If it’s too hot, the outside will burn before the inside is heated through. Maintain that 190°C (375°F) sweet spot.
• Keep Wrappers Moist: Egg roll wrappers dry out quickly and become brittle. Keep the stack covered with a damp paper towel while you are working through the pile.
• Squeeze the Veggies: If your cabbage and carrots released a lot of moisture during the sauté, drain the filling in a colander before wrapping. Excess liquid is the enemy of a crispy egg roll.

What To Serve With Chicken Egg Rolls Recipe?

This Chicken Egg Rolls Recipe is a savory, crunchy treat that needs a tangy or aromatic pairing! Chili Garlic Dipping Sauce is the quintessential choice for a spicy kick. For a full meal, a side of House Special Fried Rice adds a lovely hearty texture that pairs perfectly with the ginger and garlic chicken! A handful of Pickled Ginger or a glass of Iced Oolong Tea pairs wonderfully with the cabbage and green onion notes.

How To Store Chicken Egg Rolls Recipe

• Refrigerate: Store cooked egg rolls in an airtight container for up to 3 days.
• Reheat: To restore the crunch, avoid the microwave. Reheat them in an oven at 200°C (400°F) for 5 to 8 minutes or in an air fryer for 3 to 5 minutes.
• Freezing: You can freeze these either raw or cooked. If freezing raw, place them on a tray to freeze individually before bagging them so they don’t stick. Fry directly from frozen, adding 2 minutes to the cook time.

Chicken Egg Rolls Recipe Nutrition Facts

• Calories: 240 kcal (per egg roll)
• Total Fat: 12 g
• Saturated Fat: 2.5 g
• Cholesterol: 45 mg
• Sodium: 380 mg
• Total Carbohydrates: 18 g
• Protein: 14 g
• Fiber: 2 g

Nutrition information is estimated and based on deep-frying.

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