Ravioli di Portobello Recipe

This Cheesecake Factory chicken egg rolls recipe is a quick fried snack loaded with cabbage, carrots, and chicken — crisp outside, savory inside. It’s easy to throw together, doesn’t need fancy stuff, and makes a solid dinner or late-night thing when you don’t wanna think too hard. Works with leftovers too.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: Crispy, garlicky, slightly spicy
• Great for: Chill nights, leftovers, emotional resets

Why I Like This Recipe

Honestly? I wasn’t planning to make anything. Just kinda ended up cooking. Found half a cabbage, some chicken, and went with it. It turned out weirdly good. Like, “eat three while standing over the stove” kind of good. I’ve made it a few times since. Doesn’t get old.

Ingredients

• 1 lb ground chicken
• 2 tsp minced garlic
• 1 tsp minced ginger
• Salt & pepper to taste
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 green onion, thinly sliced
• 14 egg roll wrappers
• 2 tbsp all-purpose flour
• 1 tbsp water
• 3 cups vegetable oil (for frying)

How To Make Ravioli di Portobello

1. Heat your oil: Not rocket science — just get it to 190°C (375°F). If you toss in a scrap of wrapper and it sizzles like it’s telling secrets, you’re good.
2. Cook the filling: Chicken + garlic + ginger in a pan. Break it up. Season like you mean it. Toss in cabbage, carrots, scallions. Let it cook for maybe 5 mins. Cool it down — this part matters.
3. Make your paste: Just flour and water. Thick and sticky is what you want.
4. Wrap like a pro (or fake it): Put the wrapper like a diamond. ¼ cup of filling in the middle. Bottom up, sides in, roll tight-ish. Seal with the paste. Boom.
5. Fry time: Don’t crowd the pan. 2–3 at a time max. Flip when golden. Drain them on paper towels and try not to eat one right away (or do).
6. Serve however: I like mine plain or with chili garlic sauce. Or soy sauce if that’s what’s around.

Tips for Success

• Let filling cool or wrappers tear. Been there.
• Don’t overthink the rolling — just don’t let them explode.
• Small batches fry better. No one likes soggy egg rolls.
• Flour paste isn’t optional. It’s glue.

Storage and Reheating

• Fridge: Store leftover rolls in a sealed container for up to 3 days. If they’re stacked, add parchment between layers so they don’t stick.
• Freezer: Freeze them flat after cooling. They’ll hold up great for a few weeks. Reheat straight from frozen — no need to thaw.
• Microwave (okay-ish): 30 seconds for one roll. Not crispy, but still hits the spot.
• Oven or Air Fryer (best bet): Pop them in the oven at 300°F for 5–6 mins, or in the air fryer at 175°C. Crisps ‘em back up like magic.

Frequently Asked Questions

• Can I bake these instead of frying?
  Yep. Brush with oil and bake at 400°F until golden — around 15–18 mins.
• What else can I put inside?
  Leftover rotisserie chicken works. Or add mushrooms. Or just more veg.
• Do I need ground chicken?
  Nope. Shredded or diced chicken works fine.
• Can I make these vegetarian?
  Easy. Just skip the meat and double the cabbage and carrot.
• Are they freezer-friendly?
  Totally. Just cool them first, then freeze flat.

Common Mistakes and How to Dodge Them

• Filling’s too hot when rolling: The steam rips the wrappers. Let it cool or at least chill for a few.
• Wrappers split while frying: Usually means overstuffed. Keep it to a quarter cup.
• Forgot the flour paste: They’ll open up mid-fry. Make the paste. Use it.
• Oil not hot enough: They soak up too much oil and go limp. Test with a scrap first.
• Overcrowding the pan: Drops the temp and makes ’em greasy. Fry in small batches.

Nutrition Facts (Per Serving – 2 rolls)

• Calories: ~310
• Total Fat: 18g
• Saturated Fat: 3.5g
• Cholesterol: 55mg
• Sodium: 370mg
• Potassium: 240mg
• Total Carbohydrate: 24g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 14g