Veggie McMuffin Recipe

This crispy Chicken Egg Roll is a takeout favorite as well as being surprisingly easy to master at home! Frying the wrappers makes the exterior go shatteringly crisp, which along with the savory garlic-ginger chicken filling adds a satisfying crunch to this appetizer that is so delicious with a spicy dipping sauce.

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Chicken Egg Roll Recipe Ingredients

• The Filling:
  • 1 lb ground chicken
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 2 cups shredded cabbage (green or napa)
  • 1 cup shredded carrots
  • 1 green onion, thinly sliced
  • Salt and black pepper to taste
• The Wrapper:
  • 14 egg roll wrappers
  • 2 tbsp all-purpose flour mixed with 1 tbsp water (the “glue”)
• For Frying:
  • 3 cups vegetable oil (peanut or canola work well too)

How To Make Chicken Egg Roll Recipe

1. Cook the aromatics: Heat a large skillet or wok over medium-high heat. Add the ground chicken, minced garlic, and ginger. Cook, breaking up the meat with a wooden spoon, until the chicken is browned and cooked through.
2. Wilt the veg: Toss in the shredded cabbage, carrots, and sliced green onion. Season generously with salt and pepper. Stir fry for about 5 minutes until the vegetables are tender but not mushy.
3. Cool it down: Remove the pan from the heat. Spread the filling out on a baking sheet to cool completely. Crucial: If the filling is hot, it will steam the wrapper and make it tear.
4. Make the glue: In a small bowl, whisk the flour and water together until it forms a thick, sticky paste.
5. Wrap like a pro: Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing at you). Place about 1/4 cup of the cooled filling in the center. Fold the bottom corner up over the filling. Fold the left and right corners in tightly. Roll it up towards the top corner. Smear a little flour paste on the top corner and seal it shut.
6. Heat the oil: Pour the oil into a deep pot or Dutch oven (you want about 2-3 inches of depth). Heat to 375°F (190°C). Test it with a scrap of wrapper; if it bubbles aggressively, it’s ready.
7. Fry time: Carefully lower 2–3 egg rolls into the oil. Don’t crowd the pan! Fry for 3–4 minutes, flipping occasionally, until they are deep golden brown and bubbly.
8. Drain and serve: Transfer to a wire rack or paper towels to drain excess oil. Let them cool for a minute (the filling is hot!) and serve immediately.

Recipe Tips!

• Moisture Control: Squeeze the liquid out! If your cabbage releases a lot of water during cooking, drain the filling before wrapping. Wet filling equals soggy rolls that might explode in the oil.
• The Diamond Roll: Positioning the wrapper like a diamond is the standard technique. Keep the roll tight to prevent oil from seeping inside, but not so tight that it bursts.
• Oil Temperature: Keep the oil at a steady 375°F. If it drops too low, the wrappers absorb the grease. If it’s too high, the outside burns before the inside is hot.
• Rack vs. Towel: Draining on a wire rack keeps the bottoms crispier than paper towels, which can trap steam and make the underside soggy.

What To Serve With Chicken Egg Roll Recipe?

This Chicken Egg Roll Recipe is a star appetizer, but it needs a dip! A sweet and spicy Chili Garlic Sauce or a classic Duck Sauce is mandatory for dunking. For a full takeout-style meal, serve these alongside Pork Fried Rice or a bowl of Hot and Sour Soup! If you want a fresh contrast, a side of Smashed Cucumber Salad with sesame oil cuts through the fried richness perfectly.

How To Store Chicken Egg Roll Recipe

• Refrigerate: Store cooled egg rolls in an airtight container lined with paper towels for up to 3 days.
• Reheat: Do not microwave! Reheat in an air fryer at 350°F for 5-8 minutes or in a standard oven at 375°F for 10-15 minutes to restore the crunch.
• Freeze: You can freeze the rolled (uncooked) egg rolls in a single layer, then bag them up. Fry straight from frozen (add 1-2 minutes to cook time). You can also freeze cooked rolls and reheat in the oven.

Chicken Egg Roll Recipe Nutrition Facts

• Calories: 220 kcal
• Fat: 10g
• Carbohydrates: 20g
• Protein: 12g

Nutrition information is estimated per egg roll.

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