Veggie McMuffin Recipe

These homemade chicken egg rolls are crunchy on the outside, loaded with garlicky cabbage and carrots inside, and seriously addictive. You don’t need a deep fryer — just a pan and a little patience. Super budget-friendly and great for cleaning out the fridge.

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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 Veggie McMuffin

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 use different meat? Totally — ground turkey or beef works too.
• Can I make them vegetarian? Yup, just skip the meat and load up the veggies. Maybe throw in tofu.
• Can I bake instead of fry? Sure, they won’t be as crispy but still solid. Brush with oil, bake at 400°F.
• What wrappers do I buy? Look for “egg roll wrappers” — not spring roll ones, they’re different.
• Do they freeze well? Yep. Wrap tightly, freeze flat. Reheat in oven or air fryer.

Common Mistakes and How to Dodge Them

• Overfilling. Tempting, but don’t. Makes them hard to roll and they’ll bust open.
• Wrapping too loose. Keep it snug or they’ll unravel mid-fry.
• Skipping the flour paste. It’s not optional — that’s the glue that seals them.
• Oil too cold. You’ll get greasy rolls. Test it first with a wrapper corner.
• Stacking when hot. Don’t. Let them cool on a rack or paper towels, spaced out.

Nutrition Facts (Per Serving)

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 320mg
• Potassium: 240mg
• Carbs: 18g
• Fiber: 1g
• Sugars: 2g
• Protein: 10g