Description
These Chicken Egg Rolls are a delicious and crispy appetizer or snack that’s perfect for any occasion! Ground chicken, fresh vegetables, and aromatic spices are rolled up in a flaky egg roll wrapper and fried until golden brown. Serve with your favorite dipping sauces for a satisfying and flavorful treat.
Ingredients
Units
Scale
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or paste)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Chinese five-spice powder
- 1 1/2 cups shredded coleslaw mix
- 3/4 cup shredded carrots
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil
- Vegetable oil, for frying
- 20 egg roll wrappers
- 1 large egg, beaten
Instructions
- Cook Filling: In a large skillet or wok over medium heat, cook ground chicken with garlic and ginger. Season with salt, pepper, and five-spice powder. Cook until chicken is no longer pink.
- Add Vegetables: Stir in coleslaw mix, carrots, green onions, and sesame oil. Cook until vegetables are softened and liquid has evaporated. Remove from heat and let cool slightly.
- Heat Oil: Heat 2-3 inches of vegetable oil in a large skillet or Dutch oven to 375°F (190°C). You can also use a deep fryer.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface like a diamond. Place ¼ cup of filling in the center. Fold the bottom corner over the filling. Brush edges with beaten egg. Fold side corners over the center, then roll tightly to seal. Repeat with remaining wrappers and filling.
- Fry Egg Rolls: Fry egg rolls in batches (3-4 at a time) for 2-3 minutes, or until golden brown. Ensure oil returns to 375°F between batches. Drain on paper towels.
- Serve: Serve hot with your favorite dipping sauces.
Notes
- Filling Consistency: If the filling is too wet, continue cooking until the excess moisture evaporates.
- Wrapping: Wrap the egg rolls tightly to prevent leakage during frying.
- Frying Oil: Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
- Oil Temperature: Maintain a consistent oil temperature using a deep-fry thermometer.
- Don’t Overcrowd: Fry in batches to avoid overcrowding and ensure even cooking.
- Draining: Drain fried egg rolls on paper towels to keep them crispy.
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg