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Chicken Egg Rolls

Irresistible Chicken Egg Rolls filled with savory ground chicken and fresh vegetables, perfect for gatherings or cozy nights.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 lb ground chicken Ground turkey can be used as a lighter alternative.
  • 4 cloves garlic, minced
  • 1.5 cups cabbage, shredded Napa cabbage or bok choy can be used as substitutes.
  • 1 cup carrots, shredded Pre-shredded bagged carrots are an option.
  • 1/4 cup green onion, sliced
  • 1/2 teaspoon salt Can be replaced with soy sauce for a different flavor.
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil Can substitute with olive oil.
  • 1/2 teaspoon ground white pepper
  • 1/2 tablespoon cornstarch
  • 2 tablespoons water
  • 10-12 pieces egg roll wrappers
  • 1 egg beaten
  • 4 cups oil for deep-fry

Method
 

Preparation
  1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  2. Add the minced garlic and stir-fry for 30 seconds until aromatic.
  3. Introduce ground chicken, stir-frying for about 5-7 minutes until fully cooked, breaking it into small pieces.
  4. Add the shredded cabbage, carrots, and green onion, stir-frying for another 1 to 2 minutes until just tender.
  5. Sprinkle in salt, sugar, sesame oil, and ground white pepper. Stir vigorously for an additional minute.
  6. Mix cornstarch with 2 tablespoons of water in a small bowl, and pour into the wok, cooking for another minute until slightly thickened.
  7. Transfer the mixture to a bowl and let it cool slightly.
Assembly
  1. Place an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of cooled filling onto the wrapper and brush the edges with beaten egg.
  2. Fold the bottom over the filling, tuck in the sides, and roll tightly. Seal edges with beaten egg.
Cooking
  1. Heat 4 cups of oil in a clean wok until it reaches 350°F (176°C). Gently place egg rolls into the oil, frying in batches for about 3-5 minutes each until golden brown and crispy.
  2. Remove the egg rolls and drain on paper towels. Serve hot with chili sauce.

Notes

Fry in small batches to maintain oil temperature for crispiness. Serve immediately for best texture.