Description
Crispy Chicken Egg Rolls are golden-fried rolls filled with seasoned ground chicken, shredded vegetables, and savory spices. They are crunchy on the outside, juicy on the inside, and perfect as an appetizer or snack.
Ingredients
- 1 lb (450 g) ground chicken
- 12 egg roll wrappers
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ginger powder
- 2 tablespoons vegetable oil (for filling)
- Vegetable oil for frying
Instructions
- Heat 2 tablespoons vegetable oil in a skillet over medium heat.
- Add garlic and ground chicken, cooking until chicken is fully cooked and no longer pink.
- Stir in cabbage, carrots, green onions, soy sauce, sesame oil, salt, pepper, and ginger. Cook for 2–3 minutes until vegetables are slightly softened.
- Remove filling from heat and allow to cool slightly.
- Place an egg roll wrapper on a flat surface, add 2 tablespoons of filling near one corner, and roll tightly, sealing edges with water.
- Heat oil in a deep pan to 175°C (350°F).
- Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
- Do not overfill wrappers to prevent bursting.
- Can be baked or air-fried for a lighter version.
- Serve with sweet chili sauce or soy dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired