Description
Enjoy these crispy chicken egg rolls filled with a savory blend of shredded chicken, fresh vegetables, and flavorful seasonings. Perfectly fried to golden brown perfection, they make a delicious appetizer or snack that’s sure to impress your family and friends.
Ingredients
Scale
Filling
- 1 cup cooked chicken, shredded
- 1 cup cabbage, finely shredded
- 1/2 cup carrots, grated
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
Wrapper
- 10 egg roll wrappers
For Frying
- Oil for frying (about 2 cups or enough to shallow fry)
Instructions
- Prepare the filling: In a large mixing bowl, combine the shredded cooked chicken, finely shredded cabbage, grated carrots, chopped green onions, minced garlic, soy sauce, and sesame oil. Mix thoroughly to evenly distribute the flavors throughout the filling.
- Fill the wrappers: Lay an egg roll wrapper on a clean, flat surface. Place about 2 tablespoons of the prepared filling near one corner of the wrapper, leaving some space along the edges to fold.
- Roll the egg rolls: Fold in the sides of the egg roll wrapper over the filling, then roll tightly from the filled corner to the opposite corner to form a sealed roll. Moisten the edges with a little water before sealing to ensure they stay closed while frying.
- Heat the oil: In a frying pan or skillet, heat enough oil over medium heat for shallow frying. The oil should be about 350°F (175°C) if a thermometer is available, or hot enough that a small piece of wrapper bubbles immediately on contact.
- Fry the egg rolls: Carefully place the rolled egg rolls seam side down into the hot oil. Fry them in batches, turning occasionally, until all sides are golden brown and crispy, about 3–5 minutes per batch.
- Drain and serve: Remove the cooked egg rolls from the oil using a slotted spoon or tongs, and drain them on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.
Notes
- Ensure the oil is hot enough before frying to avoid soggy egg rolls.
- Do not overfill the egg rolls to prevent them from bursting during frying.
- Keep egg rolls sealed tightly, and use water to moisten edges for better sealing.
- Leftover egg rolls can be refrigerated in an airtight container and reheated in the oven for crispiness.
- You can substitute cooked chicken with shrimp or tofu for variation.
- For a healthier option, bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until crisp.
