Description
These crispy chicken egg rolls are filled with a savory mixture of ground chicken and fresh vegetables, making them a delicious appetizer or snack that everyone will love.
Ingredients
Scale
- 1 pound ground chicken
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 package egg roll wrappers (about 20)
- Oil for frying (vegetable or canola)
- Optional: Dipping sauces (sweet chili sauce, soy sauce)
Instructions
- Prepare the Filling:
In a large skillet over medium heat, cook the ground chicken until no longer pink (about 5-7 minutes). Add minced garlic and ginger, cooking for another 1-2 minutes. Stir in shredded cabbage and carrots, cooking until tender (about 3-4 minutes). Add soy sauce and sesame oil, mixing well. Remove from heat and let cool. - Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface with a corner facing you. Place 2 tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to seal. Use a bit of water to seal the edges if needed. Repeat until all filling is used. - Cook the Egg Rolls:
Frying: Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes or until golden brown. Drain on paper towels.
Baking: Preheat the oven to 425°F (220°C). Brush egg rolls with oil and bake for 20-25 minutes, turning halfway through.
Air Frying: Preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking halfway through. - Serve:
Serve hot with your choice of dipping sauces.
Notes
- Feel free to customize the filling by adding other vegetables or spices.
- Leftover egg rolls can be stored in the refrigerator for up to 4 days or frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 15g
- Protein: 10g