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Chicken Egg Rolls

  • Author: Sofia
  • Total Time: 1 hour
  • Yield: 20-25 servings 1x

Description

 

Chicken Egg Rolls are a delicious, crispy appetizer or main dish that combines tender chicken with a flavorful mix of vegetables, all wrapped in a golden, crunchy shell. These egg rolls are perfect for a snack, a party appetizer, or as part of a Chinese-inspired meal. Whether deep-fried or baked, they are full of savory flavors and textures that are sure to satisfy. Paired with a tangy dipping sauce, they’re a treat that’s hard to resist.

Ingredients

Scale
  • 1 lb ground chicken (or cooked shredded chicken)
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon hoisin sauce (optional)
  • 12 egg roll wrappers
  • Vegetable oil for frying (or cooking spray for baking)
  • Salt and pepper to taste

Ingredient Highlights

  • Ground Chicken: Ground chicken is a lean protein that keeps the filling tender and juicy while absorbing the flavors of the seasonings.
  • Coleslaw Mix: The cabbage and carrots in the coleslaw mix provide crunch and texture, making the egg rolls extra satisfying.
  • Soy Sauce and Hoisin Sauce: These sauces add the essential umami and sweetness to the filling, elevating the overall flavor.
  • Egg Roll Wrappers: Thin and crispy wrappers create the perfect contrast to the savory filling, adding texture and structure.

Instructions

 

Step-by-Step Instructions

Here’s how to make Chicken Egg Rolls:

Prepare the Filling:

  1. Cook the Chicken: If using ground chicken, cook it in a large skillet over medium heat until fully cooked, breaking it apart with a spoon. If using shredded chicken, simply warm it in the skillet.
  2. Add the Vegetables: To the cooked chicken, add the coleslaw mix, green onions, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables soften but remain crisp.
  3. Season the Filling: Add soy sauce, sesame oil, rice vinegar, and hoisin sauce (if using). Season with salt and pepper to taste. Stir everything together until well combined, then remove from heat and let it cool for a few minutes.

Assemble the Egg Rolls:

  1. Prepare the Wrappers: Lay out an egg roll wrapper on a clean surface with one corner facing you, like a diamond shape.
  2. Add the Filling: Spoon about 2-3 tablespoons of the filling near the bottom corner of the wrapper.
  3. Roll the Egg Rolls: Fold the bottom corner of the wrapper over the filling, then fold in the sides. Continue rolling tightly to the top corner, sealing the edge with a bit of water.
  4. Repeat: Continue assembling the remaining egg rolls.

Cook the Egg Rolls:

  1. Frying (for crispy egg rolls): Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat. Fry the egg rolls in batches for 3-4 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on paper towels.

    Baking (for a lighter option): Preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper or lightly greased. Spray the tops of the egg rolls with cooking spray and bake for 20-25 minutes, flipping halfway through, until golden and crispy.

  2. Serve: Serve the egg rolls warm with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or sriracha mayo.
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes

Nutrition

  • Calories: 150-200 kcal
  • Fat: 8g
  • Carbohydrates: 15g
  • Protein: 10g

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Find it online: https://mydailybites.com/chicken-egg-rolls/