Description
Crispy and flavorful Chicken Egg Rolls filled with a savory mix of ground chicken, fresh vegetables, and aromatic spices. These homemade egg rolls are deep-fried to golden perfection and make for a perfect appetizer or snack to share at gatherings.
Ingredients
Scale
Filling Ingredients
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or paste)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1 ½ cups shredded coleslaw mix
- ¾ cup shredded carrots
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil
Assembly and Frying Ingredients
- 20 egg roll wrappers
- 1 large egg, beaten (for sealing wrappers)
- Vegetable oil, for frying (about 2-3 inches depth)
Instructions
- Cook Filling: In a large skillet or wok over medium heat, cook the ground chicken along with minced garlic and grated ginger until the chicken is no longer pink. Season the mixture with kosher salt, ground black pepper, and Chinese five-spice powder to infuse aromatic flavors.
- Add Vegetables: Stir in shredded coleslaw mix, shredded carrots, sliced green onions, and sesame oil into the skillet. Cook this mixture until the vegetables soften and any excess liquid evaporates, then remove from heat and allow filling to cool slightly to facilitate easier wrapping.
- Heat Oil: In a large skillet or Dutch oven, heat 2-3 inches of vegetable oil to 375°F (190°C). Ensure the oil is hot enough for frying to achieve a crispy texture; a deep fryer can also be used as an alternative.
- Assemble Egg Rolls: Place an egg roll wrapper flat on a clean surface arranged in a diamond shape. Spoon about ¼ cup of the cooled filling into the center. Fold the bottom corner over the filling, brush the edges with beaten egg, fold in the side corners toward the center, and then roll tightly to seal the egg roll. Repeat this process with the remaining wrappers and filling.
- Fry Egg Rolls: Fry the assembled egg rolls in batches of 3-4 in the hot oil. Cook for 2-3 minutes or until they turn a beautiful golden brown, ensuring the oil temperature returns to 375°F between batches. Drain the fried egg rolls on paper towels to remove excess oil.
- Serve: Serve the chicken egg rolls hot, accompanied by your favorite dipping sauces for a delightful appetizer or snack experience.
Notes
- Ensure the filling is not too wet to prevent soggy egg rolls; cook until liquid evaporates thoroughly.
- Use fresh egg roll wrappers for best results; keep them covered with a damp towel to avoid drying out while assembling.
- Maintain oil temperature at 375°F during frying for crispy texture and even cooking.
- Egg rolls can be made ahead and frozen before frying; fry them directly from frozen adding extra cooking time.
- Customize fillings by adding mushrooms or swapping chicken for pork or tofu as desired.
