Description
These crispy Chicken Egg Rolls are packed with flavorful ground chicken, fresh vegetables, and aromatic spices, rolled in delicate egg roll wrappers and deep-fried to golden perfection. Perfect as an appetizer or snack, they’re sure to be a crowd-pleaser at any gathering.
Ingredients
Scale
Filling
- 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
For Wrapping and Frying
- 20 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying (about 2-3 inches deep)
Instructions
- Cook Chicken and Aromatics: In a large skillet or wok over medium heat, cook the ground chicken with minced garlic and grated ginger. Season the mixture with kosher salt, ground black pepper, and Chinese five-spice powder. Cook until the chicken is fully cooked and no longer pink.
- Add Vegetables and Finish Filling: Stir in the shredded coleslaw mix, shredded carrots, thinly sliced green onions, and sesame oil. Continue cooking until the vegetables are softened and the liquid has evaporated. Remove from heat and let the filling cool slightly.
- Heat Oil for Frying: In a large skillet or Dutch oven, heat 2-3 inches of vegetable oil to 375°F (190°C). A deep fryer can also be used for this step.
- Assemble Egg Rolls: Lay an egg roll wrapper flat on a clean surface in a diamond shape. Place about ¼ cup of the chicken-vegetable filling in the center. Fold the bottom corner of the wrapper over the filling, then brush the exposed edges with beaten egg. Fold the two side corners toward the center, then tightly roll up the wrapper to seal the egg roll. Repeat this process with all wrappers and filling.
- Fry Egg Rolls: Fry the egg rolls in batches of 3-4 at a time, cooking each for 2-3 minutes or until they turn golden brown and crispy. Maintain the oil temperature at 375°F between batches for even cooking. Once fried, drain the egg rolls on paper towels to remove excess oil.
- Serve: Serve the chicken egg rolls hot with your favorite dipping sauces for a perfect appetizer or snack experience.
Notes
- Ensure the filling is not too wet before assembling, to prevent soggy wrappers.
- You can substitute ground chicken with ground turkey or pork if preferred.
- For a lighter version, try baking the egg rolls at 425°F for 15-20 minutes, flipping halfway through.
- Store leftover egg rolls in an airtight container in the refrigerator and reheat in an oven or air fryer for best crispiness.
- Be careful when frying to avoid oil splatters and maintain a consistent oil temperature.
