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Chicken Egg Rolls

Learn how to make egg rolls at home with this Chinese-inspired appetizer.

Comments

Skip greasy takeout food tonight by learning how to make your own eggrolls. These tasty chicken egg rolls are made with chicken, cabbage, carrots, and chopped onions. Instead of the flash fried and frozen treat you are used to, our homemade egg rolls are made with fresh ingredients. They taste just like the real thing and are a lot better for you! 
 

From the Chef: "Girls' night in" calls for a glass of white wine and egg rolls over gossip and chatting about the latest TV shows. Prepping these together is a fun group activity to help you bond or break the ice. And here's a tip: I like to fry these first with the seam side down to help seal in the filling.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Easy Chicken Recipes: 103 Inventive Soups, Salads, Casseroles, and Dinners Everyone Will Love.

Yields12 egg rolls

Preparation Time30 min

Cooking Time12 min

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup packed light brown sugar
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • 6 cup shredded Chinese (napa) cabbage
  • 1 large carrot, grated
  • 3 green onions, chopped
  • 1 boneless, skinless chicken breast, cooked and diced (about 1 cup)
  • 12 egg roll wrappers
  • 1 large egg, lightly beaten
  • Oil (canola, vegetable, or peanut), for frying
  • Sweet-and-sour and/or spicy mustard sauces, for dipping

Instructions:

  1. In a small bowl, combine the soy sauce, brown sugar, ginger, and garlic.

  2. In a large bowl, combine the Chinese cabbage, carrot, green onions, and chicken. Pour the soy sauce mixture over the cabbage mixture and toss. Let it stand for 10 minutes.

  3. Place the cabbage mixture in a colander and drain well, squeezing out the liquid.

  4. Place about 1/2 cup of the cabbage mixture onto the center of one egg roll wrapper. Lightly brush the edges with beaten egg. Fold one corner over the mixture, then fold both sides over the top, then roll up tightly. Repeat with the remaining filling and wrappers.

  5. In a deep, medium skillet, heat about 1 1/2 inches of oil over medium heat until hot but not smoking.

  6. Add the egg rolls in batches and fry for 3–4 minutes on each side until golden. Remove with tongs or a skimmer and drain on paper towels.

  7. Serve the egg rolls warm with sweet-and-sour and/or spicy mustard dipping sauces.

Notes:

To cook the chicken, place 1 medium boneless, skinless chicken breast on a baking sheet and bake at 350°F for 30 minutes.

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