Crispy Chicken Egg Rolls with Savory Ground Chicken and Vegetables Recipe
Crispy Chicken Egg Rolls filled with savory ground chicken, shredded carrots, cabbage, and green onions, wrapped in crispy egg roll wrappers. Perfect as a crunchy, flavorful appetizer served hot with your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 20 rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Filling
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ⅔ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon sesame oil
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, thinly sliced
Egg Rolls & Frying
- 20 egg roll wrappers
- 1 egg, beaten
- 3 cups vegetable oil for frying
Instructions
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes.
- Cook Chicken: Add ground chicken to the skillet and cook, breaking it apart with a spatula, until no longer pink, about 5-7 minutes.
- Add Aromatics and Seasoning: Stir in minced garlic, minced ginger, kosher salt, and black pepper. Cook for an additional 2 minutes until fragrant.
- Add Vegetables: Add sesame oil, shredded cabbage, shredded carrots, and sliced green onions to the skillet. Cook for 2-3 minutes until vegetables are slightly softened. Remove from heat and let the filling cool slightly.
- Assemble Egg Rolls: Place an egg roll wrapper on a clean surface in a diamond shape with one corner pointing toward you. Spoon about 2 tablespoons of filling onto the center. Fold the bottom corner over the filling, fold in the side corners towards the center, roll tightly, and brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat Oil: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Fry Egg Rolls: Carefully place egg rolls in hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes.
- Drain: Remove egg rolls with a slotted spoon and drain on paper towel-lined plate to remove excess oil.
- Serve: Serve hot with your favorite dipping sauce such as sweet chili sauce or soy sauce.
Notes
- You can prepare the filling ahead and refrigerate before assembling the egg rolls.
- Ensure oil temperature stays steady at 350°F for even frying and crispy texture.
- Do not overcrowd the frying pot to prevent temperature drop and soggy egg rolls.
- Use egg roll wrappers rather than spring roll wrappers for best results.
- Customize the filling with additional vegetables or spices as desired.
