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Chinese Chicken Egg Rolls Recipe

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4 from 9 reviews

This Chicken Egg Rolls recipe offers a delicious homemade twist on a classic appetizer. Ground chicken is seasoned with garlic, ginger, and Chinese five-spice powder, combined with fresh shredded veggies, and wrapped in crispy egg roll wrappers. Fried until golden and crunchy, these egg rolls are perfect for parties or as a flavorful snack served with your favorite dipping sauces.

Ingredients

Filling

  • 1 pound ground chicken
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated or ginger paste)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon Chinese five-spice powder
  • 1½ 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)

Instructions

  1. Cook the Chicken: In a large skillet or wok set over medium heat, add the ground chicken, minced garlic, and grated ginger. Season with kosher salt, black pepper, and Chinese five-spice powder. Stir frequently and cook until the chicken is fully cooked and no longer pink, about 6-8 minutes.
  2. Combine Vegetables: Add the shredded coleslaw mix, shredded carrots, green onions, and sesame oil to the skillet. Stir well to combine all ingredients. Cook for an additional 4-5 minutes, allowing the water from the vegetables to evaporate and the mixture to soften. Remove from heat and let cool slightly.
  3. Heat the Oil: In a large, deep skillet or Dutch oven, pour 2-3 inches of vegetable oil. Heat the oil over medium-low heat until it reaches 375°F (190°C). You may also use a deep fryer preheated to the same temperature.
  4. Assemble the Egg Rolls: Lay one egg roll wrapper on a flat surface, positioned like a diamond with one corner facing you. Place about ¼ cup of the chicken and vegetable mixture in the center of the wrapper. Fold the bottom corner up over the filling, then brush the exposed edges on the inside with the beaten egg to help seal the wrapper.
  5. Wrap the Egg Rolls: Fold the two side corners of the wrapper toward the center, covering the filling like wrapping a present. Continue to roll tightly from the bottom to the top corner until fully sealed. Repeat with the remaining wrappers and filling.
  6. Fry the Egg Rolls: Carefully place 3-4 egg rolls at a time into the hot oil. Fry for 2-3 minutes or until they turn golden brown and crispy. Maintain the oil temperature at 375°F by allowing it to return to heat between batches. Use tongs to remove the egg rolls and drain them on a paper towel-lined plate.
  7. Serve: Serve the crispy chicken egg rolls warm alongside your favorite dipping sauces such as sweet chili sauce, soy sauce, or plum sauce.

Notes

  • Ensure the filling mixture cools before wrapping to prevent the wrappers from becoming soggy.
  • You can substitute ground chicken with ground turkey or pork if preferred.
  • For a healthier alternative, egg rolls can be baked or air fried but will have a different texture compared to deep frying.
  • Use fresh egg roll wrappers for best results. Keep wrappers covered with a damp cloth to prevent drying out while assembling.

Find it online: https://bitezly.com/chinese-chicken-egg-rolls-recipe/