This Crispy Chicken Egg Rolls Recipe is seriously so delicious and amazingly easy to make! The base starts with ground chicken and lots of shredded cabbage. I used a bag of coleslaw mix which includes shredded cabbage and shredded carrots. It’s a time saver to use the pre shredded stuff, but if you can’t find the pre shredded mix, you can finely chop your own. You don’t want the filling to be overly wet when filling your egg roll wrappers, so don’t be surprised if your filling is more on the dry side. The seasonings that going in the filling are ultra flavorful and really make the tastes pop! One seasoning you don’t want to skip is the Chinese Five Spice. The combination of flavors in the Chinese Five Spice bring a sweet and nutty flavor to the filling that you will truly love. Heck, I had a hard time keeping my hands off of that filling before it made it into the wrappers!
Crispy Chicken Egg Rolls Recipe
If you're a fan of Chinese food, then you're really going to love this Crispy Chicken Egg Rolls Recipe!
Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins
Course: Dinner Cuisine: Asian
Servings: 20 Calories: 85 kcal
Ingredients
- 1 lb. ground chicken
- 2 tsp ginger, minced
- 2 tsp garlic, minced
- 2 1/2 cups cabbage and carrots, shredded coleslaw mix
- 3 green onions, sliced
- 1/2 tsp salt
- 2 tsp sugar
- 1 tbsp sesame oil
- 1/4 tsp Chinese five spice powder
- 20 egg roll wrappers
- 1 large egg, beaten
- quart vegetable oil, for frying
Instructions
- Cook the ground chicken in a large wok or skillet over medium-high heat with the ginger and garlic until crumbly and no longer pink. Drain any excess fat and return skillet to heat.
- Add in the cabbage and carrot mix, green onions, salt, sugar, sesame oil and Chinese five spice, stir and cook until cabbage and carrots are tender. Let mixture cool slightly.
- Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling.
- Preheat your fryer to 375 degrees F. OR bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown. Drain on a paper towel lined plate and enjoy!
Notes
The sauce that I use to dip these egg rolls in is a Thai Sweet Chili Sauce that can be found in the Asian aisle of the grocery store.
Nutrition
Serving: 2egg rolls | Calories: 85kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 152mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
