Crispy Chicken Egg Rolls (Printer-Friendly)
Crispy egg rolls packed with tender chicken, cabbage, and carrots, finished with a sweet dipping sauce.
# What You’ll Need to Cook:
→ Filling
01 -
450 grams ground chicken
02 -
2 teaspoons fresh garlic, finely minced
03 -
1 teaspoon fresh ginger, finely minced
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
200 grams cabbage, shredded
07 -
100 grams carrots, shredded
08 -
1 green onion, thinly sliced
→ Assembly
09 -
14 egg roll wrappers
10 -
2 tablespoons all-purpose flour
11 -
1 tablespoon water
→ For Frying
12 -
720 millilitres vegetable oil
# Steps to Prepare:
01 -
Pour vegetable oil into a large, deep skillet and heat gently over medium-low until oil reaches 190°C.
02 -
In a separate large skillet over medium-high heat, cook ground chicken with minced garlic and ginger. Crumble and brown thoroughly. Season with salt and black pepper.
03 -
Stir in shredded cabbage, carrots, and green onion to the cooked chicken. Sauté for five minutes until the mixture is well combined and heated through. Remove from heat.
04 -
In a small bowl, combine all-purpose flour and water to form a smooth paste.
05 -
Place one egg roll wrapper on a clean surface, positioned with a corner facing you. Spoon approximately 60 grams of chicken filling in the center. Fold up the bottom corner over the filling, fold in the sides, and roll tightly. Brush flour paste along the top edge to seal. Repeat for remaining wrappers and filling.
06 -
Transfer two to three assembled egg rolls at a time into the hot oil. Fry for two minutes, turning with tongs until evenly golden brown. Remove and drain on a paper towel-lined plate.
07 -
Arrange egg rolls on a platter and serve immediately, accompanied by sweet and sour sauce if desired.
# Extra Cooking Tips:
01 -
Ensure the oil is at the right temperature before frying to achieve a crisp texture and avoid greasiness.
02 -
Overcrowding the fryer causes uneven cooking; fry in small batches for best results.