Description
Make restaurant-style crispy chicken egg rolls at home using this deep-frying method. This recipe includes instructions for a flavorful filling and achieving a perfectly golden, crunchy wrapper.
Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 12 egg roll wrappers
- Vegetable oil for deep frying
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add ground chicken and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Add minced garlic and ginger to the skillet. Cook for 1 minute until fragrant.
- Add cabbage, carrots, and mushrooms to the skillet. Cook for 3 to 5 minutes until vegetables are slightly tender-crisp.
- Stir in soy sauce, oyster sauce, sesame oil, and black pepper. Cook for 1 minute to combine flavors. Remove from heat and stir in green onions. Let the filling cool completely.
- Place one egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of cooled filling near the bottom corner.
- Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center.
- Moisten the top edge of the wrapper lightly with water using your finger. Roll the package tightly upward toward the top corner. Seal the edge. Repeat with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350 degrees F (175 degrees C).
- Carefully place 3 or 4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crisp.
- Remove egg rolls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with dipping sauce.
Notes
- For an oven-baked version, lightly brush the assembled egg rolls with oil and bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, flipping halfway, until golden brown.
- For an air fryer, spray the egg rolls with oil and cook at 375 degrees F (190 degrees C) for 10 to 12 minutes, shaking the basket halfway through.
- To make the filling vegetarian, substitute the chicken with firm tofu, crumbled, and use vegetarian oyster sauce or extra soy sauce.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 2
- Sodium: 450
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 9
- Cholesterol: 35