Chicken Egg Rolls
Golden crispy Chicken Egg Rolls filled with stir-fried chicken and vegetables. This homemade deep-fried egg rolls recipe is easy, authentic and tastes utterly delicious that rivals restaurant takeout.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced)
- 1 lb ground chicken
- 1 1/2 cups cabbage (shredded)
- 1 cup carrots (shredded)
- 1/4 cup green onion (sliced)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/2 tablespoon cornstarch
- 2 tablespoons water
- 10 - 12 egg roll wrappers
- 1 egg (beaten)
- 4 cups oil (for deep-fry)
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a wok (or skillet) over medium-high heat. Add the garlic and stir-fry until aromatic. Then, add the ground chicken and continue to stir-fry until fully cooked.
- 2
Add the cabbage, carrots, and green onion, and stir-fry for 1 to 2 minutes. Then, add salt, sugar, sesame oil, and ground white pepper to taste. Continue to stir-fry for another 2 minutes, or until the vegetables are soft.
- 3
Mix the cornstarch and water in a small bowl, then add it to the wok. Continue stir-frying for 2 minutes, or until the sauce thickens. Turn off the heat and transfer to a serving dish.
- 4
Place a piece of egg roll wrapper on a flat surface. Top with 2 tablespoons of filling and brush the beaten egg around the outer edges of the wrapper. Fold the bottom part of the wrapper over the filling, then fold in the two sides and roll it up, using the beaten egg to seal the edges.
- 5
Heat the wok with 4 cups of cooking oil to 350°F (176°C). Deep-fry the egg rolls in batches until golden brown and crispy. Remove and drain excess oil on a plate lined with paper towels. Serve immediately with chili sauce.