Description
These crispy Chicken Egg Rolls are packed with flavorful ground chicken and fresh vegetables, seasoned with aromatic garlic, ginger, and Chinese five-spice powder. Crisply fried to golden perfection, they make a delicious appetizer or party snack that’s perfect for sharing.
Ingredients
Scale
Filling
- 1 pound ground chicken
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or paste)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1 ½ cups shredded coleslaw mix
- ¾ cup shredded carrots
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil
For Frying
- Vegetable oil, for frying (2-3 inches deep)
Assembly
- 20 egg roll wrappers
- 1 large egg, beaten (for sealing)
Instructions
- Cook Filling: In a large skillet or wok over medium heat, cook the ground chicken with minced garlic and grated ginger. Season with kosher salt, black pepper, and Chinese five-spice powder. Stir frequently until the chicken is fully cooked and no longer pink.
- Add Vegetables: Stir in the shredded coleslaw mix, shredded carrots, green onions, and sesame oil. Continue cooking until the vegetables are softened and any excess liquid has evaporated. Remove the skillet from heat and let the filling cool slightly before assembling.
- Heat Oil: Pour 2 to 3 inches of vegetable oil into a large skillet or Dutch oven and heat it to 375°F (190°C). You may also use a deep fryer if available, maintaining the same temperature.
- Assemble Egg Rolls: Lay an egg roll wrapper on a flat surface with one corner pointing towards you (diamond shape). Place about ¼ cup of the filling in the center of the wrapper. Fold the bottom corner over the filling, then brush the edges with beaten egg. Fold the two side corners over the filling and roll it up tightly to seal completely. Repeat this process with the remaining wrappers and filling.
- Fry Egg Rolls: Carefully fry the egg rolls in batches of 3 to 4 at a time in the preheated oil. Cook for about 2 to 3 minutes per batch, or until they turn a crispy golden brown. Make sure the oil returns to 375°F between batches to ensure proper frying temperature. Drain the cooked egg rolls on paper towels to remove excess oil.
- Serve Hot: Serve the chicken egg rolls hot with your favorite dipping sauces for a delicious appetizer or snack.
Notes
- Ensure the filling is cooled slightly before assembling to prevent wrappers from becoming soggy.
- Maintain oil temperature at 375°F for crispy, evenly cooked egg rolls.
- Use fresh ginger for best flavor, but ginger paste can be substituted.
- Egg roll wrappers can be found in most grocery stores or Asian markets; keep them covered with a damp towel to prevent drying out while assembling.
- Leftover cooked filling can be refrigerated up to 2 days and used for other recipes.
- For a healthier version, consider baking egg rolls but note the texture will differ from frying.
