Chicken Egg Rolls
These crispy, golden chicken egg rolls are stuffed with juicy shredded chicken, cabbage, carrots, and green onions, then fried to perfection. Served with tangy sweet and sour sauce, they’re an easy homemade appetizer that tastes better than takeout.
Equipment
- Large skillet
- Mixing bowl
- Wooden spoon
- Tongs
- large pot (for frying)
- paper towels (for draining)
Ingredients
- 2 cups cooked shredded chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, chopped
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 12 egg roll wrappers
- 3 cups vegetable oil (for frying)
- 1/2 cup sweet and sour sauce (for serving)
Instructions
- In a skillet over medium-high heat, cook shredded chicken for 5–7 minutes until heated through. Add cabbage, carrots, green onions, and ginger. Cook 5–7 minutes until vegetables are tender. Stir in soy sauce and garlic; cook 1 more minute.
- Place an egg roll wrapper on a clean surface. Spoon some filling in the center. Fold sides in, then roll tightly, sealing edges with water.
- Heat vegetable oil in a pot to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side until golden brown. Drain on paper towels and serve hot with sweet and sour sauce.
Notes
You can bake instead of frying at 400°F (200°C) for 15–20 minutes for a lighter version. These freeze well for up to 3 months. For a spicier kick, add chili flakes or harissa to the filling. Try swapping chicken for pork, beef, or veggies for endless variations.
Nutrition
Calories: 180kcalCarbohydrates: 16gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 350mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 2400IUVitamin C: 12mgCalcium: 30mgIron: 1.5mg
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