Chicken Egg Rolls Recipe
These easy chicken egg rolls have a simply delicious ground chicken filling, and a beautiful crunchy bite! Deep fry, bake, or Air fry.
Servings: 20 egg rolls
Calories: 108kcal
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
Ingredients
- 1 pound ground chicken
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated; or ginger paste
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1½ cups shredded coleslaw mix
- ¾ cup shredded carrots *
- 2 green onions thinly sliced
- 1 tablespoon sesame oil **
- vegetable oil for frying***
- 20 egg roll wrappers ****
- 1 large egg beaten
Instructions
- In a large skillet or wok set over medium heat, add the ground chicken, garlic, and ginger. Season with salt, pepper, and five spice powder and cook, stirring, until the chicken is fully cooked and no longer pink.1 pound ground chicken, 3 cloves garlic, 1 teaspoon fresh ginger, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon Chinese five-spice powder
- Add in the shredded coleslaw mix, carrots, green onions, and sesame oil. Stir to combine and cook for 4-5 minutes until the water has evaporated and the mixture is warmed through and softened. Remove the skillet from the heat and allow it to cool slightly.1½ cups shredded coleslaw mix, ¾ cup shredded carrots, 1 tablespoon sesame oil, 2 green onions
- In a large, deep skillet or Dutch oven, add 2-3 inches of oil. Heat oil over medium-low heat until it reaches 375°F. You can also preheat a deep fryer if you prefer.vegetable oil
- While the oil is heating, make the eggrolls. Lay one egg roll wrapper on a flat surface so it looks like a diamond, with one corner facing you. Place ¼ cup of the chicken mixture in the center. Fold the bottom corner up and over the filling. Brush the remaining inside edges with the beaten egg.20 egg roll wrappers, 1 large egg
- Fold the two side corners over the center like wrapping a present, then continue to roll tightly until it’s sealed and filling is enclosed. Repeat with remaining wrappers and filling.
- Fry the egg rolls in batches of 3-4 in the hot oil for 2-3 minutes, or until golden brown. Allow the oil to return to 375°F between batches. Use tongs to transfer them to a paper towel-lined plate to drain before serving with your favorite dipping sauces.
Video
Notes
*I add more shredded carrots to the filling for an extra hit of freshness, but you can skip if your slaw mix has plenty.
**Peanut oil is a great sub, or just use more of your regular cooking oil.
***Use a neutral oil with a high smoke point to fry these chicken egg rolls. Vegetable, canola, or peanut oil all work well.
****Look for these in the refrigerated section or International aisle of the grocery store.
Tips:
- If the filling mixture seems too loose, continue cooking it until the moisture has evaporated out. Filling that is too wet will lead to soggy, leaky egg rolls.
- Be sure to tightly wrap your egg rolls; any exposed filling will leak out when frying.
- Use a neutral oil with a high smoke point to fry these egg rolls, such as vegetable, canola, or peanut oil.
- Watch the temperature with a deep frying thermometer to ensure it stays consistent.
- Don't overcrowd the Dutch oven, as too many egg rolls will lower the temperature of the oil, leading to oily egg rolls. I recommend cooking the egg rolls in batches of 3-4. Between each batch, check the temp of the oil again. Make sure it is always at 375°F before adding another batch.
- Once the egg rolls are golden brown and crisp, transfer them to a paper towel-lined plate to drain and cool. This will help keep them crispy.
Nutrition
Serving: 1egg roll | Calories: 108kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 154mg | Potassium: 163mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 833IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg