Description
Crispy chicken egg rolls filled with seasoned chicken and vegetables.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package egg roll wrappers
- Oil for frying
Instructions
- In a large bowl, combine chicken, cabbage, carrots, green onions, garlic, soy sauce, and sesame oil.
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you.
- Place 2-3 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll the wrapper away from you tightly, sealing the edge with a little water.
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls in batches until golden brown, about 3-4 minutes per side.
- Drain on paper towels and serve hot.
Notes
- For a vegetarian version, substitute chicken with tofu.
- You can add bean sprouts for extra crunch.
- Serve with sweet and sour sauce or soy sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: chicken egg rolls, appetizer, Asian cuisine, fried food