Chicken Egg Roll
Chicken Egg Rolls are one of my favorite appetizers. They’re great for parties and very easy to make. You can also make a lot and freeze left overs to deep fry later. This recipe is for a small family, so if you plan on making a lot, you might have to double or even triple the ingredients.
Egg Roll wrappers can be found in most Asian markets and even some American markets these days. There are lots of different sauces you can serve Chicken Egg Rolls with, but I like to use Sweet Chili Sauce.
This recipe makes about 10 egg rolls
- 10 oz Ground Chicken (283g)
- 1 green onion minced
- 2 small shiitake mushrooms thinly sliced
- 1/3 large carrot minced
- 2 cups shredded cabbage
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1/2 tablespoon sake
- Salt and Pepper (to season)
- 1 tablespoon oil (to cook chicken and veggies)
- 10 Egg Roll Wrappers
- 1/2 egg lightly beaten (to seal)
- oil to deep fry
- To make the filling, marinade the ground chicken with soy sauce, sake, and minced garlic for 10 minutes. Prepare the vegetables. Slice the mushrooms, mince the carrot and green onion, and shred the cabbage.
- Mix the vegetables, mushroom, and marinated ground chicken together. Now heat a pan. When hot, add oil and cook the ingredients. Lightly season with salt and pepper. When the chicken has cooked through, move all the ingredients to a bowl to cool. If there is any liquid, remove with paper towels before moving to the bowl.
- When the filling has cooled, scoop a generous amount (about 2 tablespoons) and place towards the bottom corner of the egg roll wrapper. Brush a bit of the beaten egg on the top corner. Fold the bottom corner up and over the filling. Now fold the left and right corners toward the center and continue to roll. Repeat this step until you run out of filling.
- Deep Fry until golden brown (about 2 to 3 minutes). Drain oil on paper towel or tempura rack before serving. Serve with your favorite dipping sauce.