Description
Crispy fried egg rolls filled with seasoned vegetables and optional ground chicken, perfect as an appetizer, snack, or party dish with a golden crunchy exterior and flavorful filling.
Ingredients
- 12 egg roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup cooked ground chicken (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
- Vegetable oil for frying
Instructions
- Heat a skillet over medium heat and sauté garlic until fragrant.
- Add cabbage, carrots, and green onions. Cook for 3–4 minutes until softened.
- Stir in soy sauce, sesame oil, and optional ground chicken. Cook for another 2 minutes. Remove from heat and let cool slightly.
- Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2–3 tablespoons of filling near the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the top corner with the cornstarch mixture.
- Repeat with remaining wrappers and filling.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden and crisp.
- Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
- Leave out the chicken for a vegetarian version.
- Add shredded tofu, mushrooms, bean sprouts, or rice noodles for variation.
- Brush with oil and bake at 400°F (200°C) for 20 minutes, flipping once for a lighter version.
- Freeze uncooked rolls and fry straight from frozen, adding a minute or two to the cook time.
- Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
