Chicken Egg Rolls make a great appetizer to go with any Chinese dinner. These are rolls use ground chicken for the meat and are stuffed with other ingredients such as cabbage, carrot and green onion. A lot of the flavor in this recipe comes from garlic powder and ginger.
I like to use dry seasonings instead of the fresh because I feel like it adds more flavor. There is a little bit of work required to roll the egg rolls but it shouldn’t take too long and they are so much better than the ones that you buy from the store. These egg rolls go great served with sweet and sour sauce.
Chinese Chicken Egg Rolls
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1lb ground chicken
- garlic powder (to taste)
- ground ginger (to taste)
- salt (to taste)
- ground black pepper (to taste)
- 2 cups shredded cabbage
- 1 cup shredded carrot
- 1 green onion (sliced)
- 14 egg roll wrappers
- 1 tablespoon cornstarch mixed with 1/4 cup of cold water
- 1 quart vegetable oil (for frying)
- Heat a wok or large skillet to high-heat. Add a little bit of oil. Add the ground chicken and cook while breaking up into chunks with a spatula or spoon until no longer pink and fully cooked. Reduce heat to medium low. Add cabbage and carrots and stir fry for 2 minutes or until softened. Season with garlic powder, ground ginger, salt, and pepper to taste. You will want to make sure that the mixture is well seasoned without adding too much spice.
- Heat oil in a deep-fryer or large pot to 375 degrees F. Lay out an egg roll wrapper onto a flat surface. Place 2 tablespoon of the filling into the corner of the wrapper, so that the filling is not touching the corner. Fold over that corner about half-way up. Fold over the left and right corner to the middle. Using a brush of the bottom of a spoon brush the cornstarch and water mixture onto the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all of the egg rolls are used or the filling is gone.
- Add the egg rolls to the hot oil and deep-fry in batches, turning occasionally until golden brown. Place onto a plate lined with a paper towel to drain.