These Crispy Chicken Egg Rolls are a flavorful, crispy snack or appetizer, filled with tender chicken, crunchy vegetables, and seasoned perfectly for a satisfying bite. They’re easy to make, and whether you fry them or bake them, they’re always a crowd-pleaser!
Ingredients:
For the Chicken Filling:
- 2 cups cooked chicken, shredded (you can use rotisserie chicken for convenience)
- 1/2 cup shredded carrots
- 1/2 cup cabbage, finely shredded
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon hoisin sauce (optional, for added sweetness)
For the Egg Rolls:
- 10-12 egg roll wrappers
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing the edges)
- Vegetable oil for frying (if frying)
Instructions:
1. Prepare the Chicken Filling:
- In a large bowl, combine the shredded chicken, shredded carrots, cabbage, green onions, and garlic.
- Add the soy sauce, sesame oil, ground ginger, black pepper, and hoisin sauce (if using). Mix well to combine all the ingredients and make sure everything is evenly seasoned.
2. Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean, flat surface with one corner facing you (like a diamond shape).
- Spoon 2-3 tablespoons of the chicken filling onto the lower third of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides. Brush a little cornstarch slurry (the cornstarch mixed with water) along the top edge of the wrapper. Roll tightly to seal the egg roll.
3. Cook the Egg Rolls:
- Frying Method:
- Heat about 2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat.
- Once the oil is hot (around 350°F or 175°C), carefully add the egg rolls to the oil. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
- Remove the egg rolls from the oil and drain them on paper towels to remove excess oil.
- Baking Method (Healthier Option):
- Preheat the oven to 400°F (200°C).
- Place the egg rolls on a baking sheet lined with parchment paper. Brush each egg roll lightly with vegetable oil to ensure a crispy exterior.
- Bake for 15-20 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.
4. Serve:
- Serve the crispy chicken egg rolls hot with your favorite dipping sauces, like sweet chili sauce, soy sauce, or homemade peanut sauce.
Tips:
- Make Ahead: You can prepare the egg rolls ahead of time and freeze them before cooking. Just place them on a baking sheet in a single layer and freeze for 1-2 hours, then transfer them to a freezer bag. When you’re ready to cook, fry or bake them straight from the freezer, adding a few extra minutes of cooking time.
- Additions: Feel free to add extra ingredients like mushrooms, bell peppers, or bean sprouts to the filling for added flavor and crunch.
- Serving Suggestions: These egg rolls pair wonderfully with a side of Asian-style slaw or a fresh cucumber salad for a well-rounded meal.