Hey there! If you’re anything like me, you know that some recipes just become family staples, and these Chicken Egg Rolls are definitely one of them. I remember the first time I made them; the kids were so excited, and they didn’t last long on the table. Every bite is packed with flavors that remind me of cozy family gatherings, where laughter and stories flow just as freely as the food.
These egg rolls have become a go-to for those busy weeknights when I want something delicious yet quick to prepare. It’s such a treat to see everyone digging in, and I love knowing that I can whip up a big batch that will keep them satisfied. Plus, they’re perfect for serving at parties or family movie nights. Everyone loves a good crunch, right?
The beauty of this recipe is its versatility. You can easily customize the filling with whatever veggies you have on hand, making it not just tasty but also a way to use up those odds and ends in your fridge. Whether it’s a rainy day or a sunny afternoon, making these egg rolls feels like a warm hug from the kitchen. So let’s get started on this simple, satisfying recipe that your family will love!
Making Chicken Egg Rolls
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Ingredients
- 1 lb ground chicken
- 2 tsp minced garlic
- 1 tsp grated ginger
- Salt and pepper, to taste
- 2 cups finely shredded cabbage
- 1 cup shredded carrots
- 1 green onion, chopped
- 14 egg roll wrappers
- 3 cups oil for frying
- 2 tbsp all-purpose flour
- 1 tbsp water
Directions
Begin by heating the oil in a large skillet over medium-low heat until it reaches 375°F.
In another skillet, add the ground chicken along with the minced garlic and ginger. Cook over medium heat, breaking the chicken apart as it cooks. Season it with salt and pepper to taste.
Once the chicken is cooked through, toss in the cabbage, carrots, and green onion. Stir-fry everything together for about five minutes until well combined and heated through. Remove from heat and set aside.
In a small bowl, combine the flour and water to create a paste that will seal the egg rolls.
On a clean surface, place an egg roll wrapper with one corner facing you. Spoon about a quarter cup of the chicken and vegetable filling onto the center of the wrapper. Fold the bottom corner over the filling, then tuck in the sides and roll tightly. Use the flour paste to seal the top corner. Repeat this process for all wrappers.
Carefully add 2-3 egg rolls to the hot oil at a time, frying each batch for about two minutes. Use tongs to turn the rolls until they turn a nice golden brown.
Once they’re cooked, transfer the egg rolls to a plate lined with paper towels to soak up any excess oil.
Serve these delightful egg rolls hot, paired with your favorite dipping sauce like sweet and sour!
Storing Suggestion
If you have leftover egg rolls, let them cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, pop them in the oven for a crispy finish!
Cooking Tips
For added flavor, consider incorporating some diced bell peppers or mushrooms into your filling. If you prefer a spicier kick, try adding a splash of hot sauce or some diced jalapeños. Ensure the oil is hot enough before frying to achieve that perfect crispy texture.
Serving Suggestions
These egg rolls are fantastic on their own, but they pair wonderfully with a side of fried rice or a fresh salad. For an added touch, garnish with sesame seeds or chopped cilantro. You can also serve them alongside a variety of dipping sauces for a fun tasting experience.
Ingredient Substitutions
If you’re looking to make these egg rolls vegetarian, simply substitute the ground chicken with tofu or a medley of your favorite vegetables. You can also use low-sodium soy sauce instead of salt for seasoning. For gluten-free options, look for gluten-free egg roll wrappers.
Seasonal Variations
During the summer, add in some zucchini or bell peppers to take advantage of the fresh produce. In the fall, consider incorporating some roasted sweet potatoes or butternut squash for a warm and hearty filling. These adjustments can enhance the dish and keep it exciting throughout the year!
Allergen Information
This recipe contains common allergens such as gluten (from the wrappers) and soy (if using soy sauce). To make it allergy-friendly, opt for gluten-free wrappers and verify that any sauces used are free of common allergens.
FAQ
Can I make these egg rolls ahead of time?
Yes! You can prepare the filling and wrap the egg rolls ahead of time. Just store them in the fridge and fry them just before serving. They can also be frozen before frying; simply cook them from frozen when ready.
What is the best oil for frying?
Vegetable oil or peanut oil are excellent choices for frying egg rolls as they have high smoke points and neutral flavors, ensuring a crispy exterior without overwhelming the taste of the filling.
Can I bake these instead of frying?
Absolutely! To bake, brush the egg rolls lightly with oil and place them on a baking sheet. Bake in a preheated oven at 400°F for about 15-20 minutes or until golden brown, flipping halfway through.
How do I store leftover egg rolls?
Allow any leftover egg rolls to cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to 3 days or freeze them for longer storage. Reheat in the oven for best results.
What dipping sauces go well with egg rolls?
Sweet and sour sauce is a classic choice, but you can also serve them with soy sauce, spicy mustard, or even a homemade dipping sauce made from hoisin and chili paste for an extra kick.
How can I make these egg rolls spicier?
To add some heat, incorporate diced jalapeños into the filling or serve with a spicy dipping sauce. You can also sprinkle in some red pepper flakes when cooking the filling to enhance the spiciness.
Chicken Egg Rolls
Ingredients
- 1 lb minced chicken
- 2 tsp garlic, freshly minced
- 1 tsp freshly grated ginger
- salt & pepper to taste
- 2 cups cabbage, finely shredded
- 1 cup carrots, shredded
- 1 green onion, finely chopped
- 14 egg roll wrappers
- 3 cups oil, for frying
- 2 tbsp all-purpose flour
- 1 tbsp water
Instructions
- In a large skillet, heat oil over medium-low until it reaches 375°F.
- In another skillet, cook the ground chicken with minced garlic and ginger over medium heat, breaking it apart as it browns. Season with salt and pepper.
- Once the chicken is fully cooked, add the shredded cabbage, carrots, and green onion. Stir-fry the mixture for about 5 minutes until everything is heated through. Set aside and remove from heat.
- Mix together the flour and water in a small bowl to form a thick paste for sealing the egg rolls.
- Lay out one egg roll wrapper on a clean, flat surface with a corner facing you. Spoon about 1/4 cup of the chicken and vegetable filling into the center. Fold the bottom corner over the filling, then fold the sides in, and roll tightly. Seal the top corner with the flour paste. Repeat this for all the wrappers.
- Gently place 2-3 egg rolls into the hot oil at a time, frying for around 2 minutes. Use tongs to turn the rolls until they are evenly golden brown.
- Once fried, transfer the rolls onto a paper towel-lined plate to drain excess oil.
