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Crispy Chicken Egg Rolls

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Golden and crunchy egg rolls filled with seasoned chicken, crisp cabbage, and carrots, fried to perfection and served with your favorite dipping sauce.

Ingredients

  • Ground Chicken: 1 pound, savory protein base
  • Cabbage: 2 cups shredded, adds crunch
  • Carrots: 1 cup julienned, sweet balance
  • Green Onions: 4 finely chopped, mild bite
  • Garlic: 3 cloves minced, aromatic depth
  • Ginger: 1 tablespoon grated, warm spice
  • Soy Sauce: 3 tablespoons, umami richness
  • Sesame Oil: 1 teaspoon, nutty aroma
  • Salt and Black Pepper: to taste, balances flavors
  • Egg Roll Wrappers: 20, crisp exterior
  • Vegetable Oil: for frying, ensures golden crunch

Instructions

  1. Preheat Your Equipment: Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C).
  2. Combine Ingredients: In a skillet, cook chicken until no longer pink. Add cabbage, carrots, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Stir-fry until vegetables are tender-crisp. Cool slightly.
  3. Prepare Your Cooking Vessel: Lay out wrappers, keeping extras under a damp cloth.
  4. Assemble the Dish: Place 2 tablespoons filling in center of wrapper, fold sides, roll tightly, and seal with flour-water paste.
  5. Cook to Perfection: Fry egg rolls in batches 3–4 minutes, turning until golden brown.
  6. Finishing Touches: Drain on a wire rack for maximum crispness.
  7. Serve and Enjoy: Serve hot with sweet chili sauce, soy sauce, or spicy mustard.

Notes

  • Wrapper Care: Keep wrappers covered to prevent drying.
  • Filling Tip: Don’t overstuff to avoid tearing.
  • Healthier Option: Brush with oil and bake at 400°F for 20 minutes or air fry at 375°F for 12–15 minutes.
  • Storage: Freeze assembled rolls uncooked up to 2 months. Fry directly from frozen, adding 2 minutes cook time.

Nutrition

Keywords: chicken egg rolls, crispy egg rolls, fried appetizers, Asian chicken rolls, homemade egg rolls

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