Chicken Egg Rolls
Ingredients
The filling
-
1
lb
ground chicken
-
4
cloves
garlic, minced
-
1 ½
cups
cabbage, shredded
-
1
cup
carrots, shredded
-
¼
cup
green onion, sliced
-
½
teaspoon
salt
-
1
teaspoon
sugar
-
1
tablespoon
sesame oil
-
½
teaspoon
ground white pepper
-
½
tablespoon
cornstarch
-
2
tablespoons
water
The wrappers
-
10-12
egg roll wrappers
-
1
egg
beaten
For frying
Instructions
- Heat vegetable oil in a wok over medium-high heat and stir-fry garlic until aromatic.
- Add ground chicken and stir-fry until fully cooked.
- Add cabbage, carrots, and green onion, and stir-fry for 1 to 2 minutes.
- Season with salt, sugar, sesame oil, and ground white pepper, and stir-fry until vegetables are soft.
- Mix cornstarch with water, add to the wok, and stir-fry until the sauce thickens.
- Transfer the filling to a dish and let it cool.
- Place an egg roll wrapper on a flat surface, add 2 tablespoons of filling, and brush the edges with beaten egg.
- Fold the bottom part over the filling, fold in the sides, and roll tightly, sealing the edges with egg.
- Heat oil in the wok to 350°F (176°C) and deep-fry the egg rolls until golden brown and crispy.
- Remove and drain excess oil on paper towels, then serve hot.
Nutrition Facts (estimated)
Servings
10 pieces
Calories
185
Total fat
11g
Total carbohydrates
11g
Total protein
10g
Sodium
236mg
Cholesterol
57mg
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