Egg Rolls
Delicious and crispy egg rolls filled with a savory mixture of vegetables and chicken, perfect as an appetizer or snack.
Nutrition
Calories: 120cal
Carbohydrate: 12g
Protein: 5g
Fat: 7g
Cholesterol: 20mg
Sodium: 250mg
Difficulty Level: easy
30 min Prep
20 min Cook
50 min Total
12 Egg rolls
Ingredients
- 12 egg roll wrappers
- 1 cup shredded cooked chicken breast
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- Vegetable oil for frying
Instructions
- In a large bowl, mix the shredded chicken, cabbage, carrots, green onions, soy sauce, and sesame oil until well combined. This will be your filling.
- Place an egg roll wrapper on a clean surface with one corner facing you, like a diamond. Spoon about 2 tablespoons of filling onto the center of the wrapper.
- Use your finger to dab the cornstarch slurry along the edges of the wrapper. Fold the bottom corner over the filling, then roll the wrapper once to cover the filling.
- Fold in the left and right corners tightly over the filling, then finish rolling to form a tight cylinder. Ensure the edge is sealed with the cornstarch slurry. Repeat with the remaining wrappers and filling.
- In a deep pan or fryer, heat about 1 inch of vegetable oil to 350°F (175°C). Carefully place a few egg rolls at a time into the hot oil.
- Fry the egg rolls for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
- Serve the egg rolls warm, with your choice of dipping sauce.
