Chicken Egg Rolls

Fresh hot crispy chicken and vegetable stuffed egg roll dipped in a tastebud pleasing sweet and sour sauce will light up your senses with pleasure. When a tight little package like this explodes like dynamite with flavor you will struggle to not over indulge. The family members will race to grab their fair share and these may not last long once you put them up for consumption. Steaming bites of these tender and juicy egg rolls will be worth the time it takes to prepare these delicious finger foods. Enjoy them separately or cut them up and eat over noodles or a nice bowl of your favorite rice. Make extra and store them in the freezer for a quick and easy reheat delicious snack on a day when you don’t have all the time in the world to prepare your next meal. Simply wrap in aluminum foil and bake until you smell the aroma of heated egg rolls. Carefully open the foil and turn them over. Turn off the oven and let them breath a bit. And you will have yourself a reheated delicious chicken stuffed egg roll.

Be sure to watch the video, follow the instructions below and take your time to do these right. This technique requires patience and application of technique. It is worth the time practicing your roll and be sure to be careful when frying them. Hope you enjoy this video and find the information useful. Please like and share anything you find to your liking as you browse my catalog of growing recipes. Thanks for visiting eatfoodlicious and be sure to tell a friend.

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Dip with your favorite dip.

Ingredients

Chopped vegetables and chicken.

Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.

Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.

Add the shredded carrots, onions and cook for 1-2 minutes.

Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.

Add chopped green onions and mix. Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).

Defrost the egg roll wrapper.

Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Watch the video for guidance how to roll it properly. 

Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper.

You should have about 15-16 rolls.

Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

Tasty egg rolls

Serve with sweet chili sauce, sweet & sour sauce or soy sauce.

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Chicken Egg Rolls

5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Main Course, Snack
Cuisine Asian, Chinese, vietnamese
Servings 15
Calories

Ingredients
  

  • 1 lb chicken breast or ground chicken
  • 4 cups cabbage shredded
  • 1 large carrot shredded
  • 2 green onion chopped
  • 3 garlic cloves minced
  • ½ onion thinly sliced
  • 2 tbsp oil
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • ½ tsp salt

Instructions
 

  • Clean and pat the chicken breast dry. Slice the chicken into small diced/cubes size.
  • Heat the wok/pan to medium-high and add 2 tbsp oil.
  • Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.
  • Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.
  • Add the shredded carrots, onions and cook for 1-2 minutes.
  • Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.
  • Add chopped green onions and mix.
  • Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).
  • Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature. Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
  • Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper. Watch the video for guidance on how to roll properly. 
  • Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

Serve with sweet chili sauce, sweet & sour sauce or soy sauce.

    Video

    Keyword appetizer, best chicken egg roll recipe, chicken egg rolls, chicken spring rolls, easy chicken egg roll recipe, snacks
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    Chinese Hot Dog Flower Buns

    Chinese Hot Dog Flower Buns. Very similar to American Pigs in a Blanket; except these are covered in fresh Chinese chives, sesame seeds and a simple syrup glaze. Baked to perfection the bread is sweet and pulls freely from the cluster to make this a kid favorite finger food.  We enjoy these fresh out of the oven before they have time to cool.

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    Share on social media

    Chinese Hot Dog Flower Buns

    No ratings yet
    Prep Time 25 mins
    Cook Time 20 mins
    Resting Time 2 hrs
    Total Time 2 hrs 45 mins
    Course Baked Goods, Breakfast, Snack
    Cuisine Asian, Chinese
    Servings 8
    Calories

    Ingredients
      

    • 8 hot dogs
    • Chinese chives optional
    • sesame seeds

    Tangzhong

    • 3 tbsp water
    • 3 tbsp milk
    • 2 tbsp bread flour

    Dough

    • ½ cup milk
    • 3 tbsp granulated sugar
    • 1 tbsp active dry yeast
    • 2 ½ cups bread flour
    • ½ tsp salt
    • 1 egg
    • 4 tbsp butter melted

    Simple Syrup Glaze

    • ¼ cup granulated sugar
    • ¼ cup water

    Egg wash

    • 1 whole egg
    • 1 tbsp milk

    Instructions
     

    Make the Tangzhong

    • Cook on medium until it becomes thick. Then set it aside until ready for use.

    Making the Dough

    • Prepare the dough in a mixer: Mix yeast,lukewarm milk and sugar in a bowl; then let it sit for 5 minutes.
    • Add bread flour, salt, egg, and butter to the mixer. Mix and knead for about 1-2 minutes. Then add the tangzhong (from step 1) to the dough in the mixer. Knead for 5 minutes on low (speed 2).
    • Shape the flour into a ball and place it into a lightly greased bowl. Cover with a towel for 1 hour or until it doubles in size.*
    • Punch the dough and divide it into 8 equal parts. Shape each dough part into a rectangle shape 3”x 6”. Place 1 hot dog in the center of the dough. Fold the dough and closed the seam together. Roll it back and forth until the seam disappears.
    • Cut the hot dog dough into 6 equal pieces. Arrange the pieces into a flower. Place the flower on a parchment paper. Put 1 piece in the center and 5 pieces around the center as petals, space them out a little. Repeat with the other hot dogs. Cover the flower hot dogs with a kitchen towel.
    • Let them sit for another hour or until they double in size. *
    • Preheat the oven to 350° degrees.
    • Prepare the flower hot dogs for the oven:  Brush the egg wash over them. Then sprinklethe sesame seeds and chives on top.
    • Place flower hot dogs in the oven and cook for 20-25 minutes or until they are golden brown.
    • Pour the Simple Syrup Glaze over the fresh flower hot dogs when they are out of the oven.

    Making the Simple Syrup Glaze

    • Cook sugar and water on the cook top on medium until it thickens.

    Notes

    *Tip: I put the dough next to my window so the sunlight form outside can help it rise.
     
    Keyword chinese bakery, Chinese hot dog flower buns, hot dogs flower
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