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
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Asian Recipes

    Vietnamese Pork Egg Rolls

    Crunchy and lightly seasoned fried pork Vietnamese Egg Rolls require the touch of a patient kitchen master. These are not difficult to make if you have the right directions. My recipe has been developed over the years by making many mistakes and asking for insights from older ladies. Proper Egg Rolls will require strict adherence to the directions and will allow little room for error. The amount of egg on the wrapper has to be pretty close to exact and the temperature of the oil will determine if they bust and stick together or if they come out to a golden crispy finish that is ready for the table. For this Batch; I filled them with ground pork, bean noodles, black mushrooms, carrots and green onions. Traditionally, they are deep fried but they may also be baked in the oven if you prefer. Check out my video or my recipe below to see how to make this wonderful addition to your menu.

    My family loves them when fried to perfection. With all the seasoning, meat, vegetables mixed together and fried your mouth will be watering as they cool down enough to eat. My husband circles the kitchen desperately wanting a bite right off the hot deep fryer and sometimes grabbing one disregarding safety recommendations.  It is rewarding to watch someone brave a mouth burn just to get a bite of the freshly homemade egg roll.

    Traditional, Vietnamese egg rolls are rolled in rice wrapper. In America, most people will roll them in wheat egg roll wrapper instead. It’s a lot easier to roll with rice wrapper. If you haven’t tried making them before I suggest trying the rice wrapper for practice and working your way up to the egg rolls.

    Vietnamese egg rolls are perfect for serving as a snack, appetizer or main dish. They can be made with most any type of protein or just vegetables (be sure to give the vegetables additional time to drain prior to serving).

    I grew up eating the traditional Vietnamese Egg Roll. They are usually served at party’s or special events. Since I have a family of my own now, I love to treat my family throughout the year. These are not easy to make, but once you learn how, it is well worth the effort.

    Vietnamese Pork Egg Rolls

    Eatfoodlicious
    Crunchy Vietnamese Pork Egg Rolls are tasty and you will not be able to stop eating them!
    No ratings yet
    Prep Time 30 mins
    Cook Time 12 mins
    Total Time 42 mins
    Course Appetizer, Main Course, Side Dish, Snack
    Cuisine Asian, vietnamese
    Servings 25
    Calories

    Ingredients
      

    • 2 lbs ground pork
    • 1 bundle dried bean thread (vermicelli) noodles
    • ½ cup dried woodear mushrooms
    • 2 carrots shredded
    • 4 green onions ½ cup
    • 3-4 tbsp granulated sugar
    • 1 ½ tsp black pepper
    • 1 tbsp mushroom seasoning optional but recommended
    • 1 tsp garlic powder
    • 4 tbsp fish sauce
    • 1 pack of egg roll 25 wrappers

    Instructions
     

    • In two separate bowls, soak dried bean thread and dried mushrooms in hot water for 10 minutes. Rinse, drain and squeeze the excess water from the noodles and mushrooms. Chop/mince. 
    • In a large bowl, add ground pork, noodles, mushrooms, carrots, green onions and all the seasonings. Mix well.
    • 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 on the wrapper and roll. Be sure to roll it a little tight. Don’t roll it too tight or they will bust during frying. Watch the video for guidance how to roll it 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 13-15 minutes or until golden brown per batch. 
    Keyword homemade egg rolls, vietnamese pork egg rolls
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!