Chicken Egg Rolls Recipe: Crispy, Flavor-Packed Perfection!

Craving that satisfying crunch and savory filling of a perfect egg roll? Forget takeout! This recipe brings the authentic taste of your favorite Chinese restaurant right into your kitchen. These homemade chicken egg rolls are surprisingly easy to make, bursting with flavor, and infinitely customizable to your liking. We’ll walk you through each step, ensuring you achieve crispy, golden-brown perfection every time. Prepare to impress your family and friends with this crowd-pleasing appetizer or satisfying snack!

Why This Recipe Works

This recipe isn’t just another thrown-together list of ingredients. It’s carefully crafted to deliver the best possible egg roll experience. Here’s why it works:

• Balanced Flavors: We use a combination of soy sauce, sesame oil, ginger, and garlic to create a rich and complex flavor profile that complements the chicken and vegetables perfectly.
• Crispy Wrapper: The secret to a crispy egg roll is properly sealing the wrapper and frying at the correct temperature. We’ll give you all the tips and tricks to achieve that signature crunch.
• Not Oily: Frying at the right temperature and draining the egg rolls thoroughly after frying ensures they aren’t greasy.
• Customizable: Feel free to add or substitute vegetables based on your preferences. Want it spicier? Add a pinch of red pepper flakes!
• Freezer-Friendly: Make a big batch and freeze them for a quick and easy appetizer whenever the craving strikes!

Ingredients

• Egg Roll Wrappers: 1 package (about 20 wrappers)
• Ground Chicken: 1 pound
• Shredded Cabbage: 4 cups (about 1/2 small head)
• Shredded Carrots: 1 cup
• Diced Onion: 1/2 cup
• Minced Garlic: 2 cloves
• Grated Ginger: 1 tablespoon
• Soy Sauce: 3 tablespoons
• Sesame Oil: 1 tablespoon
• Rice Vinegar: 1 tablespoon
• Cornstarch: 1 tablespoon
• Water: 2 tablespoons (for cornstarch slurry) + additional for sealing
• Vegetable Oil: For frying (about 4 cups)
• Optional: Green onions, bean sprouts, water chestnuts, bamboo shoots, red pepper flakes

Instructions

1. Prepare the Filling: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess grease.
2. Sauté the Vegetables: Add the diced onion, minced garlic, and grated ginger to the skillet with the cooked chicken. Sauté for 2-3 minutes, until fragrant.
3. Add Remaining Ingredients: Add the shredded cabbage, shredded carrots, soy sauce, sesame oil, and rice vinegar to the skillet. Cook for 5-7 minutes, or until the cabbage is softened and slightly wilted.
4. Thicken the Filling: In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the skillet and stir until the filling thickens slightly. Remove from heat and let cool completely.
5. Prepare the Egg Roll Wrappers: Lay one egg roll wrapper on a clean, flat surface with a corner pointing towards you (like a diamond).
6. Fill the Egg Roll: Place about 2-3 tablespoons of the cooled chicken and vegetable filling in the center of the wrapper.
7. Fold the Egg Roll: Fold the bottom corner of the wrapper over the filling. Then, fold in the left and right corners towards the center, overlapping slightly.
8. Roll and Seal: Tightly roll the egg roll away from you, pressing gently to secure the filling. Dip your finger in a small bowl of water and moisten the remaining top corner of the wrapper. Seal the egg roll tightly.
9. Repeat: Repeat steps 5-8 with the remaining egg roll wrappers and filling.
10. Heat the Oil: In a large, deep pot or Dutch oven, heat about 4 cups of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
11. Fry the Egg Rolls: Carefully place 3-4 egg rolls into the hot oil at a time, being careful not to overcrowd the pot.
12. Fry Until Golden: Fry the egg rolls for 3-4 minutes per side, or until they are golden brown and crispy.
13. Drain and Serve: Remove the fried egg rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce (sweet and sour sauce, plum sauce, or soy sauce).

Tips for Success

• Don’t Overfill: Overfilling the egg rolls will make them difficult to seal and may cause them to burst during frying.
• Seal Tightly: A well-sealed egg roll is crucial to prevent the filling from leaking out during frying.
• Maintain Oil Temperature: Maintaining a consistent oil temperature is essential for achieving crispy, evenly cooked egg rolls. If the oil is too cool, the egg rolls will absorb too much oil and become greasy. If the oil is too hot, the egg rolls will brown too quickly on the outside and may not be cooked through on the inside.
• Don’t Overcrowd the Pot: Overcrowding the pot will lower the oil temperature and result in soggy egg rolls. Fry in batches.
• Cool the Filling: Make sure the filling is completely cool before wrapping the egg rolls. This will prevent the wrappers from becoming soggy.
• Use Fresh Wrappers: Fresh egg roll wrappers are easier to work with and will result in a crispier finished product.
• Prepare Ahead: You can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours before frying.

Storage Instructions

Refrigerating Cooked Egg Rolls:

Cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker option.

Freezing Uncooked Egg Rolls:

To freeze uncooked egg rolls, place them on a baking sheet lined with parchment paper and freeze them for about 2 hours, or until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to cook, fry them directly from frozen, adding a few extra minutes to the frying time.

FAQ

Q: Can I use different meat?

A: Absolutely! Ground pork, ground turkey, or even shrimp can be used in place of chicken.

Q: Can I bake these instead of frying?

A: Yes, you can bake them. Preheat your oven to 400°F (200°C). Place the egg rolls on a baking sheet lined with parchment paper and brush them with vegetable oil. Bake for 15-20 minutes, or until golden brown, flipping halfway through.

Q: Can I use spring roll wrappers instead of egg roll wrappers?

A: While you *can*, the results will be different. Spring roll wrappers are thinner and more delicate, resulting in a less crispy egg roll. Egg roll wrappers are thicker and designed for frying.

Q: What dipping sauces go well with egg rolls?

A: Sweet and sour sauce, plum sauce, soy sauce, duck sauce, and even a spicy mayo are all great options.

Q: My egg rolls are bursting open when frying. What am I doing wrong?

A: This is usually caused by overfilling the egg rolls or not sealing them tightly enough. Make sure to only use 2-3 tablespoons of filling per egg roll and ensure the edges are well-sealed with water.

Conclusion

Congratulations! You’ve just unlocked the secret to making delicious, crispy homemade chicken egg rolls. With a little practice, you’ll be whipping up batches of these addictive appetizers in no time. So ditch the takeout menu and impress your friends and family with this easy and rewarding recipe. Enjoy!