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Chicken Egg Rolls

Ready in under 15 minutes, these Chicken Egg Rolls make a great appetizer and you wouldn’t believe how easy they are to make.

Chicken Egg Rolls
Ingredients
  • ½ cup soy sauce
  • ¼ cup packed light brown sugar
  • ¾ tablespoon ground ginger
  • ½ tablespoon garlic powder
  • 6 cups shredded Chinese cabbage
  • 1 large carrot, peeled and shredded
  • 3 spring onions, chopped
  • 1 cup diced cooked chicken
  • 12 egg roll wrappers
  • 1 egg, lightly beaten
  • oil for frying
Instructions
  1. In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
  2. In a large bowl, combine cabbage, carrot, spring onions, and chicken; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
  3. Spoon about ½ cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
  4. In a deep medium saucepan over medium-high heat, heat about 4 cm oil until hot but not smoking. Add egg rolls in batches and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined serving platter. Serve immediately, but be sure to use caution -- the filling will be hot.
Notes
Serve these easy egg rolls with duck sauce .

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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