Try this Crispy Chicken Egg Rolls Recipe, or contribute your own.
- Carbohydrate 9.61811106360876 g
- Cholesterol 31.3557650134483 mg
- Fat 3.01549905475994 g
- Fiber 0.650595577445371 g
- Protein 5.85054679260684 g
- Saturated Fat 0.738457832470659 g
- Serving Size 1 1 Serving (55g)
- Sodium 215.166139221449 mg
- Sugar 8.96751548616339 g
- Trans Fat 0.307725748329134 g
- Calories 88 calories
Step-by-step
- Cook the ground chicken in a large wok or skillet over medium-high heat with the ginger and garlic until crumbly and no longer pink. Drain any excess fat and return skillet to heat.
- Add in the cabbage and carrot mix, green onions, salt, sugar, sesame oil and Chinese five spice, stir and cook until cabbage and carrots are tender. Let mixture cool slightly.
- Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling.
- Preheat your fryer to 375 degrees F. OR bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown. Drain on a paper towel lined plate and enjoy!
Cooling the cooked chicken and vegetable filling before wrapping is the single most critical timing window in this process, because trapping hot steam inside the fragile wheat wrappers will cause them to soften and tear before they ever reach the hot oil. When preparing the mixture, ground chicken offers a lean alternative to traditional pork, but its low fat content means it requires careful monitoring during the initial browning phase in the wok to prevent it from drying out entirely. While a traditional coleslaw mix provides an effortless shortcut for the shredded cabbage and carrots, finely slicing Savoy cabbage and matchstick daikon creates a more tender interior texture that holds up better during frying without releasing excess water. Maintaining the frying oil precisely at 375 degrees Fahrenheit ensures the wrappers achieve a blistered, golden-brown crust instantly while cooking the interior through, whereas dropping the temperature too low will cause the dough to absorb excess grease and turn heavy.
Wrapper Integrity and Technique
Rolling these cylinders demands a firm hand and a deliberate sealing motion, utilizing the beaten egg wash as a complete adhesive along every exposed corner to prevent unraveling during the violent agitation of deep frying. If wheat wrappers are unavailable, spring roll pastry made from rice flour can be substituted at a one-to-one count, though the resulting exterior will blister into a lighter, more delicate shard that shatters easily rather than holding a crisp crunch. Overfilling the wrappers is a frequent error that leads to structural blowouts in the hot fat; restricting each portion strictly to two tablespoons guarantees complete closure and even heat penetration.Managing Excess Moisture
Excess moisture is the primary enemy of crispiness, meaning that any vegetables substituted into the filling must be thoroughly salted and drained of surface water before hitting the pan. Ground turkey thigh meat makes an acceptable substitute for chicken, provided excess rendered liquid is fully drained from the skillet before the vegetables are introduced. Stacking fried items directly on top of each other while hot will trap steam and ruin the exterior crunch, so always arrange them in a single layer over absorbent paper towels.
