Introduction
Oh, hello there! Do you ever get those cravings for something perfectly crispy, savory, and just utterly comforting? I know I do, and there’s something extra special about a homemade egg roll. Remember those takeout nights? Well, get ready to ditch the delivery menu because today, we’re diving into a recipe for Crispy Chicken Egg Rolls that’s so incredibly easy and satisfying, it’ll become your new favorite. Seriously, these taste like they came straight from your favorite Asian restaurant, but you made them yourself! Let’s get cooking!
Why You’ll Love This Recipe
- Fast: Whip up a batch of these golden beauties in no time!
- Easy: Simple steps mean even beginner cooks can nail these.
- Giftable: Make a big batch and share the crispy goodness with friends and family (if you can resist eating them all yourself!).
- Crowd-pleasing: Whether it’s a game day snack, a party appetizer, or just a weeknight treat, everyone adores these egg rolls.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to create these amazing Crispy Chicken Egg Rolls:
- 1 lb ground chicken: This is our flavorful base. You can use turkey too if you prefer!
- 2 tsp minced ginger: Fresh ginger adds that zingy, aromatic punch we all love.
- 2 tsp minced garlic: Because what’s savory without a little garlic magic?
- 2 1/2 cups shredded cabbage and carrot coleslaw mix: This is a fantastic shortcut! It provides the perfect crunch and sweetness.
- 3 sliced green onions: For a pop of fresh onion flavor and a pretty green garnish.
- 1/2 tsp salt: To bring out all those delicious flavors.
- 2 tsp sugar: Just a touch to balance the savory notes.
- 1 tbsp sesame oil: This is where the authentic flavor really shines through!
- 1/4 tsp Chinese five spice powder: This magical blend of spices (star anise, cloves, cinnamon, Sichuan pepper, and fennel) is a game-changer.
- 20 egg roll wrappers: You can usually find these in the refrigerated section of your grocery store.
- 1 large egg, beaten: Our “glue” to seal those perfect rolls.
- 1 quart vegetable oil, for frying: For that irresistible golden-brown crispiness.
How to Make It
Alright, let’s get down to business! Rolling these up is easier than you think, and the results are so worth it.
Step 1: Cook the Filling
Grab a large skillet and toss in your ground chicken. Cook it over medium-high heat, breaking it up as you go, until it’s nicely browned. Don’t forget to drain off any excess fat – we want crispy, not greasy!
Step 2: Add Aromatics
Now, add your minced ginger and garlic to the skillet. Stir them around for about a minute until you can smell that wonderful fragrance. It’s like the kitchen is waking up!
Step 3: Veggies and Spices
Toss in your coleslaw mix, sliced green onions, salt, sugar, sesame oil, and that amazing Chinese five spice powder. Stir everything together and let it cook for about 5-7 minutes, stirring occasionally. You want the veggies to be tender-crisp, still having a little bite to them.
Step 4: Cool the Filling
Take the skillet off the heat and let that delicious chicken and veggie mixture cool down a bit. This is important because you don’t want the hot filling to steam and soften your egg roll wrappers too early.
Step 5: Start Rolling!
Lay out one egg roll wrapper on a clean, dry surface. Position it like a diamond, with a corner pointing right towards you. This is the traditional way to get that perfect roll!
Step 6: Add the Filling
Spoon about 2-3 tablespoons of your cooled chicken filling near the bottom corner of the wrapper. Don’t overfill, or it might be tricky to roll.
Step 7: The First Fold
Carefully fold that bottom corner up and over the filling. It’s like tucking in a little surprise!
Step 8: Fold the Sides
Now, fold in the two side corners. Think of it like creating an envelope. This helps keep everything nice and snug inside.
Step 9: Seal the Deal
Brush the top corner of the wrapper with your beaten egg. This is our super-sealant!
Step 10: Roll it Up!
Tightly roll the egg roll from the bottom up, tucking everything in as you go. The egg wash will help seal the top corner securely. Voila! You’ve got a perfect egg roll ready for its golden transformation.
Step 11: Repeat
Keep rolling until all your delicious filling is used up and you have a beautiful stack of homemade egg rolls.
Step 12: Heat the Oil
Time for frying! Get a large, deep pot or Dutch oven and heat about a quart of vegetable oil to 350°F (175°C). If you don’t have a thermometer, a good test is to drop a tiny piece of wrapper into the oil – if it sizzles and turns golden quickly, your oil is ready.
Step 13: Fry in Batches
Carefully place 3-4 egg rolls into the hot oil at a time. It’s super important not to overcrowd the pot, as this can lower the oil temperature and lead to greasy egg rolls. We want them crispy!
Step 14: Golden Perfection
Fry them for about 3-4 minutes on each side. Keep an eye on them – you’re looking for a beautiful, deep golden brown color. The wrappers will get wonderfully crispy!
Step 15: Drain and Cool
Using a slotted spoon, carefully lift the fried egg rolls out of the oil. Place them on a wire rack set over a baking sheet. This allows any excess oil to drain off, keeping them extra crisp.
Step 16: Serve and Enjoy!
Serve your amazing, homemade Crispy Chicken Egg Rolls immediately while they’re hot and perfectly crunchy. They’re fantastic on their own, or with your favorite dipping sauce like sweet chili sauce or soy sauce.
Substitutions & Additions
One of the best things about making recipes at home is that you can totally make them your own! Here are a few ideas:
- Protein Swap: Ground pork or shredded chicken also work wonderfully in this recipe.
- Veggie Boost: Feel free to add finely chopped mushrooms, water chestnuts for extra crunch, or even some shredded zucchini.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the filling or serve with a spicy dipping sauce.
- Soy Sauce Splash: For an extra umami kick, stir in a tablespoon of soy sauce with the other filling ingredients.
Tips for Success
A few little tricks can make your egg-rolling experience even smoother:
- Don’t Overstuff: Too much filling makes them hard to roll and can cause them to burst during frying.
- Seal Tightly: Make sure to use enough egg wash to securely seal the wrappers.
- Oil Temperature is Key: If the oil is too cool, the egg rolls will be greasy. If it’s too hot, they’ll burn before cooking through. Using a thermometer is the easiest way to ensure the right temperature.
- Prep Ahead: You can make the filling a day in advance and store it in the refrigerator. You can also assemble the egg rolls a few hours ahead of time and keep them covered on a baking sheet in the fridge (they might get a little soft, but will crisp up during frying).
How to Store It
These are best enjoyed fresh and hot, but if you happen to have any leftovers (which is rare in my house!), here’s how to store them:
- Cool Completely: Make sure the egg rolls are fully cooled before storing to prevent sogginess.
- Airtight Container: Store them in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: For the crispiest results, reheat them in a toaster oven or air fryer at around 350°F (175°C) until heated through and crispy again. Microwaving will make them soft.
FAQs
Q: Can I bake these instead of frying?
A: Yes, you can! While frying gives them the classic crispiness, you can bake them. Place them on a baking sheet, brush them lightly with oil, and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and crispy. They won’t be exactly the same as fried, but they’re a lighter option!
Q: Where can I buy egg roll wrappers?
A: You can usually find egg roll wrappers in the refrigerated section of your local grocery store, often near the tofu or pre-made doughs. Some Asian markets will also carry them.
Q: Can I make the filling vegetarian?
A: Absolutely! You can substitute the ground chicken with finely crumbled firm tofu, sautéed mushrooms, or just load up on extra veggies like shredded carrots, cabbage, and some edamame for protein. Just follow the same cooking steps for the filling.
There you have it – your very own delicious, crispy chicken egg rolls! I hope you have as much fun making and eating these as I do. Happy cooking, and don’t forget to share your creations!
Crispy Chicken Egg Rolls
Equipment
- Large skillet
- Large, deep pot or Dutch oven for frying
- Slotted spoon
- Wire rack set over a baking sheet for draining
- Toaster oven or air fryer for reheating
Ingredients
For the Filling
- 1 lb ground chicken or turkey
- 2 tsp minced ginger
- 2 tsp minced garlic
- 2.5 cups shredded cabbage and carrot coleslaw mix
- 3 green onions sliced
- 0.5 tsp salt
- 2 tsp sugar
- 1 tbsp sesame oil
- 0.25 tsp Chinese five spice powder
For Rolling and Frying
- 20 egg roll wrappers
- 1 large egg beaten, for sealing
- 1 quart vegetable oil for frying
Instructions
- Cook ground chicken in a large skillet over medium-high heat until browned, breaking it up as you go. Drain excess fat.1 lb ground chicken
- Add minced ginger and garlic to the skillet and stir for about a minute until fragrant.1 lb ground chicken
- Add coleslaw mix, sliced green onions, salt, sugar, sesame oil, and Chinese five spice powder. Stir to combine and cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.1 lb ground chicken
- Remove skillet from heat and let the filling cool slightly.
- Lay out an egg roll wrapper on a clean surface like a diamond with a corner pointing towards you.1 lb ground chicken
- Spoon 2-3 tablespoons of cooled filling near the bottom corner.
- Fold the bottom corner up and over the filling.
- Fold in the two side corners to create an envelope shape.
- Brush the top corner of the wrapper with beaten egg.1 lb ground chicken
- Tightly roll the egg roll from the bottom up, tucking everything in. The egg wash will seal the top corner.
- Repeat rolling with remaining wrappers and filling.
- Heat about a quart of vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C).1 lb ground chicken
- Carefully fry 3-4 egg rolls at a time, ensuring not to overcrowd the pot.
- Fry for about 3-4 minutes on each side, until deep golden brown and crispy.
- Remove fried egg rolls with a slotted spoon and place on a wire rack set over a baking sheet to drain.
- Serve immediately.