| Preparation time | 20 min |
| Cooking Time | 20 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 4 |
These savory treats are known for their satisfying crunch and enticing flavors.
The filling for chicken egg rolls typically consists of finely diced or shredded chicken meat, often cooked with a combination of ingredients like cabbage, carrots, bean sprouts, onions, and sometimes mushrooms. This mixture is seasoned with soy sauce, garlic, ginger, and various spices to enhance the taste. Variations may include water chestnuts, bamboo shoots, or other vegetables for added texture and flavor.
The preparation of chicken egg rolls begins with placing a small amount of the filling mixture onto a square or rectangular egg roll wrapper. The wrapper is then folded over the filling, and the sides are tucked in before the roll is tightly sealed with a bit of water or egg wash. This sealing process ensures that the filling stays securely inside during frying.
Once assembled, the egg rolls are deep-fried until they become crispy and golden brown. This cooking method gives them a satisfying texture and a delightful contrast to the tender, flavorful filling. After frying, they are typically drained on paper towels to remove excess oil.
Chicken egg rolls are often served with dipping sauces, such as sweet and sour sauce, soy sauce, or a combination of both. The dipping sauces complement the savory taste of the egg rolls and add an extra layer of flavor.
These delightful snacks or appetizers have gained popularity not only in Chinese-American cuisine but also in various other Asian and international culinary traditions. Their crispy exterior and savory interior make them a favorite among many, whether enjoyed as a party appetizer, a side dish, or even as a quick and tasty snack. Chicken egg rolls are a delightful fusion of flavors and textures, making them a beloved addition to many menus and gatherings.
Ingredients
Directions
- In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat.
- Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
- Add the chopped chicken and cook for 2-3 minutes until it's no longer pink.
- Stir in the coleslaw mix and bean sprouts. Cook for another 2-3 minutes until the vegetables are slightly softened.
- Add the soy sauce, oyster sauce, sesame oil, and sliced green onions to the skillet. Stir everything together and cook for an additional 1-2 minutes. Season with salt and pepper to taste. Remove the filling from the heat and let it cool.
- Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2-3 tablespoons of the chicken and vegetable filling diagonally across the center of the wrapper.
- Fold the corner closest to you over the filling, then fold in the sides, and roll it up tightly into a cylinder. Seal the edge with a bit of beaten egg.
- Repeat the process with the remaining wrappers and filling.
- In a large skillet or deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C).
- Carefully place the egg rolls into the hot oil, a few at a time, and fry until they are golden brown and crispy, usually about 2-3 minutes per side.
- Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
- In a small bowl, mix together the ingredients for the dipping sauce (soy sauce, rice vinegar, sesame oil, and sriracha sauce).
- Serve the chicken egg rolls hot with the dipping sauce on the side. Garnish with sliced green onions if desired.
Enjoy your homemade chicken egg rolls! They are best when served fresh and crispy.
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