Egg Rolls

5 from 3 votes

These egg rolls are filled with a filling of ground chicken and vegetables and deep fried till crispy and golden brown. Serve them with a sweet chilli dipping sauce for a fantastic appetizer!

Prep Time25

Cook Time5

Total Time30

Course: Appetizer

Cuisine: Chinese

Keyword: crispy egg rolls, Egg Roll Recipe, Egg Rolls, homemade egg rolls

Servings: people

Author: Richa Gupta

Ingredients

½ pound ground chicken
2 tablespoons vegetable oil
½ teaspoon minced garlic
½ teaspoon minced ginger
½ cup finely chopped celery
2 cups coleslaw mix
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 tablespoon sriracha
½ cup chopped green onions
12 egg roll wrappers
oil for frying

Instructions

Heat 2 tablespoons vegetable oil in a pan and cook the ½ teaspoon minced garlic, ½ teaspoon minced ginger, and ½ cup finely chopped celery till fragrant. Add the 2 cups coleslaw mix and cook till the cabbage is wilted.
Add the ½ pound ground chicken, 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 tablespoon sriracha. Cook the chicken while breaking it up for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in the ½ cup chopped green onions and turn off the flame.
To wrap the egg rolls, place one of the 12 egg roll wrappers so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
Heat oil for frying in a pan (about 2 inches) till it's 350C. Fry 4-5 egg rolls at a time till they are crisp and golden brown. Serve hot with sweet chilli dipping sauce.

Nutrition

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