Chicken Egg Rolls – I’ve said before that James and I don’t get take-out very often and that remains true. So with that, we very rarely eat egg rolls and that is one take-out item that I LOVE. Yes, love with all capital letters. I know I could order just egg rolls from a restaurant but that seems silly to me for some reason.
And again, these were an item that I never really considered making at home. I didn’t even know that you could buy egg roll wrappers at the regular grocery story. Where have I been?! (I found them in the produce refrigerated section, by the way.)
When I saw them on Annie’s blog and once I got over my initial excitement over having these at home, I knew it wouldn’t be long before I tried them. I’d also never truly deep-fried anything until these, either. That went surprisingly well for doing it for the first time.
I used my Dutch oven and a candy thermometer, frying at 350. It was a snap! (It didn’t smell great, but the end result can’t be replicated in the oven. That crispness can only come from true frying. We enjoyed these while they lasted and I hope that you do, too!
How I rolled my egg rolls:
Chicken Egg Rolls
For the filling:
- 4 tbsp. soy sauce, divided
- 3 cloves minced garlic, divided
- 4 chopped green onions, divided
- 4 tbsp. vegetable oil, divided
- 1 lb. boneless, skinless chicken breasts, cut into strips
- ¾ head cabbage, shredded thinly (green or red will work)
- 3 carrots, peeled and shredded
- 2 cups fresh bean sprouts
- 24-30 egg roll wrappers
- 1 tbsp. cornstarch mixed with 3 tbsp. water
- Canola or peanut oil, for frying
1. To make the filling, combine 3 tablespoons of the soy sauce, 1 clove of minced garlic, half of the green onions, and 1 tablespoon of the oil in a resealable bag and shake well. Combine the chicken in the bag with the marinade and seal. Refrigerate and marinate at least 30 minutes or as long as 3 hours.
2. Heat 2 tablespoons of the oil in a wok or large skillet over high heat. When the oil is very hot add the chicken pieces to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned. Remove from pan and set aside.
3. To the hot pan, add the remaining tablespoon of oil then add the shredded cabbage and carrots, and the remaining tablespoon of soy sauce. Stir the vegetables to combine and coat. Cook over high heat for 2 minutes. Add in the bean sprouts, remaining garlic, and green onions. Cook for 1 minute more and then remove from the heat.
4. Cut the cooked strips of chicken into a dice and add them to the vegetable mixture. Place the mixture in a colander or mesh strainer in the sink or over a large bowl. Press down on the filling to remove as much liquid as possible. Let the filling cool for 30 minutes before filling the egg roll wrappers.
5. When you are ready to fill the wrappers, heat about 3 inches of oil in a Dutch oven to 350˚ F.
6. While the oil is heating, assemble the rolls. Lay one egg roll wrapper with one corner pointing toward you. Add a tablespoon of the filling to the center of the wrapper and fold the corner closest to you up over the filling and then pull slightly and roll away from you. Fold the two corners pointing to the sides in and then continue rolling the wrapper.
7. using the cornstarch mixture, lightly brush inside the top corner of the wrapper so that it will stick and finish rolling. Repeat with the remaining wrappers and filling.
8. When the oil is hot and you have rolled all of the egg roll mixture, begin to fry 2-3 rolls at a time in the hot oil, for 3-5 minutes or until golden brown. Once egg rolls are golden brown and crisp, transfer to a large dish lined with paper towels. Place cooked egg roll into dish vertically to help drain excess oil. (I sprinkled mine with Kosher salt as soon as they came out of the hot oil.) Repeat with the remaining rolls.