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Chicken Egg Rolls


10 pieces


40 minutes


Golden crispy Chicken Egg Rolls filled with stir-fried chicken and vegetables. This homemade deep-fried egg rolls recipe is easy, authentic and tastes utterly delicious that rivals restaurant takeout.


– 2 tablespoons vegetable oil – 4 cloves garlic minced – 1 lb ground chicken – 1 1/2 cups cabbage shredded – 1 cup carrots shredded – 1/4 cup green onion sliced – 1/2 teaspoon salt – 1 teaspoon sugar – 1 tablespoon sesame oil – 1/2 teaspoon ground white pepper – 1/2 tablespoon corn starch – 2 tablespoons water – 10- 12 egg roll wrappers – 1 egg beaten – 4 cups oil for deep-fry

Step 1

Heat 2 tablespoons of vegetable oil in a wok (or a skillet) over medium-high heat. Add garlic and stir-fry until aromatic. Add in ground chicken and continue to stir-fry until cooked.

Step 2

Add in cabbage, carrots and green onion, and stir-fry for 1 to 2 minutes. Add salt, sugar, sesame oil and ground white pepper to taste. Continue to stir-fry for 2 minutes until vegetables are soft.

Step 3

Mix well corn starch and water in a small bowl, and add to the wok. Keep stir-frying for 2 minutes, or until the sauce is thickened. Turn off the heat and dish out.

Step 4

Place a piece of egg roll wrapper. Top up 2 tablespoons of the filling on the wrapper and brush the beaten egg around the outer edges of the wrapper. Fold the bottom part of the wrapper over the filling, then fold two sides and roll up. Using the beaten egg to seal up the edges.

Step 5

Heat up the wok with 4 cups of cooking oil to 350°F (176°C). Deep Fry the egg rolls in batches until golden brown and crispy. Dish out and drain excess oil on a plate lined with paper towels. Serve immediately with chili sauce.

Thick Brush Stroke



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