Egg Roll Chicken Recipe
Crispy egg rolls filled with seasoned chicken and fresh vegetables, served with a tangy dipping sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Filling
In a large skillet over medium heat, add a splash of oil. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the shredded cabbage, grated carrot, and chopped green onions. Cook for about 5 minutes until the vegetables are tender.
Add the cooked chicken, soy sauce, sesame oil, salt, and pepper. Stir well and cook for another 2-3 minutes. Remove from heat and let cool slightly.
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface, with a corner pointing towards you. Place about 2 tablespoons of the chicken filling in the center.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a little water.
Fry the Egg Rolls
Heat oil in a deep frying pan over medium-high heat. Fry the egg rolls in batches until golden brown, about 3-4 minutes per side.
Serve
Remove from oil and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.