Egg Roll (chicken) Recipe

Prepare chicken

If not already cooked, poach or roast chicken breast and shred finely. Measure 1/4 cup shredded chicken per egg roll.

Heat a small nonstick skillet over medium heat. Add 1/4 tsp sesame oil, then add minced garlic and ginger and cook for 15–20 seconds until fragrant.

Add shredded cabbage and carrot to the skillet and stir-fry 1–2 minutes until slightly softened but still moist and bright. Add green onions and stir 15 seconds.

Add shredded chicken, 1/2 tsp soy sauce, 1/8 tsp salt and a pinch (1/16 tsp) white pepper. Stir to combine and heat through about 30–45 seconds.

Mix 1/2 tsp cornstarch with 1/2 tsp water to make a thin slurry. Pour into the skillet and stir 10–15 seconds until slurry binds juices and lightly thickens. Remove filling from heat and let cool to warm (not hot) for easier wrapping.

Place one egg roll wrapper on a clean flat surface with one corner pointing toward you (diamond shape).

Spoon the filling: place approximately 1/4 cup of the cooled filling in a line about 1 inch (2.5 cm) up from the corner closest to you. Do not overfill; leave space at edges for sealing.

Fold the near corner up over the filling, tuck snugly, then fold both side corners inward tightly over the filling.

Continue rolling away from you until about 1 inch remains. Brush the exposed top corner edge with about 1/2 tsp egg wash and finish rolling to seal the edge. Repeat for each wrapper. Keep assembled egg rolls seam-side down on a tray.

In a deep skillet or small saucepan, add 1/2 cup vegetable oil (enough to shallow-fry and crisp; for deep frying increase oil to cover rolls). Heat oil over medium heat until it reaches 350°F (175°C) or a small piece of wrapper sizzles immediately.

Fry egg rolls seam-side down first for 1–1.5 minutes, turning as needed to brown evenly. Total frying time per piece about 2.5–3 minutes until golden brown and crisp. If oil is shallow, turn carefully to brown all sides. Do not overcrowd—fry one at a time for consistent results.

Use tongs to transfer egg roll to a plate lined with paper towel to drain excess oil. Let rest 1–2 minutes before serving so filling sets and is not scalding hot.

Serve one egg roll per order (per piece). Provide 1 tsp sweet chili or duck sauce for dipping and garnish with a small sprinkle of cilantro if desired.

For make-ahead: assemble and refrigerate un-fried egg rolls up to 4 hours. Fry just before service for best texture. Reheat leftover fried egg rolls in a 375°F (190°C) oven 5–7 minutes to re-crisp.