Chicken Egg Roll Recipe

Cook the Chicken

In a large skillet over medium heat, add the ground chicken. Cook until browned and fully cooked, about 5-7 minutes, breaking it apart with a spatula.

Add Vegetables

Stir in the shredded cabbage, grated carrots, and chopped green onions into the skillet with the cooked chicken. Cook for another 3-4 minutes until the vegetables are slightly softened.

Season the Mixture

Add the soy sauce, minced garlic, grated ginger, salt, and black pepper to the skillet. Mix thoroughly and cook for an additional 2 minutes to combine flavors. Remove from heat and let cool slightly.

Prepare Egg Roll Wrappers

Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the chicken and vegetable mixture in the center of the wrapper.

Roll the Egg Rolls

Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water to seal the top corner of the wrapper.

Repeat

Repeat the process with the remaining wrappers and filling until all are filled.

Heat the Oil

In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Egg Rolls

Carefully place the egg rolls into the hot oil, a few at a time, and fry until golden brown, about 4-5 minutes. Turn occasionally for even cooking.

Drain and Serve

Remove the egg rolls from the oil and drain on paper towels. Serve warm with your favorite dipping sauce.