Chicken Egg Rolls (2) Recipe

Prepare filling vegetables

Shred the cabbage and carrot finely so the filling compacts and rolls easily. Slice scallions thinly; mince garlic and ginger.

Cook aromatics

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add minced garlic and ginger and cook, stirring, for 20–30 seconds until fragrant but not browned.

Stir-fry vegetables and chicken

Add the shredded cabbage and carrot to the skillet. Stir-fry 2–3 minutes until cabbage begins to wilt but still has some texture. Add the chopped cooked chicken and cook 1–2 minutes to warm through.

Season filling

Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss in sliced scallions, taste, and adjust seasoning as needed. Remove the filling from heat and let cool for 8–10 minutes (warm but not hot) so wrappers won’t steam or tear.

Make flour slurry

Mix 1 tablespoon all-purpose flour with 2 tablespoons water until smooth. This paste will act as glue to seal the wrappers.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface in a diamond shape (one corner pointing toward you). Spoon about 1/2 cup of the cooled filling across the lower third of the wrapper, leaving a 1/2-inch border on the sides. Fold the bottom corner up over the filling, tuck in the left and right corners snugly toward the center, then roll tightly toward the top corner. Brush the top corner edge with the flour slurry and finish rolling to seal. Repeat with the second wrapper and remaining filling.

Heat oil

Pour oil into a medium saucepan or pot to a depth of about 1 to 1-1/2 inches (enough for shallow-frying). Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test by slipping the edge of a wrapper or a small piece of bread into the oil—it should sizzle and brown slowly; immediate darkening means oil is too hot.

Fry egg rolls

Working one or two at a time (do not overcrowd), gently lower each roll seam-side down into the oil. Fry 2–3 minutes per side, turning with tongs or a slotted spoon so they brown evenly and reach a deep golden color. Total frying time per roll will be about 5–6 minutes depending on oil temperature and wrapper thickness.

Drain and rest

Remove egg rolls to a wire rack or paper towel–lined plate to drain. Let rest 1–2 minutes before serving so filling sets slightly and the wrapper crisps fully.

Cut each egg roll on the diagonal if desired and serve hot with the optional dipping sauce alongside.