Eggrolls (4 Rolls, Cut In Half) Recipe
Deep fried rolls filled with chicken, carrots, cellophane noodles and cabbage. Served with sweet chili dipping sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggrolls
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, grated carrots, shredded cabbage, cellophane noodles (cooked according to package instructions), chopped green onions, soy sauce, minced garlic, and grated ginger. Mix well until all ingredients are evenly incorporated.
- 2
Assemble the Eggrolls
Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides in and roll tightly to seal. Use a bit of water on the edge of the wrapper to help seal it. Repeat with the remaining wrappers and filling.
- 3
Fry the Eggrolls
In a deep frying pan or pot, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add a few egg rolls at a time, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Serve
Cut each egg roll in half and serve warm with sweet chili sauce for dipping.