Chicken Eggroll Recipe

Prepare the Filling

In a large skillet over medium heat, add the ground chicken and cook until browned and cooked through, about 5-7 minutes. Drain excess fat.

Add Vegetables

Stir in the shredded cabbage, grated carrot, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and black pepper. Cook for another 3-5 minutes until the vegetables are tender.

Assemble the Eggrolls

Lay an eggroll wrapper on a clean surface, with one corner facing you. Place about 2 tablespoons of the chicken filling in the center. Fold the bottom corner over the filling, then fold the sides in and roll tightly. Seal the top corner with a dab of water.

Fry the Eggrolls

In a large pot or deep skillet, heat oil over medium-high heat. Once hot, fry the eggrolls in batches until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

Serve

Serve hot with your favorite dipping sauce.