Homemade Chicken Egg Rolls

Byzitouni

🛒 What You’ll Need

  • 1 lb Ground chicken 🍗
  • 1 package Egg roll wrappers 🥢
  • 2 cups Coleslaw mix (shredded cabbage and carrots) 🥬🥕
  • 2 Green onions, thinly sliced 🧅
  • 2 tbsp Soy sauce 🍶
  • 1 tbsp Sesame oil 🏺
  • 1 tsp Fresh ginger, minced 🫚
  • 2 cloves Garlic, minced 🧄
  • 1 Egg, beaten (for sealing the wrappers) 🥚
  • Vegetable oil for frying 🫒🔥
  • Salt & Pepper to taste 🧂🖤

👩‍🍳 Instructions

  1. Cook the Filling: In a large skillet, brown the ground chicken over medium-high heat until fully cooked. Drain any excess fat. 🥩🔥
  2. Add the Veggies: Stir in the garlic, ginger, and coleslaw mix. Cook for 2–3 minutes just until the cabbage begins to wilt. 🥬🥕🌪️
  3. Season: Add the soy sauce, sesame oil, and green onions. Toss everything together, then remove from heat and let the mixture cool slightly. 🍶✨
  4. The Wrap: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling into the center. 💎🥄
  5. Fold & Seal: Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with the beaten egg to seal it shut—just like a little envelope! ✉️🤝✨
  6. Get it Crispy: Heat about 1 inch of oil in a deep skillet to 350°F. Carefully add the egg rolls (don’t overcrowd!) and fry for 3–5 minutes, turning occasionally until they are golden-brown and bubbly as seen in the photo! ⏲️🥨🤤
  7. Serve: Drain on paper towels and serve hot with sweet chili sauce or hot mustard! 🍽️🔥😋

🔥 Pro Tips:

  • The “Cool” Secret: Make sure your filling isn’t steaming hot when you wrap it, or the wrappers will get soggy before they hit the oil! 🌬️🛡️💎
  • Air Fryer Version: Brush the egg rolls with a little oil and air fry at 400°F for 10–12 minutes, flipping halfway through for a healthier crunch! 🌬️🔥🎯

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