Chicken Egg Rolls are a delightful addition to any meal, offering a perfect blend of savory chicken, crisp vegetables, and flavorful seasonings all wrapped in a crispy egg roll wrapper. This recipe, sourced from the back of a package of egg roll wrappers, ensures a delicious outcome every time, whether you’re preparing them for a family dinner or entertaining guests at a gathering. These egg rolls also offer the convenience of being freezer-friendly, allowing you to prepare a batch in advance and enjoy them whenever the craving strikes!
Chicken Egg Rolls Recipe:
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cornstarch | 1 tablespoon |
| Soy sauce | 1 teaspoon |
| Green onions | 1, finely chopped |
| Chicken breast | 2, boneless, skinless, diced |
| Vegetable oil | As needed for frying |
| Egg roll wrappers | 12-14 |
| Flour | 1 tablespoon |
| Water | 2 tablespoons |
| Assorted vegetables | 1 cup, thinly sliced (such as cabbage, carrots, and bean sprouts) |
| Soy sauce | 1 tablespoon, for dipping |
| Sweet and sour sauce | As desired, for dipping |
| Bottled hot mustard | As desired, for dipping |
Instructions:
-
Prepare Chicken Filling:
- In a small bowl, stir together the cornstarch and 1 teaspoon of soy sauce until well combined.
- Toss the diced chicken pieces in the cornstarch mixture until evenly coated.
- Heat 2 tablespoons of vegetable oil in a wok or skillet over medium-high heat.
- Stir-fry the chicken and chopped green onions until the chicken is no longer pink, about 3 minutes. Remove from the wok and set aside.
-
Prepare Vegetable Filling:
- If necessary, add more oil to the wok.
- Stir-fry the assorted vegetables for about 2 minutes until they are tender yet crisp. Remove from the wok and set aside.
-
Combine Fillings:
- Add the cooked chicken mixture back to the wok and toss with the remaining soy sauce. Ensure the chicken and vegetables are well combined. Allow the mixture to cool and drain in a colander for 15 minutes before using.
-
Assemble Egg Rolls:
- In a small bowl, create a sealer by mixing together the flour and water until a smooth paste forms.
- Place one egg roll wrapper on a clean work surface with one corner facing you. Keep the remaining wrappers covered with a damp towel to prevent them from drying out.
- Spoon about 3 tablespoons of the prepared filling onto the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling.
- Moisten the left and right corners of the wrapper with the flour-water sealer, then fold them towards the center, sealing them to the bottom corner.
- Brush the sealer onto the top corner edges of the wrapper.
- Roll the egg roll away from you, enclosing the filling tightly. Press the top corner onto the egg roll to seal, similar to sealing an envelope. Repeat this process for each egg roll.
-
Fry the Egg Rolls:
- In a wok or Dutch oven, heat vegetable oil to 375°F (190°C), about 3 inches deep.
- Carefully add the egg rolls, frying 3 or 4 at a time to avoid overcrowding the pot.
- Fry the egg rolls, turning once, until they are golden brown and crispy, usually about 3-4 minutes per side.
- Once cooked, remove the egg rolls from the oil and drain them on paper towels to remove excess oil.
-
Serve:
- Keep the cooked egg rolls warm in a 250°F (120°C) oven while frying the remaining batches.
- Serve the chicken egg rolls hot, alongside soy sauce, sweet and sour sauce, or bottled hot mustard for dipping.
These Chicken Egg Rolls are sure to be a hit with your family and friends, offering a delightful combination of flavors and textures in every bite. Whether served as an appetizer, snack, or main dish, they are bound to disappear quickly, leaving everyone craving for more! Enjoy the convenience of preparing them in advance and savoring them whenever the mood strikes, whether it’s a casual weeknight dinner or a special occasion celebration.
