These crispy chicken egg rolls are loaded with chicken, cabbage, carrots, and green onions, wrapped in egg roll wrappers and fried to crispy perfection. Serve them up as an appetizer, or with your favorite Chinese food dishes for a meal.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time45 minutesmins
Course: Appetizer, Dinner
Cuisine: American, Chinese
Keyword: chicken, Egg Rolls
Servings: 16
Calories: 210kcal
Ingredients
1TBSolive oil
1poundraw chicken breast(diced)
2cupsshredded cabbage
2cupsshredded carrots
3green onions(chopped)
2TBSteriyaki sauce
16egg roll wrappers
vegetable oil(for frying)
sweet and sour sauce(optional, for serving)
Instructions
Add 1 TBS oil to a large skillet over medium high heat. Add in the chicken, and cook until the edges are golden brown.
Add in the cabbage, carrots, and green onions and cook for another 5 minutes or so, until the chicken is cooked through, and the vegetables are crisp tender.
Stir in the teriyaki sauce and bring it to a simmer, to cook for another 2-3 minutes.
Take one egg roll wrapper, angled like a diamond, and add about about 3 to 4 TBS of the chicken, veggie mixture to the center of the egg roll wrapper.**
Place the bottom corner of the egg roll wrapper, up over the top of the filling. Fold the two side corners over the center, then continue to roll the egg roll up. Brush the edges of the egg rolls with water to seal them. Repeat with additional filling and egg roll wrappers.
Heat 2 inches of oil in a deep pot to 375 Fahrenheit. Add a few egg rolls to the pot to cook, turning them occasionally to cook all sides evenly. Cook until egg roll wrappers are golden brown and filling is cooked through, about 3 to 5 minutes.
Transfer the egg rolls to a baking sheet lined with paper towels. Repeat cooking additional egg rolls.
Serve egg rolls warm with sweet and sour sauce, teriyaki sauce, etc.
Notes
**Make sure the filling is not too wet or your egg rolls won't get crispy. Spoon the filling out with a slotted spoon to leave any extra moisture behind.