Homemade Chicken Egg Rolls
Crispy homemade egg rolls stuffed with chicken, cabbage, carrots and mushrooms, inspired by Panda Express Chicken Egg Rolls. Perfect as an appetizer or with takeout-style dinners.
Ingredients
Filling
- 1 tablespoon vegetable oil
- 2 ½ cups shredded green cabbage or coleslaw mix
- ¾ cup shredded carrots
- ½ cup celery finely chopped
- ½ cup mushrooms chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 ½ cups chicken cooked, shredded or finely chopped
- 3 green onions thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon curry powder optional
For Wrapping and Frying
- 8 egg roll wrappers
- 1 large egg beaten
- 4 cups vegetable oil for frying, or enough for 2 inches in your pot
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the cabbage, carrots, celery and mushrooms and cook, stirring often, for 4 to 5 minutes, until the cabbage is wilted and the mushrooms have released their liquid.
- Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Stir in the chicken, green onions, soy sauce, sesame oil and curry powder. Cook for 1 to 2 minutes, until heated through and any liquid in the pan has cooked off.
- Transfer the filling to a bowl and let it cool for 10 minutes. Pour off any liquid that collects in the bottom of the bowl.
- Heat about 2 inches of oil in a deep fryer or heavy pot to 350°F.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about ⅓ cup of filling onto the lower third of the wrapper.
- Fold the bottom corner up over the filling, fold in the left and right corners, then roll it up snugly toward the top corner. Brush the top corner with beaten egg and press to seal. Cover the finished egg rolls with a damp towel while you roll the rest.
- Fry the egg rolls 3 or 4 at a time, turning occasionally, for 3 to 4 minutes, until deep golden brown and crisp.
- Drain on a wire rack or a paper towel-lined plate. Let cool for 2 to 3 minutes and serve warm with sweet chili sauce or sweet and sour sauce.
Notes
Air fryer: Brush or spray the rolled egg rolls with oil and air fry at 390°F for 8 to 10 minutes, turning halfway.
Baked: Brush with oil and bake seam side down on a parchment-lined baking sheet at 425°F for 15 to 20 minutes, turning once.
Mushroom chicken egg rolls: Skip the cabbage, carrots, garlic, ginger, green onions and sesame oil. Toss 1 ½ cups cooked chopped chicken with ¾ cup sliced mushrooms, ¾ cup finely chopped celery, 1 tablespoon soy sauce and 1 ½ teaspoons curry powder (no need to cook it), then fill, roll and fry as directed.
To freeze: Freeze uncooked egg rolls in a single layer until firm, then store in a freezer bag for up to 3 months. Fry from frozen, adding 1 to 2 minutes.
Nutrition
Serving: 1gCalories: 158kcalCarbohydrates: 11gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 373mgPotassium: 225mgFiber: 1gSugar: 2gVitamin A: 2142IUVitamin C: 10mgCalcium: 35mgIron: 1mg
Nutrition details are an estimate, per serving.
