Chicken Egg Rolls Recipes
CRISPY CHICKEN EGG ROLLS RECIPE
If you're a fan of Chinese food, then you're really going to love this Crispy Chicken Egg Rolls Recipe!
Provided by Shawn
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Cook the ground chicken in a large wok or skillet over medium-high heat with the ginger and garlic until crumbly and no longer pink. Drain any excess fat and return skillet to heat.
- Add in the cabbage and carrot mix, green onions, salt, sugar, sesame oil and Chinese five spice, stir and cook until cabbage and carrots are tender. Let mixture cool slightly.
- Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling.
- Preheat your fryer to 375 degrees F. OR bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown. Drain on a paper towel lined plate and enjoy!
Nutrition Facts : ServingSize 2 egg rolls, Calories 85 kcal, Sugar 1 g, Sodium 152 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 9 g, Fiber 1 g, Protein 6 g, Cholesterol 30 mg
EASY CHICKEN EGG ROLLS
I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 24 egg rolls
Number Of Ingredients 11
Steps:
- Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
- Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
- Cover and steam for 5 minutes.
- Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
- Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
- While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
- Fry until a deep golden brown, a few at a time; drain on paper towels.
Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5
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