Crispy Chicken Egg Rolls Recipes

CHICKEN VEGETABLE EGG ROLLS W/ PEANUT HOISIN DIP

Steps:

• Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 1-2 minutes or until the chicken is lightly browned.
• Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool.
• While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
• Using egg roll wrappers or spring roll wrappers, add about 1-2 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling (watch the video and look at the photos in the post above to see how to roll even and tight rolls).
• Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
• Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.
• Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.
• Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

CRISPY CHICKEN EGG ROLLS RECIPE

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!

CRISPY CHICKEN EGG ROLLS

Steps:

• Preheat your oven to 425°F and bake the crispy chicken strips according to the package instructions. Meanwhile, in a large skillet, heat the sesame oil over medium-high heat. Add the coleslaw mix and cook for 5 minutes, tossing frequently, until the cabbage starts to wilt. Add the hoisin sauce and Chinese 5-spice powder and toss to combine. Remove the coleslaw mix from the heat and allow it to cool before using. Remove the crispy chicken strips from the oven and allow them to cool on a plate, but leave the oven on at 425°F.
• Make the egg rolls by placing a cooled crispy chicken strip on the center of an egg roll wrapper and topping it with about 1 tablespoon of the coleslaw mix. Follow the directions on the egg roll wrapper for how to fold it into an egg roll shape. Dip your fingers in a small bowl of water and seal the egg roll. Place the roll, seam side down, on a baking sheet. Repeat with the remaining chicken strips. (If some of the strips are too large, cut them in half. You should get 14 to 16 egg rolls.) Spray the egg rolls generously with cooking spray.
• Bake the egg rolls for about 8 minutes or until the tops begin to brown. Flip the egg rolls over and continue to bake for another 3 to 5 minutes.
• Serve the egg rolls with your favorite Asian dipping sauce, such as duck sauce, or create your own by combining some Greek yogurt with sweet chili sauce.

EASY CHICKEN EGG ROLLS

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.

CRISPY BAKED EGG ROLLS

Steps:

• Preheat oven to 400°.
• Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
• Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
• Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
• Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
• Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
• Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
• Lightly brush the edges of the wrapper with water.
• Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
• Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
• Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
• Remove from the oven and serve immediately.

CRISPY EGG ROLLS

Steps:

• Marinate sliced chicken for 5-10 minutes.
• Heat wok on high, and add chicken, stirring until lightly cooked. (NOTE: Do not over cook, chicken will be reheated later). Remove chicken from wok and set aside.
• Heat a little oil in wok and add garlic and ginger. Brown very lightly, then add cabbage carrot, onion, celery, and green onion. Stir until cabbage and onion is slightly limp. Stir in soy sauce, oyster sauce, and cornstarch mixture. Add salt to taste. Remove from wok and allow to cool to room temperature or colder (very important!).
• Heat oil in sauce pan or wok for deep frying. Do not get too hot; about medium to med-high is fine.
• Beat egg white in a bowl until fluffy.
• Separate eggroll wrappers and store under a towel to prevent drying.
• On a plate, lay out a wrapper diagonally (with a corner pointing to you) and fill with about 1/2 cup filling (It is important for the filling to be cooled. If it is hot, the wrapper will tear). Fold corner closest to you over filling and tuck under.
• Gently but tightly roll about halfway up.
• Fold side corners toward the middle.
• Continue rolling up and leave about 2 inches unrolled.
• Brush a small amount of egg white on the exposed corner and finish rolling.
• Fry eggrolls until crispy golden brown.
• Remove and place on paper towels to drain.