Chicken Egg Rolls

Here you have a great easy recipe to make some delicious and healthier kind of eggrolls!

  • 3 - 4 Cup Shredded Cabbage
  • ½ Cup  Shredded Carrots
  • ½ Cup Chopped Green Onions
  • 1 Minced Garlic
  • 1  ½ Tsp Minced Ginger
  • 2 Tbsp Soy Sauce
  • 2 Cups Shredded Cooked Chicken
  • 1 Can (14 oz) Bean Sprouts
  • 1 package Egg Roll Wrappers
  • 1 Tbsp Peanut Oil
  • 1 Tsp Chili Oil
  • Vegetable Oil
  • 1 Beaten Egg

To make the filling:  In a large skillet, on medium high heat, heat up the peanut oil, together with the chili oil,  and then add in the shredded cabbage, stir and cook for 3 minutes, so the cabbage will get soften.  Then add in the minced garlic and the minced ginger, and stir fry for 30 seconds, after that,  add in the shredded carrots and continue to stir fry this on medium high heat for one or two more minutes, then add in the bean sprouts, and about two cups of shredded chicken, toss together until combined, then add in the soy sauce, stir again, until all the ingredients are seasoned with the soy sauce, add in the green onions, stir, taste the flavor, add salt if needed. Cook on high until all the liquid in the skillet has evaporated.   Then let the filling cool down a little bit.

Place the egg roll wrapper like if it were a diamond shape, then add some of the filling right on the center, then brush a bit of the beaten egg around the edges of the egg roll wrapper,  then roll the lower corner of the egg roll wrapper up towards the center, right over the filling, then bring the sides towards the center as well, then roll the egg roll up. Keep on repeating these steps until you are done.

Once all the egg rolls are done, you can fry them.  I’m going to fry them in my Avalon Bay Air Fryer at 375ºF for 12-15 minutes or until they are golden brown and crisp on all sides.

You can fry them in Oil: Preheat plenty of vegetable oil to a temperature of  325ºF and fry the egg rolls for about 2 minutes on each side or until they are golden brown on all sides.

Of you can bake them, at 425ºF for about 15-20 minutes or until golden brown.