Jan 04
Chicken Egg Rolls6 Comments


This dish is really special to me because it was a recipe that I picked for Blair and I to spend some quality time in the kitchen together. I had this recipe in mind for the longest time, but I was intimidated by making my own egg rolls at home. I put this on the menu for a Sunday night when I knew I would have the time to dedicate to it, and then twisted Blair’s arm to be my sous chef. We had a lot of fun preparing this together. It may seem very complicated, but when you break down the steps, it is not all that bad. We had some fried rice along with these and called it a take-out fake-out night at home.

Chicken Egg Rolls

The recipe does yield a ton of egg rolls, we ended up making however many wrappers were in our package. I threw the leftover filling into the fried rice at the very end. We had a lot leftover, but Blair ate them several times for lunch and dinner. He was surprised by how well they reheated. They do lose the crispiness, so keep that in mind. These will only make an annual appearance in our household, but like the orange chicken I will savor that dinner night!

Chicken Egg Rolls

Yield: 24-30 egg rolls

For the Filling:

4 tablespoons soy sauce, divided
3 cloves minced garlic, divided
4 chopped green onions, divided
4 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, cut into strips
¾ head green cabbage, shredded thin
3 carrots, peeled and shredded
2 cups fresh bean sprouts

To Finish
24-30 egg roll wrappers
1 tablespoon cornstarch mixed with 3 tablespoons water
Canola oil, for frying

What you’ll do:
To make the filling, combine 3 tablespoons of the soy sauce, 1 clove of minced garlic, half of the green onions, and 1 tablespoon of the oil in a Ziploc bag; shake well to combine. Place the chicken strips in the bag, press out the excess air, and seal. Refrigerate and marinate for at least 30 minutes, or up to 3 hours.

Heat 2 tablespoons of the vegetable in a wok or large skillet over high heat. When the oil is very hot, add the chicken to the pan and cook, stirring constantly, until the chicken is cooked through and lightly browned. Transfer to a plate and set aside.

Add the remaining tablespoon of oil to the pan. Add the shredded cabbage and carrots and the remaining tablespoon of soy sauce. Stir to toss the vegetables. Cook over high heat for about 2 minutes. Toss in the bean sprouts, remaining garlic and green onions and cook for 1 more minute. Remove from heat.

Dice the chicken breast and add them to the vegetable mixture. Place the mixture in a colander and in the sink. Press down firmly on the filling mixture to remove as much excess liquid as possible. Let the filling cool for 30 minutes before filling the wrappers.

To finish the egg rolls, heat about 3 inches of oil to 375 degrees F. While the oil is heating, assemble the rolls. Lay an egg roll wrapper out on your work surface with one corner pointing toward you. Add a tablespoon or two of the filling to the center of the wrapper. Fold the corner closest to you up over the filling. Roll slightly away from you then fold in the two outside corners, and continue rolling the wrapper tightly away from you. Securely close the egg roll by lightly brushing the inside top corner of the wrapper with the corn starch mixture. Repeat with the remaining wrappers and filling.

Fry several egg rolls at a time in the hot oil but without overcrowding, about 4-5 minutes or until golden brown. Transfer to a large plate lined with paper towels and place the finished egg rolls vertically to help drain excess grease. Repeat with the remaining rolls. Serve warm with soy sauce or sweet n’ sour.

Source: Livelovepasta

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6 Responses to Chicken Egg Rolls

  1. Jessy says:

    These look delicious! My hubby is my favorite Sous Chef too. :)

  2. Meagan says:

    I must make these soon, they look great! I’ve been wanting to make egg rolls at home for awhile now but never had the courage :)

  3. Bridget says:

    These look amazing. I’ve never had the courage to make egg rolls either – but I am inspired now!

  4. Zee says:

    Egg rolls are a great favorite here at my place and I hate how they loose crispiness after reheating, so what I do is I wrap them and freeze all in a zip lock bag and just thaw and fry whenever we want to have some.
    Tastes as good as new and last up to 10 days in freezer

  5. Quirky Jessi says:

    I was stopping in to say the same thing Zee did. Next time, roll them as usual, but wait to fry them until you’re actually ready to eat them. I don’t know why they’d say they only last up to 10 days in the freezer, though. Egg rolls would keep much longer than that, so long as you package them correctly/safely.

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