Chicken Egg Rolls


This is a great appetizer or snack for anytime. I fried up about 30 egg rolls and then kept them in the freezer. We would just pop them in the oven for a bit whenever we wanted a snack.

Chicken Egg Rolls

About 24 egg rolls


4 tbsp. soy sauce

3 cloves minced garlic

4 chopped green onions

4 tbsp. vegetable oil

1 tbsp. hot sauce

1 lb. boneless, skinless chicken breasts

1 tbsp. sesame oil

¾ head green cabbage, shredded thin

3 carrots, peeled and shredded

2 cups fresh bean sprouts

egg roll wrappers

Canola or peanut oil, for frying


To make the filling, combine soy sauce, minced garlic, half of the green onions, hot sauce, and 1 tablespoon of the oil in a resealable bag; shake well to combine.  Place the chicken in the bag, press out the excess air, and seal.  Refrigerate and allow to marinate at least 30 minutes or up to 3 hours. Heat oven to 375 degrees, and place chicken in oven and cook for 25 minutes, flipping half way through. Mix vegetable together with sesame oil, green onions, salt and pepper. Dice the chicken breasts and add them to the vegetable mixture along with any pan drippings from baked chicken. To finish the egg rolls, heat oil for frying to 375˚ F.  While the oil is heating, assemble the rolls.  Lay an egg roll wrapper out on a 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, fold the two corners pointing to the sides inward, and continue rolling the wrapper tightly away from you.  Dip a finger in water and lightly brush inside the top corner of the wrapper to help adhere, and finish rolling.  Repeat with the remaining wrappers and filling.  Fry several egg rolls at a time in the hot oil, without overcrowding, about 4-5 minutes or until golden brown.  Transfer to a large pot or dish lined with paper towels and place the finished egg rolls vertically to help drain excess grease.  Repeat with the remaining rolls.  Serve warm.

Inspired by Annie’s Eats


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