Chicken Egg Rolls

Chicken Egg Rolls are easy and delicious.  I love flavorful egg rolls that are loaded with meat and veggies.  My family loves these egg rolls too. No matter how many I make, I never have leftovers.  This time I used purple/red cabbage along with green cabbage.  The color is fabulous but the purple cabbage does turn the mixture slightly purple.  Another great thing about these egg rolls is that you can make the mixture a day or two before a party or event and then just roll the egg rolls when you are ready to eat.  You can also freeze the mixture or roll the egg rolls in the wrappers and then freeze the egg rolls for later use.

These egg rolls are delicious, with or without dipping sauce because they have great flavor.  I also like the texture of the veggies in the egg roll.  These make perfect appetizers as well.  Try making these for friends and family and watch them disappear.

To see my available Party Label Bundle Downloads, click here:  https://majorgates.com/product-category/party-bundles/

 

Don’t Forget To Follow Me On Pinterest!

 

Ingredients

Half the recipe if you need to.  This recipe make about 30-32 egg rolls.  I usually freeze half for later if I don’t think we will eat all in a day.  These are perfect for kids after school, friends and family gatherings or when you need a quick meal.

• 3 Chicken Breasts (cut into small pieces)
• 1/4 cup soy sauce
• 1/4 cup Szechuan spicy sauce
• 2 Tablespoons of ginger garlic paste
• 1 teaspoon of sesame oil
• 1 teaspoon of coarse black pepper
• 5 shallots (sliced lengthwise and thin)
• 1 head of a green cabbage (you could also use 1/2 of green and 1/2 of red/purple cabbage)
• 5 ounces of Julienne/matchstick cut carrots (1/2 of a small bag) – I buy in the package but you could also slice 2-3 carrots on the grater.
• 1 can of bean sprouts (15oz-425g)
• Three – 16 oz package of egg roll skin (each package makes 14-15 egg rolls)
• Vegetable oil for frying
• 1/4 cup of cold tap water

For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

 

Supplies

• Kitchen shears
• Large container with lid
• Wok or deep skillet (you can also make these in the air fryer)
• Cutting board
• Large serrated knife or cabbage slicer
• Measuring spoons
• Measuring cup

 

Directions For Chicken Egg Rolls

• Wash off chicken breasts and cut into tiny pieces with kitchen shears.

 

• Next, marinate the chicken with soy sauce, Szechuan spicy sauce, garlic ginger paste, sesame oil, and pepper.  Then refrigerate for at least 45 minutes.

 

• While the chicken is marinating, rinse off the cabbage and peel off the outer layers of the cabbage.  Then cut in thirds leaving the core in place.
• Now in a wok or deep skillet, add 1-2 Tablespoons of vegetable oil and heat on medium high heat.  So, you want just enough oil to cover the bottom of the pan.  Then add in the chicken a cook until it is almost done, about 4-5 minutes and make sure to stir for even cooking.  Remove the chicken from the pan and place in a container with a lid and seal the lid.  This will allow for the chicken to rest and the moisture to redistribute in the chicken pieces so that it is not dry.

 

• Next, grate the cabbage on the grater, or with a cabbage knife tool, or serrated knife, and set to the side in a bowl.

 

• Then, slice the shallots thin and lengthwise and set to the side.
• Next, in the same large deep skillet or wok, add additional vegetable oil if needed and heat on medium high heat.  So, you want just enough oil to cover the bottom of the pan.  Then add in the carrots and sliced shallots and cook for about 3 minutes and stirring often.

 

• Then add in the cabbage and stir and cook for another 4-5 minutes.  Then add back in the chicken and stir.

 

• Continue cooking until cabbage is tender and then add in the bean sprouts and stir.

 

• Once everything is mixed in and cabbage is cooked, taste to see if you need any additional seasoning but be sure to add little extra at a time.  Then remove the egg roll mixture from the heat and place in a bowl.  Allow the mixture to fully cool.

 

• At this point you can put the mixture up for another time to make the egg rolls or freeze in an airtight container.  I usually make the mixture the day before I actually fry the egg rolls as part of my food prepping.

 

• Next, add 2-3 Tablespoons of the egg roll mixture to the end of a wrapper.  Then, roll the end once, then the sides and continue rolling to the end.  When you get to the end of the wrapper, dip your finger is a small bowl of tap water and wet the end to seal the wrapper.

 

• So continue rolling all the egg rolls until you use all the mixture or all the wrappers.

 

• Once you have wrapped all your egg rolls, heat 1/2 inch of vegetable oil in a deep frying pan on high heat.  Then place the egg rolls into the hot pan with the fold side down first (so the wrapper will seal) and cook for 3-5 minutes on each side or until golden brown on each side.

 

• Then place on a large plate with paper towels and serve while warm.  These chicken egg rolls are perfect as is, or with your favorite dipping sauce.  My favorites are soy sauce and chili sauce.  Enjoy!

 

 

To see my available Jeopardy/Trivia Party Downloads, click here:  https://majorgates.com/product-category/jeopardy-trivia/