Description
These CRISPY EGG ROLLS are better than your Chinese takeout. Learn how to make these delicious egg rolls at home with easy step-by-step guide and recipe video!
Ingredients
Scale
- Egg roll wrappers
- 1 lb ground chicken
- 4 clove garlic, minced
- 3 cups green cabbage, shredded
- 1 carrot, peeled and julienned
- 1/4 onion, thinly sliced
- 1 cup wood ear mushroom, rehydrated and chopped
- 2 tbsp light soy sauce
- 1 tsp garlic powder
- 1 tsp chicken bouillon powder
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp sugar
- Neutral oil for frying
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- In a wok or large cooking pan, heat 1 tbsp of oil over medium-high heat. Add garlic and ground chicken and stir-fry until brown. Transfer cooked garlic and chicken to a plate and set aside.
- In the same pan, add 2 tbsp of cooking oil. Add onion and green cabbage and stir-fry for 2-3 minutes. Then add carrot and mushroom, continue cooking until just softened.
- Throw the cooked chicken back to the pan, then add soy sauce, garlic powder, chicken bouillon powder, salt, white pepper, and sugar. Mix everything together until well combined. Turn off heat and cool filling completely before wrapping. Make sure to get rid of any excess liquid before wrapping.
- To wrap the egg rolls, first fold the bottom corner toward the center. Add 2 tablespoons of filling near the bottom corner. Fold in side corners. Roll tightly like a burrito, and seal the top corner with egg wash (mix 1 egg with 1 tbsp of water). See above post for step-by-step photos. Continue assembling with the remaining filling.
- In a pot, heat neutral oil to 350°F. Carefully add egg rolls in batches, frying them for about 3-4 minutes. Flip them over and fry the other side for 3-4 minutes, until golden brown and crispy.
- Transfer the egg rolls to a plate lined with paper towel. Repeat with the second batch.
- Serve crispy egg rolls immediately with sweet chili sauce or my homemade dipping sauce.