Crispy Chicken Egg Rolls

Crispy Chicken Egg Rolls

We just had crispy, crunchy Chicken Egg Rolls for dinner and they were soooo good! The delicious blend of ingredients that go into these create a dinner starkly contrasts with the usual weekly rotation.

The sesame oil is what gives them the very distinct Asian flavor, while the shredded veggies and chicken make them enjoyable for even the most picky of eaters.

They also go great with my homemade sweet and sour sauce. The sweet and sour sauce is A LOT easier to make than you’d think. Go see for yourself!

One of the really nice things about egg rolls is that it doesn’t take a lot of ingredients. Just start out with a nice head of cabbage and a couple of medium sized carrots. Scrub them clean shred them up.

You can do this however you like, but my favorite way to get a head of cabbage shredded quickly is to put it through my food processor. Simply use the medium-slice blade and it’s ready to go in seconds, so handy!

 




In Goes the Chicken!

 

Place your chicken breasts in a small baking pan lined with foil. Drizzle with oil and sprinkle with salt and pepper. Bake in the oven for for about 25 minutes or until the internal temperature has reached at least 165 degrees. I find that using a meat thermometer is always the best way to go. That way you don’t end up with dry chicken, or even worse, still raw. Yuck!

While the chicken is cooking you can boil the shredded cabbage and carrots to get them nice and tender. Just put them into a large pot with about 4 quarts of water and boil for 15-20 minutes or until tender. When it’s done, drain the water and transfer to a large mixing bowl.

Add your prepared stir fry sauce and mix everything up until it’s all fully incorporated. Here is the recipe for the best stir-fry sauce ever! When the chicken is done, shred it up and put it in a bowl for the egg roll filling. So when all is said in done, hopefully you made this with home sweet and sour AND stir-fry sauce.


The Art of Egg Rolling

 

And now it is time to roll and prepare our egg rolls. Remember to have a flour and water paste hand to seal the egg rolls. You don’t want them falling apart on you! It can easily be made by mixing two table spoons of flour with three tablespoons of water.

 

 

To make the chicken egg rolls, place a wrapper onto a plate and place about 2 tablespoons of the cabbage mix on the bottom corner then top with some of the shredded chicken.

 

 

Fold the bottom corner up over the filling. Make sure to keep a firm grip to keep the filling tightly packaged.



 

Tuck in the sides and roll it all up. And voilá! You just made some chicken egg rolls!

 

 

Time to Deep Fry

 

When you get to the top of one of your chicken egg rolls, place a dab of that flour paste you made to hold the egg roll wrapper together. It can easily be made by mixing two table spoons of flour with three tablespoons of water. Deep fry in oil for about two to three minutes or until golden brown and crispy!

 



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Crispy Chicken Egg Rolls
Crispy Chicken Egg Rolls
Print Recipe
Print Recipe
Crispy Chicken Egg Rolls
Crispy Chicken Egg Rolls
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 20Egg rolls
Prep Time 15Minutes
Cook Time 45-50Minutes
Ingredients
  • 1 Head Cabbage
  • 2 Carrots
  • 20 Egg Roll Wrappers
  • 2 Chicken Breasts
  • 1 Batch Stir-fry Sauce Link to my stir-fry sauce recipe above!
  • 2 Cups oil (For frying)
  • 2 Tbsp. All Purpose Flour
  • 3 Tbsp. Water
Servings: Egg rolls
Units:
Ingredients
  • 1 Head Cabbage
  • 2 Carrots
  • 20 Egg Roll Wrappers
  • 2 Chicken Breasts
  • 1 Batch Stir-fry Sauce Link to my stir-fry sauce recipe above!
  • 2 Cups oil (For frying)
  • 2 Tbsp. All Purpose Flour
  • 3 Tbsp. Water
Servings: Egg rolls
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 20Egg rolls
Prep Time 15Minutes
Cook Time 45-50Minutes
Instructions
  1. Preheat your oven to 400 degrees and then place the chicken into a small baking pan. Drizzle with oil and sprinkle with salt and pepper. Bake for 25-30 minutes or until the chicken has reached an internal temperature of 165 degrees. When done, let cool and then shred chicken and place in a small bowl.
  2. Shred the cabbage and carrots and place in a large pot. Fill with four quarts of water and boil for 15-20 minutes or until tender. Drain and place in a large mixing bowl.
  3. Add your prepared stir-fry seasoning to the shredded cabbage and carrots, mix to combine.
  4. Make a paste to stick the ends down by combing two tablespoons of flour with three tablespoons of water.
  5. Place an egg roll wrapper on a plate and place two tablespoons of the shredded cabbage mix and chicken onto the bottom corner. Tuck in the sides and roll up tightly. Place a dab of the flour mixture on the top corner and finish rolling up.
  6. Deep fry in oil for two to three minutes or until golden brown and crispy!
Recipe Notes


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