Chicken Egg Rolls
Impress your friends and family with this easy to make chicken egg rolls right in your own home. Filled with cabbage, bean sprouts, and diced chicken, it is delicious! Bake or use a air fryer to keep the calories even lower.
1 egg roll
14 egg rolls
1 pound chicken thighs, diced into 1-inch cubes
½ pound bean sprouts or 1 (14 ounces) can, drained
½ pound coleslaw mix
1 cup green onion (including the green tops), chopped
2 tablespoons sesame oil
1 tablespoon low-sodium soy sauce
2 cloves of garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons sugar
½ teaspoon Chinese five spice (see tip)
14 egg roll wrappers
3-4 cups oil, (or enough to cover the rolls half way during cooking)
- Mix first ten ingredients together in a bowl. Let marinate 30 minutes.
- Use ⅓ cup of filling per wrapper and fold as directed on package.
- Use a deep fryer or fill frying pan at least one inch deep with oil and heat to 350°F.
- Fry egg rolls in hot oil until deep golden brown.
- Drain on paper towels.
Recipe contributed by Satellite Healthcare