Chicken Egg Roll Recipe

2 5,764

Egg rolls are one of the most popular Chinese American appetizers in the US, which were invented in New York City during the 1930s by a Chinese chef.

Chicken Egg Roll Recipe

Serves: 12 egg rolls
Rest time: 2 hours and 20 minutes
Prep time: 45 minutes
Cook time: 15 minutes

Ingredients:
24 egg rolls wrapper
1 egg, beaten, for sealing wrappers
4 cups of vegetable oil, for frying

Chicken:
1 tablespoons vegetable oil, for stir-frying
1 pound ground chicken
Pinch of salt

Filling:
1 tablespoons vegetable oil, for stir-frying
6 dried shiitake mushrooms, rehydrated in water for 2 hours, finely sliced
1 roll glass noodles, 4 ounces, soaked in water for 10 minutes, cut into 1-inch pieces
1/2 carrot, julienned
2 cups cabbage, finely chopped
3 garlic cloves, finely minced
3 tablespoons cilantro stems, finely minced
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)

Sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Pinch of white pepper
Pinch of five-spice powder
Pinch of sea salt

Instruction

For the preparation:

Crank the egg in a bowl, and beat it. Set aside for sealing the wrappers.

To make the cornstarch slurry, in a bowl, add the cornstarch and water. Mix well. Put aside.

To make the sauce, in a bowl, mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, five-spice powder, and sea salt. Put aside.

Cooking the fillings:

In a pan, add 1 tablespoon of vegetable oil, the ground chicken, and a pinch of salt. Stir-fry over high heat until medium-well for about 2 minutes. Take it out and set aside.

In the same pan, add 1 tablespoon of vegetable oil, add in the carrots, cabbage, shiitake mushrooms. Stir-fry over high heat until softened for about 1 minute. Add in the garlic and the stems of cilantro and cook over high heat until aromatic for 30 seconds. Transfer back the chicken and put it in the glass noodles. Cook for another 30 seconds. Pour in the sauce and mix well. Also pour in the cornstarch slurry to thicken to the sauce. (The egg roll wrappers would break easily if there were a lot of sauce in the filling.)

Transfer the filling on a plate, and let it cool for about 20 minutes.

Wrapping egg rolls:

Lay the egg roll wrapper flat, like a diamond shape, on a working surface. Place 1 1/2 tablespoons of filling on the wrapper, about 1 inch above the bottom corner of the wrapper. Tightly roll the wrapper and filling halfway. Fold the left edge inward. Fold the right edge inward as well. At this point, it looks like an open envelope. Roll it up one extra round. Brush the beaten egg over the wrapper. Roll it up all the way. Immediately cover with plastic wrap to prevent it from drying out. Repeat with the rest.

Frying egg rolls:

Pour the vegetable oil into a pot and heat to 350°F/177°C. (Tip: to test if the oil is ready, throw in a tiny piece of the wrapper in the pot, and if the piece flew right up and has little bubbles all around it, then it’s ready.) Transfer in the egg rolls a few at a time and deep fry until golden brown, for about 5 minutes. Turn them over frequently so that they brown evenly. Drain the eggs rolls on a paper towel. Repeat with the rest of the egg rolls.

You might also like
2 Comments
  1. Crystica M Henry says

    In the recipe it only say 1 hoisin, is that 1 tsp or 1 Tbsp?

    1. CiCi says

      Thank you for catching the typo. It’s 1 tablespoon. 🙂

Leave A Reply

Your email address will not be published.