Egg Rolls and the PERFECT crispy appetizers, made with chicken, cabbage, carrots, mushrooms, and seasoning wrapped in egg roll wrappers and fried, ready in 30 minutes!
We love these crispy egg rolls because they’re just as good as any takeout appetizer, but you can make them at home.
Egg Rolls are definitely a favorite appetizer in this house, made with ground chicken, spices, and vegetables in egg roll wrappers and fried until they’re golden brown and crispy. You can use ground pork or beef for these, too. This recipe takes a total time of 30 minutes to make. I like to make extra and freeze them, for a faster option next time I’m craving these
INGREDIENTS
- 1 pound ground chicken
- 2 teaspoons ground ginger
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 4 cups cabbage sliced thinly
- 8 ounces shiitake mushrooms chopped (or crimini)
- 1/2 cup carrot grated
- 16 7 inch square egg roll wrappers
- water
- vegetable oil for frying
INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.
- Add the chicken, ginger and garlic to a large skillet on medium heat and cook until fully cooked through, about 4-5 minutes.
- Remove the chicken and add in the vegetable oil, cabbage, mushrooms and carrots and cook for 3-4 minutes until wilted, turn the heat off, add the chicken back in and mix well then let cool for 10 minutes before adding to the wrappers.
- To each wrapper add 1/4 cup of the cooled filling, with a wet finger wipe water along the edges, fold in the sides and roll the egg roll closed.
- When ready to fry add 3 inches of vegetable oil to a large dutch oven and heat to 375 degrees, then fry until golden brown (the inside is cooked, you only need to brown the outsides) then cool on a cooling rack
- Enjoy.
