Ingredients
Filling
- 1 pound ground chicken
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated or ginger paste)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1½ cups shredded coleslaw mix
- ¾ cup shredded carrots
- 2 green onions (thinly sliced)
- 1 tablespoon sesame oil
For Frying and Assembly
- Vegetable oil (for frying, enough to fill 2-3 inches in skillet or Dutch oven)
- 20 egg roll wrappers
- 1 large egg (beaten, for sealing wrappers)
Instructions
- Cook the chicken: In a large skillet or wok set over medium heat, add the ground chicken, minced garlic, and grated ginger. Season with kosher salt, black pepper, and Chinese five-spice powder. Stir and cook until the chicken is fully cooked and no longer pink.
- Stir in vegetables: Add shredded coleslaw mix, shredded carrots, sliced green onions, and sesame oil to the cooked chicken. Stir well to combine and cook for 4-5 minutes until the vegetables soften and most of the excess moisture has evaporated. Remove from heat and let the filling cool slightly.
- Heat the oil: Pour 2-3 inches of vegetable oil into a large, deep skillet or Dutch oven. Heat the oil over medium-low heat until it reaches 375°F (190°C). Alternatively, preheat a deep fryer to the same temperature.
- Fill the egg roll wrappers: Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you (diamond shape). Place about ¼ cup of the chicken filling in the center. Fold the bottom corner over the filling, then brush the inside edges with the beaten egg to help seal.
- Wrap the egg rolls: Fold the two side corners over the filling like wrapping a present, then tightly roll the wrapper toward the top corner until it is fully sealed. Repeat this process with the remaining wrappers and filling.
- Fry the egg rolls: Carefully place 3-4 egg rolls into the hot oil at a time. Fry each batch for 2-3 minutes, turning occasionally, until the egg rolls turn golden brown and crisp. Allow oil temperature to return to 375°F before adding the next batch.
- Drain and serve: Use tongs to transfer cooked egg rolls onto a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.
Notes
- Make sure the filling is cooled slightly before filling the wrappers to prevent tearing.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- You can substitute ground chicken with ground turkey or pork if preferred.
- For a lighter version, bake the egg rolls at 425°F for 20-25 minutes, turning halfway through (not traditional but healthier).
- Use fresh egg roll wrappers from the refrigerated section for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
