Chicken Egg Roll

5 from 2 votes

Make these delicious chicken egg roll and satisfy your Chinese food craving! They are freezer friendly and get ready in just 40 minutes.

Course Snack

Cuisine Indo-Chinese

Keyword Chicken Egg Roll

Prep Time 10

Cook Time 20

Folding time 10

Total Time 40

Servings egg rolls

Calories 198kcal

Author Mariam Sodawater

Ingredients

For Chicken

300 grams boneless chicken julienne cut or mince
¼ cup chicken stock optional, see notes
1 tablespoon chili sauce or hot sauce
1 tablespoon vinegar or lemon juice
½ teaspoon black pepper
1 tablespoon soy sauce
1 teaspoon dark soy sauce see notes
½ teaspoons chili flakes optional for extra spicy

For Filling

2 tablespoons oil
1 tablespoons minced garlic
½ cup cabbage shredded
¼ cup capsicum chopped
½ cup carrot shredded
1 cup cooked noodles like lo mein, spaghetti, or any long noodles. (1 cup cooked noodles = 50g dry noodles.)
¼ cup green onions sliced
1 teaspoons sugar

Assemble

2 tablespoon plain flour or atta mixed in water to make a paste
12 egg roll wrapper
Oil to fry

Instructions

Start by placing chicken and all ingredients of seasoning in the bowl, mix well.
Now, sizzle chopped garlic in a wok for a few seconds without turning them golden.
Add the seasoned chicken and continue to cook.
Keep stirring until the chicken is cooked and the excess water dries.
Add chopped veggies and noodles, and stir fry on medium heat for 5 minutes.
Then remove from heat and set aside. Make sure the veggies are not overcooked. Just stir fry until everything is very hot and mixed throughly.
Now make wheat flour paste to seal the end of the egg roll by mixing flour with water until it forms a smooth paste.
I'm using the egg roll wrapper square sheets to fold the filling. A square wrapper is easiest to roll. just the filling in the center as shown in the image of 8th steps.
To fold the chicken egg rolls easily, fold the top corner tucking in the filling tightly. Then the right and left corners towards the center, the corners will overlap.
Now apply the flour slurry on the bottom corner and roll it over to make the egg roll cylinder. Make sure it is sealed correctly.
Always add chicken egg roll to room temperature oil. Then let the oil heat up entirely and deep fry on medium heat for 3-4 minutes until golden and crispy. Transfer Egg roll to a paper towel and let the oil drain, before serving.
Serve hot with ketchup or sweet chili sauce.

Video

Notes

Chicken options: You can use leftover chicken in the recipe, just use salt with caution.

Veggie options: You can switch a few veggies like bean sprout, broccoli, napa cabbage, red bell pepper, coleslaw, and mushrooms.

Seasoning: Dark soy sauce adds the umami flavor and so you substitute it with hoisin sauce or mushroom soy sauce.

Chicken stock: This ingredient is optional but it provides a uniform chicken flavor to the filling. You can substitute this with ¼ of a chicken bouillon cube.

Noodle options: I used spaghetti to keep it simple, however anything a long noodle should work here like thin rice noodles or egg noodles. They help absorb excess moisture from the veggies.

Egg roll wrappers: These are cream-colored, wheat flour dough wrappers that are often referred to as spring roll wrappers. They usually come frozen and you need to thaw them before using them so the wrapper sheets separate easily. You can get it from Asian or Indian stores and even online.

Flour: Use atta flour or plain flour to make flour paste that will seal the rolls.

Nutrition