Ground Chicken Egg Rolls

Ground Chicken Egg Rolls

 

 

INGREDIENTS:

 

1 lb ground chicken

10-12 egg roll wrappers 

1 carrot (match-stick-size sliced as thin as possible)

1/2 cabbage (thinly slice some, shred the rest)

2 tsp onion powder

2 tsp garlic paste

2 tsp ginger paste

1 tbsp low-sodium soy sauce

1/2 tsp sesame oil

All-purpose seasoning to taste 

Water to seal the egg rolls when wrapping

Neutral oil for frying

Duck sauce for dipping

 

 

INSTRUCTIONS:

 

1) Add a tbsp of neutral oil to a skillet over medium-high heat. Add the ground chicken and break it down with a wooden spoon while it cooks for about 5 minutes.

 

2) Add the carrot and sliced cabbage to the ground chicken. Season with onion powder, garlic paste, ginger paste, soy sauce, sesame oil, and all-purpose seasoning. Combine everything in the pan well, then after another 5 minutes, add the shredded cabbage. Incorporate it well, then remove from the heat.

 

3) For each egg roll wrapper, add a portion of filling to the center, then dip a finger in water to dampen the edges. This will help to seal the wrappers. Fold two opposite edges of the wrapper over the filling, the tuck the bottom edge over and roll until the eggroll is completely sealed.

 

4) Add neutral oil to a dutch pot/oven (enough to deep fry the egg rolls) and heat to 375 degrees F. Fry the egg rolls in batches of 4 until golden brown and crispy. When fried, shake off any excess oil and drain on a wire rack (very important).

 

 

Serve with duck sauce for dipping, and enjoy!