Crispy Chicken Vegetable Egg Rolls
These Crispy Chicken Vegetable Egg Rolls are a delightful and crunchy appetizer that brings together tender chicken, fresh vegetables, and savory flavors all wrapped in a crispy shell. A perfect blend of textures, they are ideal for family gatherings, movie nights, or as a fun party dish. You can prepare them in advance and store them in the freezer for quick cooking later. Serve them with a variety of dipping sauces like soy sauce, sweet and sour sauce, or hot mustard for an unforgettable treat!
12
Servings
180
Calories
10
Ingredients
Ingredients
cornstarch
1 teaspoon (N/A)
soy sauce
1 teaspoon (N/A)
boneless skinless chicken breast
1 whole (chopped)
peanut oil or salad oil
as needed (for frying and stir-frying)
green onions
2 (chopped)
stir-fry vegetables
1 (14 ounce) package (finely chopped)
soy sauce
1 teaspoon (N/A)
egg roll wraps
12-14 (N/A)
all-purpose flour
1 tablespoon (for sealing)
water
2 tablespoons (for sealing)
Instructions
1
In a medium bowl, stir together the cornstarch and 1 teaspoon of soy sauce. Add the chopped chicken and toss to coat evenly.
2
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the chicken mixture and chopped green onions. Stir-fry for about 3 minutes or until the chicken is no longer pink. Remove the mixture from the wok and set aside.
3
If necessary, add a bit more oil to the wok and stir-fry the finely chopped stir-fry vegetables for about 2 minutes until crisp-tender. Return the chicken mixture to the wok, pour in the remaining teaspoon of soy sauce, and toss to combine. Remove from heat and drain in a colander to cool for 15 minutes.
4
To prepare the filling, mix together 1 tablespoon of flour with 2 tablespoons of water in a small bowl to create a sealing paste.
5
On a clean surface, lay out one egg roll wrapper with one corner facing you. Keep the remaining wrappers covered with a damp towel to prevent them from drying out.
6
Place approximately 3 tablespoons of the cooled chicken and vegetable filling in the center of the egg roll wrapper.
7
Fold the bottom corner of the wrapper over the filling, then moisten the left and right corners of the wrapper with the sealing paste. Fold these corners towards the center over the filling, sealing them to the bottom edge. Brush the top edge of the wrapper with the sealing paste.
8
Carefully roll the egg roll up tightly away from you, sealing the top corner against the roll like an envelope. Repeat this process for the remaining egg rolls.
9
In a deep wok or Dutch oven, pour oil to a depth of about 3 inches and heat it to 375°F (190°C). Fry the egg rolls in batches of 3 or 4, turning them once, until they are golden brown and crispy, about 3-4 minutes.
10
Remove the fried egg rolls and drain them on paper towels. Keep them warm in a 250°F (120°C) oven while frying the remaining batch.
11
Serve your crispy chicken vegetable egg rolls with your choice of soy sauce, sweet and sour sauce, or hot mustard for dipping.
Nutrition Information
10g
Fat
14g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in these egg rolls?
The primary protein used in this recipe is boneless skinless chicken breast.
How many servings does this recipe make?
This recipe yields 12 servings.
How many calories are in one chicken vegetable egg roll?
Each serving contains approximately 180 calories.
What ingredients are needed to make the sealing paste for the wrappers?
The sealing paste is made by mixing 1 tablespoon of all-purpose flour with 2 tablespoons of water.
What temperature should the oil be for frying the egg rolls?
The oil should be heated to 375°F (190°C) for optimal frying.
Can I freeze these chicken egg rolls?
Yes, you can prepare them in advance and store them in the freezer for quick cooking later.
How long do I need to fry the egg rolls?
Fry the egg rolls for about 3-4 minutes, turning once, until they are golden brown and crispy.
What vegetables are included in the filling?
The filling includes chopped green onions and a 14-ounce package of finely chopped stir-fry vegetables.
What kind of oil is best for frying these egg rolls?
Peanut oil or salad oil is recommended for both stir-frying the filling and deep-frying the egg rolls.
How much filling should I put in each egg roll?
Place approximately 3 tablespoons of the cooled chicken and vegetable filling in the center of each wrapper.
How do I keep the egg roll wrappers from drying out while working?
Keep the unused wrappers covered with a damp towel to prevent them from drying out while you assemble the egg rolls.
What is the purpose of cornstarch in this recipe?
The chicken is tossed in cornstarch and soy sauce to coat it evenly before stir-frying, which helps with texture and flavor.
How should I keep the first batch of egg rolls warm while frying the rest?
You can keep the finished egg rolls warm in an oven set to 250°F (120°C).
How much fat is in one serving?
There are 10 grams of fat per serving.
What is the protein content per serving?
Each serving provides 11 grams of protein.
How many carbohydrates are in an egg roll?
Each serving contains 14 grams of carbohydrates.
What sauces are recommended for serving?
Recommended dipping sauces include soy sauce, sweet and sour sauce, or hot mustard.
How long should the filling cool before assembly?
The filling should be drained and allowed to cool for 15 minutes before you begin wrapping.
How many egg roll wrappers are needed for this recipe?
The recipe requires between 12 and 14 egg roll wraps.
Should the vegetables be crunchy or soft?
The vegetables should be stir-fried for about 2 minutes until they are crisp-tender.
How do you fold the egg roll?
Fold the bottom corner over the filling, fold in the side corners, and roll tightly away from you, sealing the top corner like an envelope.
How deep should the frying oil be?
Pour the oil into a deep wok or Dutch oven to a depth of about 3 inches.
What is the preparation method for the chicken?
The boneless skinless chicken breast should be chopped into small pieces before cooking.
How many egg rolls should be fried at one time?
It is best to fry the egg rolls in small batches of 3 or 4 to maintain oil temperature.
What is the category of this recipe?
This recipe is categorized under 'Chicken' and is often served as an appetizer.
Can I use this recipe for a party?
Absolutely, these are described as a perfect party dish or snack for movie nights.
How much soy sauce is used in total?
The recipe uses 2 teaspoons of soy sauce: one for the chicken coating and one for the vegetable mix.
What should the texture of the finished egg roll be?
The exterior should be golden brown and very crispy.
Do I need to cook the chicken completely before wrapping?
Yes, stir-fry the chicken for about 3 minutes or until it is no longer pink before assembling the rolls.
Is any special equipment needed for frying?
A deep wok or a Dutch oven is recommended for frying the egg rolls safely and effectively.