Look at the crisp of Chicken Egg Roll! This easy homemade recipe is loaded with chicken wrapped in egg roll wrappers and fried to golden crispy. Serve them up as an appetizer, or with your favorite Chinese food. It’s a crowd-pleaser every time!
Chicken Egg Rolls are filled with seasoned ground chicken, fresh minced garlic, egg, and some spices. I’m not using any veggies here, since I make them some batches for stock. They are divine! I deep-fried ours like traditional chicken egg rolls, but I am sure you could bake these in the oven and they would be delicious, too.
Why you should make this Crispy Chicken Egg Roll
This mouthwatering recipe will work because it is super customizable and delicious. easy to make at home and serve as an amazing appetizer all year long.
They can be served up as an appetizer, a snack, or part of dinner even a side dish. You can make them up for a fun party food for a holiday, game night, or even for sharing food with friends
It’s also a versatile recipe that you can always make your favorite chicken egg rolls with a protein of your choice for the filling. you can substitute with shrimp, turkey, and beef. and some use vegetables only.
Lastly, it’s a freezer-friendly recipe. Chicken egg rolls are also perfect for making ahead, and they last quite a long time in the freezer. So, it can be can be stocked up for your kid’s lunch box. Great choice for a hurry mamas out there I guess.
So, let’s try this recipe today!
Chicken Egg Roll Ingredients
Speaking of the devil, Here’s the thing, You need to make egg roll chicken filling and egg roll skin, for Chicken Egg Roll filling/ mixture;
- Ground Chicken Thigh; Use boneless and skinless. since they’re more flavorful than chicken breast and stay juicy when cut into small pieces and cooked in a hot wok. That said, you can use chicken breast.
- Cornstarch; for adding texture
- Egg White; Helps seal the egg rolls closed so they don’t unravel while frying.
- Sesame Oil; Helps cook the filling without burning it and adds a nutty flavor.
- Seasoning, use Salt and Pepper, Sugar. Chicken Stock Powder and Nutmeg Powder. You can use the Chinese five spices too!
- Garlic Paste; This is for aromatic
- Fried Shallot; Here you can buy instant fried shallot in some local grocery
Egg Roll Wrapper/ Skin;
Egg roll wrappers are relatively easy to find these days in some large supermarkets. You can also find them in a well-stocked Chinese grocery store. But, if you want to make it by your own it’s also not a difficult job, here is what you need;
- Egg a whole and Egg Yolk; Egg white is used as a binding agent to seal the egg roll wrappers, while egg yolk can be used for brushing the wrappers to give them a golden-brown finish.
- Flour consists of All-purpose Flour and cornstarch; create a slurry for sealing the egg roll wrappers or as a dusting agent to prevent sticking.
- Water; for sticking them together
- Oil’ for frying the chicken egg wrapper
- Seasonings use Salt and Chicken Stock Powder; you can add or reduce the seasoning and adjust with your preference
Let’s Make Chicken Egg Roll
1. Egg Roll Wrapper/ Skin
First, Prepare the Egg Roll Skin
To kick things off, combine all the skin ingredients in a mixing bowl. Mix them thoroughly until well combined. To ensure a smooth texture, strain the mixture into a measuring cup.
Second, Cook the Egg Roll Skin
Moving on, heat a non-stick pan over low heat. Pour the batter into the pan and evenly distribute it. Allow it to cook until the skin is set and cooked through. Once done, set it aside.
2. Chicken Egg Roll Mixture
To begin, prepare a big bowl, mix chicken thigh with all the ingredients until well combined. To make it easier to work with, divide the mixture into 5-6 equal parts.
Secondly, let’s assemble these delectable treats. Lay the egg roll skin/ Wrapper that we had made before on flat working surface, place the chicken mixture on top then fold both ends of the side inward then roll the egg roll skin over the chicken mixture and continue until everything is rolled up and tucked inside.
To ensure your egg rolls stay intact, apply some of the chicken mixture on the tip of the egg roll skin to securely seal them. Once sealed, wrap each chicken egg roll with plastic wrap. Then, place them in the freezer for a minimum of 6 hours to firm up and set. Mine is overnight.
Then, When the time comes to enjoy your egg rolls, start by slicing them to your desired thickness. Finally, cook them over medium heat until they turn a beautiful golden color. You can fry them all or just slice and stock up the rest for next time it’s fine.
Voila! Make sure to rest cooked crispy chicken egg roll on a cooling rack to remove excess oil. Serve while the chicken egg rolls are still warm. Best served with some dipping sauce, here I use what I got mayonnaise and chili sauce, Well I think sweet spicy Thai sauce will be perfect or anything sauce that you love. Enjoy with your family as an appetizer or snack, some times I eat them as a side dish with rice LOL!
MAKING AHEAD, STORING, AND KEEPING
If there are some leftovers, keep them in an airtight container or plastic. It will last up to 3 days. Reheat again with the frying method, but it’s in a shorter time.
Making ahead is the specialty of the recipe, so make a bunch of Chicken egg rolls to freeze them. Keep The frozen Chicken egg rolls in a freezer-safe bag or airtight container that will last up to 3 months.
MOOD FOR OTHERS HOMEMADE SNACKS? TRY THESE TASTY IDEAS:
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Thank you for your support, as always ❤️
Chicken Egg Roll
- 500 g Ground Chicken Thigh
- 1½ tbsp Cornstarch
- 1 Egg White
- 1 tbsp Sesame Oil
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Chicken Stock Powder
- ½ tsp Pepper
- ½ tsp Nutmeg Powder
- 4 clove Garlic Paste
- 2 tbsp Fried Shallot
Egg Roll Skin
- 1 Egg
- 1 Egg Yolk
- ½ cup All-purpose Flour
- ¼ cup Cornstarch
- 150 ml Water
- 1 tbsp Oil
- ½ tsp Salt
- ¼ tsp Chicken Stock Powder
Egg Roll Skin
Combine all the skin ingredients in a mixing bowl. Mix well then strain into a measuring cup.
Heat a non-stick pan over low heat. Pour the batter and even it out. Cook through the skin then set aside.
In a big bowl, mix chicken thigh with all the ingredients until well combined. Divide the dough into 5-6 equal parts
Lay the egg roll skin on working surface, place the chicken mixture on top then fold both ends of the side inward then roll the egg roll skin over the chicken mixture and continue until everything rolled up and tucked inside.
Apply chicken mixture on the tip of the egg roll skin to seal the egg roll. Wrap the chicken egg roll with plastic wrap then freeze for at least 6 hours.
Once the chicken egg rolls are frozen, slice them then cook over medium heat until nice and golden.
After the chicken egg rolls are cooked, rest it on a cooling rack to remove excess oil. Serve while the chicken egg rolls still warm. Enjoy!