Ingredients
Scale
- 1 package egg roll wrappers (about 20 wrappers)
- 1 lb ground chicken
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger, minced
- Oil for frying (about 3 cups)
- ½ cup sweet chili sauce (for serving)
Instructions
- Prepare the Filling: Heat a large skillet over medium heat. Cook ground chicken until browned. Add garlic, onion, ginger, cabbage, and carrots; sauté for about 5 minutes until veggies are tender but still crisp.
- Add Flavor: Stir in soy sauce and let it simmer for an additional 2 minutes. Remove from heat and allow the mixture to cool slightly.
- Wrap It Up: Place an egg roll wrapper on a clean surface. Add about 2 tablespoons of filling near one corner and fold tightly while tucking in the sides. Moisten the top corner with water to seal.
- Cook: Heat oil in a deep-fryer or heavy-bottomed pot to about 350°F (175°C). Fry each egg roll for 3–4 minutes until golden brown. Drain on paper towels.
- Serve: Enjoy warm with sweet chili sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 egg roll (50g)
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg