Ingredients
- 1 lb ground chicken
- 2 tsp ginger, minced
- 2 tsp garlic, minced
- 2½ cups cabbage and carrots (shredded coleslaw mix)
- 3 green onions, sliced
- ½ tsp salt
- 2 tsp sugar
- 1 tbsp sesame oil
- ¼ tsp Chinese five spice powder
- 20 egg roll wrappers
- 1 large egg, beaten
- 1 quart vegetable oil, for frying
Instructions
- In a large wok or skillet over medium-high heat, cook the ground chicken with ginger and garlic until crumbled and no longer pink. Drain any excess fat and return to heat.
- Add the coleslaw mix, green onions, salt, sugar, sesame oil, and Chinese five spice powder. Stir and cook until the vegetables are tender. Let the mixture cool slightly.
- Place about 2 tablespoons of the chicken mixture in the center of each egg roll wrapper. Brush the edges with beaten egg, then tightly roll up, sealing the edges.
- Preheat fryer to 375°F or heat 2 inches of oil in a heavy-bottomed pot to 375°F.
- Fry the egg rolls in batches until golden brown. Drain on a paper towel-lined plate.
- Serve hot and enjoy!
Notes
- Do not overcrowd the pan when frying to ensure even cooking.
- Can be frozen before frying—just thaw slightly before cooking.
- Serve with sweet chili sauce or soy sauce for dipping.
- Use a thermometer to monitor oil temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 egg roll
- Calories: 85
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
