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fried chicken egg rolls on a wire rack

Egg Roll Recipe

Golden and crispy on the outside, perfectly seasoned and juicy on the inside. Trust me… make extra. These disappear fast.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 (25 wrappers in each pack. 1-2 egg rolls per person.)
Course: Appetizer
Ingredients Method Notes

Ingredients
  

Filling
  • 2 boneless skinless chicken breasts or 1 lb ground chicken
  • 1 tbsp vegetable oil for cooking chicken
  • 1 bag mixed vegetables frozen
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly cracked
  • 1/2 tsp seasoned salt
  • 1/2 tsp garlic powder
  • 1 cube chicken bouillon
Rolling Ingredients
  • 1 pack egg roll wrappers TYJ Spring Roll Pastry
  • 1 egg
  • 1-2 tbsp water for egg wash
Frying
  • 40 oz vegetable oil fill the frying pan 2-3 inch

Method
 

Filling
  1. Heat 1 tablespoon vegetable oil in a large pan over medium heat. Add the ground chicken and cook until fully done (no pink remaining).Season with salt, pepper, seasoned salt, garlic powder, and crumble in the chicken bouillon cube. Stir well.
  2. Add the frozen veggies directly to the pan. Season lightly again and mix everything together. Cover and let simmer for about 10–15 minutes, until the vegetables are tender and everything is well combined. Remove from heat and let the mixture cool slightly before rolling.
Roll the egg rolls
  1. In a small bowl, whisk together 1 egg with 1–2 tablespoons warm water to make your egg wash.
  2. Place one egg roll wrapper on a flat surface with a corner facing you (diamond shape).
  3. Add 1 full tablespoon of filling in a neat horizontal line near the bottom corner. Roll the bottom corner up over the filling. Fold in both side corners tightly. Continue rolling toward the top corner.
  4. Using a small pastry brush, lightly brush the top corner and edges with the egg wash before sealing. Press gently to secure.
Fry
  1. In a dutch oven, or whatever you prefer to fry in, add enough vegetable oil to fill about 2–3 inches up the sides. Turn heat on at medium high and let oil come to 350°F.
  2. Carefully add egg rolls in batches and do not overcrowd. Egg rolls are ready when they float to the top and are golden brown. Place on a cooling wire rack.
  3. Serve hot with your choice of dipping sauce.

Notes

Mona's Tip: Don't overcrowd them in the oil. If you add too many at once, the oil temperature drops quickly. When that happens, the egg rolls won’t crisp properly and can turn soggy or greasy instead of golden and crunchy.
Mona's Tip: Always fry the egg rolls in hot oil (about 350°). If the oil isnt hot enough, the egg rolls will absorb oil and become greasy. 
Mona's Tip: Place fried egg rolls on a wire rack instead of paper towels. this keep the bottom from getting soft. 
Mona's Tip: I recommend this sweet & sour sauce for dipping & this deep frying thermometer .