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Crispy Ginger Chicken Egg Rolls are loaded with ground chicken, fresh ginger, mushrooms, green onions and cilantro. A classic Asian appetizer!
If you are looking for a classic, crispy fried appetizer that is perfect for parties then these Ginger Chicken Egg Rolls are it.
They are loaded with ground chicken, mushrooms, green onions, fresh ginger and cilantro and then fried to perfection. Appetizers don’t get much more perfect than this.
Egg rolls can be a labor of love. I should know, as part of a Filipino family, I grew up making lumpia, the Filipino version of an egg roll.
It was always an all day process. We would make the filling, allow it to cool then would spend a couple of hours gathered around the table rolling it. We’d roll about 100 or so. But oh are they worth the work. They are crispy and crunchy on the outside and loaded with all kinds of goodies on the inside.
This recipe for Ginger Chicken Egg Rolls make far less than the lumpia that I made growing up so they are done in a lot less time. But they are still full of all kinds of deliciousness.
When I set out to make these Ginger Chicken Egg Rolls, I wanted to make something a bit more traditional so I stuck with the Asian flavors of ginger, soy, sesame and fish sauce. You should be able to find each of those sauces in the Asian aisle of a well stocked grocery store.
I get asked this question a lot. I am fortunate enough to live in a large city that has a very well stocked Asian grocery store: Uwajimaya. If you ever find yourself in Seattle, you should definitely check it out! I can find just about any kind of Asian ingredient I want there. Including egg roll wrappers.
There are several out there. They will be in the refrigerated or frozen section and will be labeled as egg roll, lumpia or spring roll wrappers. I prefer the Menlo brand but any will do.
If you don’t have an Asian grocery store near you, you should be able to find egg roll wrappers in a refrigerated section at a well stocked grocery store. The brand options will likely likely be limited but they should carry at least one.
Yes, you can! That being said, I really do prefer to fry them. They get much crispier that way. If you would like to bake them, brush them with oil first and bake them at 400 for 20 minutes flipping them halfway.
But again…they are really best fried.
Yes! I do it all the time! Once they are rolled, I freeze them on a single layer on a cookie sheet. Once they are frozen, I place them in freezer bags. That way I can pull out however many I need each time.
Finally, we should talk about dipping. Egg rolls are great on their own but I really do like dipping them into different sauces. When it comes to these Ginger Chicken Egg Rolls, I prefer to dip them in a garlic chili sauce. I like the contrast of the spicy sauce and the sweet ginger. Ryan, prefers to dip them in sweet chili sauce.
Whatever you dip them in, or even if you don’t, you are bound to love these crispy, crunchy Ginger Chicken Egg Rolls.
Heat 1 tablespoon avocado oil in a large skillet or wok over medium high heat.
Cook chicken just until it starts to brown. Add in ginger, mushrooms, green onions, soy sauce, fish sauce and sesame oil. Cook until chicken is cooked through and mushrooms are softened. Remove from heat and stir in cilantro. Season to taste with salt and pepper.
To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 1 tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
Heat 1/2 inch of oil in a skillet to 350 degrees. Fry egg rolls, in batches if necessary so you don't crowd the pan, until golden brown, about 3 minutes.
Transfer to a paper towel lined plate, sprinkle with salt. Repeat until all egg rolls are fried. Serve with sweet chili or chili garlic sauce for dipping.
Nutrition facts not guaranteed.
Calories: 192 , Total Fat: 8 , Saturated Fat: 1.3g , Cholesterol: 23mg , Sodium: 272mg , Carbohydrates: 19.4g , Fiber: 0.8g , Sugar: 0.2g , Protein: 10.1g
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