Name: Crispy Chicken and Vegetable Egg Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 item spring roll wrappers; 37.5 g chicken breast; 25 g cabbage; 25 g carrots; 12.5 g bean sprouts; 0.5 item green onions; 0.5 clove garlic; 3.75 ml soy sauce; 3.75 ml hoisin sauce; 1.25 ml sesame oil; 1.25 g ginger; 0.25 tbsp cornstarch; 0.5 tbsp water; 125 ml frying oil

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Crispy Chicken and Vegetable Egg Rolls

Crispy Chicken and Vegetable Egg Rolls

A delicious and easy-to-make recipe for crispy egg rolls filled with chicken and assorted vegetables.

Source

Ingredients:

3
item
spring roll wrappers
37.5
g
chicken breast
25
g
cabbage
25
g
carrots
12.5
g
bean sprouts
0.5
item
green onions
0.5
clove
garlic
3.75
ml
soy sauce
3.75
ml
hoisin sauce
1.25
ml
sesame oil
1.25
g
ginger
0.25
tbsp
cornstarch
0.5
tbsp
water
125
ml
frying oil

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Instructions:

1. Cook chicken: Cook the chicken breast until fully cooked. Dice into small pieces.
2. Prepare filling: In a large bowl, combine cooked chicken, cabbage, carrots, bean sprouts, green onions, minced garlic, soy sauce, hoisin sauce, sesame oil, and grated ginger. Mix thoroughly.
3. Assemble egg rolls: Place a spring roll wrapper on a flat surface. Place a spoonful of filling at the center.
4. Roll egg rolls: Fold in the sides of the wrapper, then tightly roll from bottom to top, sealing the edge with a cornstarch and water paste.
5. Fry egg rolls: Heat oil in a pan or deep fryer. Fry egg rolls until golden brown and crispy (around 3-4 minutes).
6. Drain and serve: Remove egg rolls from oil and place on paper towels to drain excess oil. Serve hot.
7. Optional Dipping Sauce: Serve with a dipping sauce of your choice such as sweet chili sauce.

Nutrition	Per Serving 275 g	Per 100g
Energy	1183.7 kcal	430 kcal
Protein	11.6 g	4.2 g
Fibre	1.9 g	0.7 g
Salt	0.6 g	0.2 g
Sugar	2.6 g	0.9 g
Carbohydrates	28.1 g	10.2 g
Fat	116.9 g	42.5 g

Environmental	Per Serving 275 g	Per 100g
CO2	0.9 kg	0.3 kg
Water	3.4 l	1.2 l

3
item
spring roll wrappers
37.5
g
chicken breast
25
g
cabbage
25
g
carrots
12.5
g
bean sprouts
0.5
item
green onions
0.5
clove
garlic
3.75
ml
soy sauce
3.75
ml
hoisin sauce
1.25
ml
sesame oil
1.25
g
ginger
0.25
tbsp
cornstarch
0.5
tbsp
water
125
ml
frying oil

1. Cook chicken: Cook the chicken breast until fully cooked. Dice into small pieces.

2. Prepare filling: In a large bowl, combine cooked chicken, cabbage, carrots, bean sprouts, green onions, minced garlic, soy sauce, hoisin sauce, sesame oil, and grated ginger. Mix thoroughly.

3. Assemble egg rolls: Place a spring roll wrapper on a flat surface. Place a spoonful of filling at the center.

4. Roll egg rolls: Fold in the sides of the wrapper, then tightly roll from bottom to top, sealing the edge with a cornstarch and water paste.

5. Fry egg rolls: Heat oil in a pan or deep fryer. Fry egg rolls until golden brown and crispy (around 3-4 minutes).

6. Drain and serve: Remove egg rolls from oil and place on paper towels to drain excess oil. Serve hot.

7. Optional Dipping Sauce: Serve with a dipping sauce of your choice such as sweet chili sauce.