Egg Rolls
These egg rolls are filled with a filling of ground chicken and vegetables and deep fried till crispy and golden brown. Serve them with a sweet chilli dipping sauce for a fantastic appetizer!
Foto: The Recipe Critic
Ingredients
- ½ pound ground chicken
- 2 tablespoons vegetable oil
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- ½ cup finely chopped celery
- 2 cups coleslaw mix
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sriracha
- ½ cup chopped green onions
- 12 egg roll wrappers
- oil for frying
Steps
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Heat 2 tablespoons vegetable oil in a pan and cook the ½ teaspoon minced garlic, ½ teaspoon minced ginger, and ½ cup finely chopped celery till fragrant. Add the 2 cups coleslaw mix and cook till the cabbage is wilted.
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Add the ½ pound ground chicken, 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 tablespoon sriracha. Cook the chicken while breaking it up for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in the ½ cup chopped green onions and turn off the flame.
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To wrap the egg rolls, place one of the 12 egg roll wrappers so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
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Heat oil for frying in a pan (about 2 inches) till it's 350C. Fry 4-5 egg rolls at a time till they are crisp and golden brown. Serve hot with sweet chilli dipping sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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