Chicken Egg Rolls – a great and simple recipe for delicious chicken egg rolls.
You know what one of my favorite things of going to a Chinese restaurant is?
Eating the egg rolls. Yep.
But why is an egg roll called an egg roll? There is no egg in it. Ever wonder that? Well wonder no more!
There are many theories floating around about why egg rolls are called egg rolls. One theory is that there is egg in the batter for the wrappers, which I can believe. Another theory is that you brush egg on the wrapper when you roll the egg roll to seal it, this is true as well. And one last theory I’ve heard is because the egg roll has the outer yellowish shell with the good stuff in the middle, just like an egg. I guess I’ll buy that too.
Regardless of why an egg roll is called an egg roll, the simple truth is that egg rolls are delicious and can be filled with anything. So if you’ve never made egg rolls before, I invite you to try making them. Yes I know it’s probably easier to buy them at a restaurant or buy them premade at a grocery store, but the truth of the matter is there is nothing that tastes better than homemade. When you make the egg rolls you know what goes in them, because you can fill them with all your favorite ingredients.
I fried these egg rolls, but I’ve baked them before and they are just as good.
- ½ rotisserie chicken, shredded
- ¼ head cabbage, shredded
- 3 cloves garlic, minced
- 5 green onions, chopped
- 2 cups bean sprouts
- ¼ cup soy sauce
- salt and pepper to taste
- 2 tbsp olive oil
- 1 package egg roll wrappers
- vegetable oil for frying
- 1 egg for brushing
- In a large skillet heat the olive oil. Add the shredded cabbage and soy sauce, cover and cook until cabbage begins to wilt, about 3 to 5 minutes.
- Add garlic and stir; add shredded chicken, salt and pepper to taste, toss everything together and cook for another 3 to 5 minutes. Add bean sprouts and green onions and turn off the heat and let cool. The mixture should not be moist, if it is, continue cooking until the sauce evaporates.
- Prepare all the egg rolls before frying. There should be about 24 egg roll wrappers in the package, so you should have more than enough mixture for all of them. Take a wrapper and in the middle place a tbsp or two of the chicken mixture. Brush with egg wash around the edges. Wrap the rolls according to the wrapping instructions on the package. Repeat with remaining wrappers and mixture.
- Heat about 2 inches of oil in a skillet. Fry about 4 to 6 rolls at a time, depending on the size of the skillet. Flip them over so they fry on both sides, they fry pretty quickly so make sure you don't burn them. Repeat with remaining rolls.