Name: Chicken Egg Rolls
Total time: 75 min
Yield: 4
Ingredients: 50g corn flour; 100g all-purpose flour; 2 eggs; ½ tsp salt; ½ tsp chicken powder; 320 ml water; 10g oil; 275g minced chicken; 2 tsp salt; 2 tsp chicken powder; ½ tsp pepper; 1 tsp sugar; 2 eggs; 90 ml water; 1 tsp sesame oil; ½ tsp ngohiong / five-spice powder; 1 tbsp fried shallots; 1 tsp garlic powder; 185g all-purpose flour; Carrot, thinly sliced; Mayonnaise; Chili sauce

CATEGORY

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Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

A chicken egg roll is a type of egg roll that is made with chicken as the main filling. “”

Easy to cook and delicious Chicken Egg Rolls.

Chicken Egg Rolls is a type of egg roll that is made with chicken as the main filling. It's popular street food in many Asian countries and is also served in some Chinese restaurants in the United States. This delicious and easy-to-make dish can be enjoyed as a snack or a meal. The egg roll wrapper is made from flour, egg, and water dough that is rolled thin and then fried. The filling for Chicken Egg Rolls typically consists of chopped chicken, cabbage, carrots, and onions, also you can add some spices to make it more flavor. Sometimes other ingredients such as mushrooms, bean sprouts, or Hoisin sauce are added to the filling. After the filling ingredients are mixed together, they are placed on the wrapper and rolled up tightly. The egg rolls should be steamed first, after that you can fry them until the wrapper is golden brown and crispy. Chicken Egg Rolls are best served hot and fresh out of the fryer, but they can also be reheated in the oven or microwave. Serve with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or duck sauce.

YIELDS 4 serving(s)

TOTAL TIME 75 minute(s)

Egg Roll Skin

50g corn flour
100g all-purpose flour
2 eggs
½ tsp salt
½ tsp chicken powder
320 ml water
10g oil

Meat Dough

275g minced chicken
2 tsp salt
2 tsp chicken powder
½ tsp pepper
1 tsp sugar
2 eggs
90 ml water
1 tsp sesame oil
½ tsp ngohiong / five-spice powder
1 tbsp fried shallots
1 tsp garlic powder
185g all-purpose flour

Complementary

Carrot, thinly sliced
Mayonnaise
Chili sauce

Steps

Mix all the egg roll skin ingredients, and mix well.

Scramble the egg roll skin in a 24 cm pan (any size will do) using medium heat. Please wait until the edges of the egg roll skin are not sticking to the pan, then you can remove the skin and place it on a plate. Keep the egg roll skin's color light yellow for a better result.

Mix all the meat dough ingredients for the filling, EXCEPT the all-purpose flour.

Add the all-purpose flour, and mix well.

Prepare the egg roll skin, and fill it with the meat dough in an elongated position. Then roll the skin like a spring roll.

Heat the steamer, and put oil or heat-resistant plastic, so the egg rolls don't stick to the steamer. Steam for 15-20 minutes, then remove and put it on a plate, let stand 15 minutes before frying.

Heat the cooking oil and cut the egg roll into 4-5 pieces. When the oil is hot, add the egg roll pieces. Fry briefly until the color turns a little brown, then remove.