Ingredients for Chicken Egg Rolls
- Vegetable Oil
- 1/2 cup chopped onion
- Garlic Clove
- Boneless Chicken Breasts
- 1/2 cup shredded carrots
- Green Onion
- Red Bell Pepper
- 1 cup bean sprouts
- 1 teaspoon sesame oil
- Egg Roll Wraps
- 1 egg white, beaten
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How to Make Chicken Egg Rolls
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté for 2 minutes until fragrant.
- Add 1 pound thinly sliced chicken breast (or substitute with beef, turkey, or 1.5 cups of your favorite vegetables). Stir-fry constantly until browned, about 5-7 minutes.
- Add 1/2 cup shredded carrots, 1/4 cup chopped green onions, and 1/2 cup chopped bell pepper. Stir-fry for 2 minutes.
- Add 1 cup bean sprouts, 1 teaspoon sesame oil, and stir to combine. Remove from heat.
- Let the filling cool completely.
- Place about 1/4 cup of the filling in the center of each egg roll wrapper. Fold in the sides, then roll up tightly, tucking in the edges to seal.
- Brush the egg rolls with 1 beaten egg white.
- Chill the egg rolls in the refrigerator for at least 15 minutes.
- Heat 1 inch of vegetable oil in a wok or deep fryer to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes, or until golden brown and crispy.
- Remove egg rolls and drain on paper towels. Serve immediately with your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
12g
Carbs
10g
