Ingredients
Equipment
Method
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add ½ teaspoon of minced garlic, ½ teaspoon of minced ginger, and ½ cup of finely chopped celery. Sauté these ingredients together for about 1 to 2 minutes, or until they become fragrant and the celery starts to soften.
- Next, stir in 2 cups of coleslaw mix into the pan. Cook this mixture for another 3 to 5 minutes, stirring occasionally, until the cabbage wilts and reduces in volume.
- Now, add in the star of the dish: ½ pound of ground chicken. Use a spatula to break it apart as it cooks. Add 3 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and 1 tablespoon of sriracha. Cook this mixture for about 3 to 4 minutes, or until the chicken is fully cooked and there’s no liquid left in the pan.
- Once cooked, gently fold in ½ cup of chopped green onions. Turn off the heat and let this filling cool for a few minutes.
- Prepare your egg roll wrappers by laying one on a clean surface with one corner facing you. Place about a tablespoon of the filling in the bottom half of the wrapper.
- Wrap the corner over the filling, then fold the sides in. Continue to roll away from you until you reach the end of the wrapper. Seal the edges with a little water or a beaten egg to ensure they stay closed during frying.
- Repeat this process with the remaining wrappers and filling until you have a tray full of rolled egg rolls.
- In a deep frying pan, heat enough oil for frying to fill about 2 inches deep. Preheat the oil to 350 degrees Fahrenheit (or 180 degrees Celsius) for optimal frying.
- Carefully add 4 to 5 egg rolls at a time to the hot oil. Fry them for about 3 to 5 minutes, or until they turn crisp and golden brown. Use a slotted spoon to remove them and drain on paper towels.
- Serve the Egg Rolls hot with sweet chili dipping sauce or your favorite condiment!
Notes
Here are some helpful tips to ensure your Egg Rolls turn out perfectly every time:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked egg rolls in a single layer, then transfer to a freezer bag. Fry from frozen, adding a couple of extra minutes to the cooking time.
- Pairing: Serve with sweet chili sauce, soy sauce, or a spicy dipping sauce for extra flavor.
- Variations: Feel free to add other vegetables or proteins to the filling to suit your taste!
- Adjusting Spice: Control the heat by adjusting the amount of sriracha in the filling.