Kale and Chicken Egg Rolls with Ginger Soy Dip from justataste.com

Egg rolls just might be my perfect food. A fresh filling tucked inside a doughy wrapper that’s deep-fried and then dunked in dipping sauce? Count me in. And in fact, count me in times eight, because that’s how many of the above egg rolls I ate while making this recipe. But this isn’t any ordinary chicken egg roll recipe. It is one of the many new recipes in the recently released cookbook, Bountiful: Recipes from Our Gardenby Todd Porter and Diane Cu of White On Rice Couple.

I have had the pleasure of getting to know Todd and Diane over the years, as we’ve shared many meals and many laughs from coast to coast. Most special of all was a dinner in their beautiful California garden. From the sweetest tomatoes and juiciest tangerines to the freshest mint and crispest cucumbers, each taste was better than the rest.

Bountiful Cookbook

Bountiful, with its 100 garden-inspired recipes, is a true testament of Todd and Diane’s love of fresh, wholesome food. And now that I’ve officially qualified myself for the Major League Eating circuit with these kale and chicken egg rolls, I’m moving on to more of their enticing recipes, including Roasted Cherry Tomato and Goat Cheese Dip, Butternut Squash Crumble, and immediately next on my list, Blood Orange Bars with Brown Butter Crust.

Hungry yet? Todd and Diane have graciously offered to send one Just a Taste reader a copy of Bountiful, so you too can experience garden-inspired cooking at its best. Read on to enter for your chance to win this cookbook giveaway and then get cooking with their recipe for Kale and Chicken Egg Rolls with Ginger Soy Dip.

Kale and Chicken Egg Rolls with Ginger Soy Dip from justataste.com

Kale and Chicken Egg Rolls with Ginger Soy Dip from justataste.com

Kale and Chicken Egg Rolls with Ginger Soy Dip from justataste.com

UPDATE: This giveaway is now closed. Congratulations to the winner, Terryia (comment #151)!

To enter for your chance to win a copy of Bountiful, leave a comment on this post that answers the following question:

If you had a garden, what fruit or vegetable would you most look forward to growing?

You can earn up to four bonus entries by leaving a separate comment (with the same email address) for each of the below actions:

One winner will be selected via Random.org and announced on Wednesday, October 23, 2013. This giveaway closes on Tuesday, October 22, 2013 at 12 p.m. EST and is open to U.S. participants only. The winner will be contacted via email, so please include a valid email address in the email address entry box.

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox!

Appetizer

Kale and Chicken Egg Rolls with Ginger Soy Dip

Whip up a Chinese takeout favorite at home with quick and easy Kale and Chicken Egg Rolls with Ginger Soy Dip!
4.67 from 3 votes
Kale and Chicken Egg Rolls with Ginger Soy Dip
Prep Time 45 mins
Cook Time 5 mins
Total Time 50 mins
Servings 24 rolls

Ingredients 

  • 1 1/2 lbs ground chicken
  • 1/2 pound kale leaves, chopped into 1/2-inch pieces
  • 3/4 cup shredded carrot
  • 1/2 teaspoon sugar
  • 2 teaspoons fish sauce or soy sauce
  • 2 cloves garlic, finely minced
  • 2 dozen 7- to 8-inch egg roll wrappers
  • Egg white, for sealing wrappers
  • Vegetable oil, for frying
  • 1/2 cup soy sauce
  • 2 teaspoons grated fresh ginger root
  • Chili paste, to taste
  • 2 teaspoons sliced scallions

Instructions 

  • In a medium bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.
  • To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
  • In a large frying pan, heat approximately ¾ inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.
  • Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through.
  • In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.
  • Serve the egg rolls warm, with the dip on the side.
  • Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Recipe adapted from Bountiful. Reprinted with permission from Todd Porter and Diane Cu of White on Rice Couple.


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 53kcal, Carbohydrates: 2g, Protein: 6g, Fat: 2g, Cholesterol: 24mg, Sodium: 338mg, Potassium: 217mg, Vitamin A: 1610IU, Vitamin C: 11.6mg, Calcium: 19mg, Iron: 0.5mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. This looks so amazing, I really want to make it. I have a couple of questions:

    1) if I use raw chicken and freeze these rolls, will they cook all the way when I fry them directly from frozen? Or do I have to thaw them first?

    2) do the raw chicken and raw vegetables inside the rolls release liquids that make the rolls soggy after a little while?

    3) if I’m having a party can I fry these ahead of time, do they taste great even room temperature or does the texture change?

    Sorry for the questions, I’m really eager to try this out for a party soon!

    1. Hi there! You’ll likely need to fry them longer if cooking from the frozen state. I’d actually recommend frying and THEN freezing them; the rolls do not get soggy; they’re great at room temp!

  2. Amazing and so pretty I did add a little honey to it cause the sodium level scared me lol thank you kids and husband loved it ❤

  3. Is it possible to sub cabbage for the kale? I am not able/allowed to eat kale. This looks like such a great recipe.

  4. I was worried about the raw, ground chicken, too! I’m guessing the chicken may cause others to hesitate before cooking this recipe so it could be helpful to add a note (even though the chicken cooking in the frying process may seem obvious to some). I’m not a frequent fryer. About to try it now so fingers crossed that everything works out as it should.

    1. It’ll definitely cook through, Kelly! If it’s cooked in advance and then fried, it gets too dried out. Hope this helps!

  5. Do you cook the ground chicken first before wrapping it up? It is not mentioned so is 5 min. enough time to cook the chicken in the egg roll wrapper?

    1. Hi Mary – No, you don’t cook the chicken in advance, as 5 minutes in boiling hot oil is enough to cook it through. Enjoy!

  6. Mmm-mmm egg rolls. If I had a garden (or a yard), I would love to grow an avocado tree :)

  7. If I had a garden I would love to grow spaghetti squash and eggplant. Kinda boring but they are my favorite veggies and I have so many good recipes for them!!!

  8. I live at the beach and the soil is awful. But I used to have a wonderful garden and would love to again. My favorite “vegetable” was tomatoes – love their sweetness just off the vine. But fresh spinach and lettuces are always wonderful to grow as well. And a mix of wonderful herbs thrown in for good measure always helped me in the kitchen! Love the beauty of this book.

  9. These egg rolls look delicious! In my garden, I would most like to plant (and harvest) kale, my husband’s favorite food. Also, potatoes since my dad and I always used to pick them from our garden when I was younger.

  10. I look forward to EVERYTHING in my garden… sad winter is close by and I will have to clean it out. This year I must say I most looked forward to butternut squash since it was my first year to grow it… but won’t be my last! Delish!! ALWAYS looking for new recipes to use my bounty!

  11. If I had a garden, I would want to grow kale. I use it so much in cooking and it would save me a TON of time going to the grocery store! ;)

  12. I do have a garden and my absolute favorite item to grow are tomatoes – nothing beats a fresh, juicy tomato!

  13. I would grow green beans, English peas, corn, Persian cucumbers, and tomatoes. And limes. Lots of limes for margaritas.

  14. I did have a garden this year and my favorite (and my daughter’s) favorite veggie are sugar snap peas. We could eat a gallon a week or until we turn green ourselves. :)
    Sarah M

  15. I already grow a lot of herbs but where I live presently I miss being able to grow asparagus and good tomatoes are tough with conditions at present. I also miss growing my own garlic.

  16. I eat bell peppers (red, yellow, orange and green) every single day so I would love to grow my own and enjoy organic bell peppers

  17. If I had a garden, I would love to grow seasonal vegetables so that I would have food to harvest all year ’round!

  18. I’d like to grow zucchini and tomatoes. They’re so great fresh! Unfortunately, our yard is too shady and my garden bed has never produced much in terms of tomatoes.

  19. If I had a garden, I would grow Tomate coeur de boeuf, which is one of the juiest, fleshiest vegetable and tastes best home grown. Btw. … keep those rolls comin in…looks great!

  20. I did have a “container” garden this year. My favorite thing to grow were my peppers. I had peppers of all kinds. Even though I live in an apartment, I had a very abundant bounty this year. :)

  21. If I were in Caliornia, I would grow tomatoes. Since I am not, probably greens – different kinds throughout the different seasons!

  22. Wow those look great! Wonderful photos too. If I had a garden I would want berries. I already have a basil plant otherwise that would’ve been my first choice. Oh wait avocado! So many good things…

  23. I would love to grow strawberries, garlic, green beans and potatoes! I have no time or space to garden but it is near the top of my “bucket list” when I don’t have to work constantly. *sigh*

  24. I’ve been a follower of Just a Taste on Instagram for a while now and have just followed Todd Porter and Diane Cu. Thanks for the giveaway!

  25. I’m going to make egg rolls this weekend thanks to your post! If I had a garden, I’d love to grow stuff like leek, scallions, chives, etc.

  26. I also look forward to growing tomatoes! My mom’s garden tomatoes are THE BEST. And – I like Just a Taste and White on Rice Couple on Facebook!

  27. When, (not if) I have a garden, I look forward to growing herbs the most. It’s so nice to have a fresh basil plant and you never have to worry about it rotting in the fridge. Basil is number one, but cilantro and rosemary are close behind.

  28. If you had a garden, what fruit or vegetable would you most look forward to growing? Peas, not the snap peas, but original squeeze the pod and scoop out the peas. I love them.

  29. I loved and still love the snap peas my mom grew in her garden when I was a kid. Although, I’m not sure she even knew she was growing them, because I would eat them straight from the garden everyday before she could ever get them.

  30. I think I would look forward to spinach and tomatoes the most, as they’re hard to find organic around here and we could use to eat more of them!

  31. There is something about growing tomatoes that I just love – though I suppose they aren’t really a vegetable. So if I have to pick a vegetable – corn! Love corn.

  32. Oh my gosh!! These are seriously the prettiest egg rolls I’ve ever seen. Wish I could have some for lunch today!

  33. Lovely cookbook and recipe, Kelly! I adore that cover shot. And, I love that shot of yours of the stacked uncooked egg rolls as well as the colorful shot of the fried ones. Bravo! Thanks for sharing, girl!

  34. That’s a tough question! Probably the butternut squash! I just picked up some wonton wrappers, Will give this a try. You mentioned thicker ones, will it work with the traditional wrappers?

  35. If I had a garden I would love to grow…persimmon. And a million other things. Congrats to Todd and Diane. I cannot wait to see their book!!