Servings 20 egg rolls
Equipment
- Deep-fry thermometer
Ingredients
- 1 1/2 lbs ground chicken
- 1 cup shredded carrots
- 1/2 cup sliced scallions (green and white parts)
- 1 Tablespoon minced garlic
- 1 Tablespoon low sodium soy sauce
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon sugar
- 1 large egg
- 2 dozen 7- to 8-inch egg roll wrappers
- Vegetable oil, for frying
- Thai sweet chili sauce or sweet-and-sour sauce, for serving
Instructions
- In a large bowl, stir together the chicken, carrots, scallions, garlic, soy sauce, sesame oil, sugar and egg until well combined.
- Place one egg roll wrapper on your work surface and spoon about 1 1/2 tablespoons of the chicken mixture into the lower one-third of the wrapper. Roll from the bottom upwards, tucking and folding in the sides as you roll. Brush the edges of the wrapper with water to seal them. Repeat the filling and rolling process with the remaining wrappers.
- Line a baking sheet with paper towels. In a large stock pot set over medium heat, add about 2 inches of oil, leaving at least 2 inches between the top of the oil and the top of the pot. Attach the deep fry thermometer.
- Once the oil reaches 360°F, add several egg rolls to the pot and cook them, flipping as needed, until they’re golden brown and the filling is cooked through, 3 to 5 minutes. Transfer the egg rolls to the paper towel-lined baking sheet and repeat the cooking process with the remaining egg rolls.
- Serve the egg rolls immediately with Thai sweet chili sauce or ginger-soy dipping sauce.
Notes
- The chicken mixture does not have to be cooked prior to adding it to the egg roll wrappers.
- Fry the egg rolls in batches, making sure not to overcrowd the fryer. Overcrowding can lower the oil temp and result in soggy egg rolls.
- The oil will cool every time you add egg rolls, so bring it back up to 360°F before you add any more to the pot. Too low of a temperature can result in greasy egg rolls, while too high of a temperature can cause them to brown too quickly without cooking the filling properly.
- Make-Ahead: You can freeze the uncooked egg rolls on a parchment-lined baking sheet, then transfer them to a zipper-lock storage bag. From there, you can keep the egg rolls in a freezer for up to 2 months. Fry the egg rolls directly from frozen, for about 8 to 10 minutes until they're golden brown and crispy.
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