Description
Make these crispy egg rolls filled with seasoned ground chicken, vegetables, and bold Creole flavors. They are a modern, approachable take on Louisiana cuisine, perfect for parties or family meals.
Ingredients
Scale
- 1 pound ground chicken
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1½ cups shredded coleslaw mix
- ¾ cup shredded carrots
- 2 green onions (thinly sliced)
- 1 tablespoon sesame oil
- vegetable oil (for frying)
- 20 egg roll wrappers
- 1 large egg (beaten)
Instructions
- In a large skillet or wok over medium heat, add the ground chicken, garlic, and ginger. Season with salt, pepper, and five spice powder. Cook, stirring, until the chicken is fully cooked and no longer pink.
- Add the shredded coleslaw mix, carrots, green onions, and sesame oil. Stir to combine and cook for 4-5 minutes until the mixture is warmed through and softened, and the water has evaporated. Remove the skillet from the heat and let it cool slightly.
- In a large, deep skillet or Dutch oven, add 2-3 inches of oil. Heat the oil over medium-low heat until it reaches 375°F.
- Lay one egg roll wrapper on a flat surface like a diamond, with one corner facing you. Place ¼ cup of the chicken mixture in the center. Fold the bottom corner up and over the filling. Brush the remaining inside edges with the beaten egg.
- Fold the two side corners over the center, then roll tightly until the egg roll is sealed. Repeat with the remaining wrappers and filling.
- Fry the egg rolls in batches of 3-4 in the hot oil for 2-3 minutes, or until golden brown. Allow the oil to return to 375°F between batches.
- Use tongs to transfer the cooked egg rolls to a paper towel-lined plate to drain before serving with dipping sauces.
Notes
- If the filling mixture seems too loose, continue cooking it until the moisture evaporates. Filling that is too wet causes soggy egg rolls.
- Wrap your egg rolls tightly; exposed filling will leak out when frying.
- Use a neutral oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.
- Do not overcrowd the Dutch oven; cook in batches of 3-4 to maintain the oil temperature at 375°F.
- For baking: Place egg rolls on a lined baking sheet, brush with oil, and bake at 400°F for 10-15 minutes, rotating halfway through.
- For air frying: Place egg rolls in the basket with space between them, brush or spray with oil, and air fry at 375°F for 8-10 minutes, flipping halfway through.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: Creole
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 10
- Cholesterol: 35
Keywords: Creole Chicken Egg Rolls, Southern appetizers, New Orleans appetizers, party finger foods, easy chicken appetizer, Mardi Gras snacks