Egg Roll Recipe

Dear friends, I’ve had a mad craving for fried egg rolls! So, this weekend I’m sharing a simple fried egg roll recipe. Chinese food used to be my all-time favorite! When my food restriction list started growing, I had to eliminate so many yummy things from my diet. My favorite cashew chicken, fried egg rolls, fried rice, etc. All became part of my no-no list. I miss “real” Chinese food.

Over the years I’ve made my version of “fried rice”, and “egg rolls” without the essential original ingredients/seasonings. I substitute a lot of things. Because soy sauce, seed sauce, nuts, onions etc. are restricted. It brings challenges when I’m trying to create recipes for some of my favorite foods.

Today I’m sharing a simple Fried Egg roll recipe with and without substitutions. If It’s lined through on the ingredient list the substitutions will be listed at the bottom of the recipe. This provides you with the option to use the original ingredients or my substitutions. Please read through the recipe before making.

What You Need

• 2 tsp. Canola oil (or vegetable oil)
• 1 lb. Chicken (ground or shredded) Note- you can use leftover chicken or rotisserie chicken if you prefer)
• 1/2 tsp. Salt (or more to taste)
• 1 tsp. White pepper (or more to taste)
• 3 tsp. Minced garlic
• 1 1/2 tsp. Minced ginger
• 3 Cups fresh cabbage (cleaned, dried and grated) Note- you can use a premade coleslaw mix
• 3 Large carrots (cleaned, peeled, grated) Note-omit if using a premade coleslaw mix
• 1/4 cup sliced green onions  
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 12 Egg roll wrappers
• 1 Large egg ( beaten)
• Peanut oil for frying (I use canola oil) or vegetable oil)
• Large frying pan
• Deep Pot
• Plate lined with paper bag or paper towels
• Large bowl
• Small bowl
• Grater
• Tongs
• Basting brush
• Large slotted spoon
• Baking sheet
• Please be aware of your food restrictions before trying any new recipe.

This is a pre-cooked recipe too, it’s great for leftover chicken). You will prepare everything as described below. Then add it to the egg roll wrappers to fry. Lay your egg roll wrappers individually on a baking sheet and set aside

Let’s Make It!

Heat 1 Tbsp oil in a large pan over medium high heat.  Sauté garlic (and onion) Add fresh ground chicken and season with salt and pepper. Cook until ground chicken is browned and cooked through. Break it up using a fork or spatula so pieces are small.  Note-if you are using leftover or rotisserie chicken cook until warm throughout. Add the garlic and ginger to the chicken and combine, cook for another minute.

Stir in the cabbage (or coleslaw mix) carrots and green onions. Cook until cabbage is wilted, (about 5 minutes). Using a slotted spoon transfer mixture to large bowl.  Add in soy sauce and sesame oil stir to combine. Let mixture cool for 5 minutes

Spoon approximately 2 rounded tablespoons of mixture onto the center of each egg roll wrapper and fold according to package directions. Using the basting brush, dip into the egg and brush along the edges of the egg roll wrappers to seal the edges of the wrappers closed.

Add approximately 3 inches of oil into a deep pot (enough to cover the egg rolls about half way). Heat the oil to 350 degrees. Fry a few egg rolls at a time, turning occasionally, until browned all over (approximately 3-5 minutes) Using a slotted spoon remove egg rolls from pot and place on prepared plate. Serve with dipping sauce of your choice.

Makes 12 egg rolls.

• Substitutions / Omission List
• 1/4 cup sliced green onions  ( finely chopped bell pepper)
• 1 tablespoon soy sauce  ( omit or fish sauce)
• 1 teaspoon toasted sesame oil (canola oil)
• Peanut oil (canola oil)

You can still add your blog or vlog links to the TFT blog hop HERE