Recipe: Egg Rolls

Ingredients

• 3 cloves Garlic (minced)
• 1 pound Ground Chicken (lean, fresh)
• 1 teaspoon Salt
• 1 teaspoon White Pepper (lots of flavor)
• 1 small Onion (diced)
• 1 medium Carrot (peeled and shredded)
• 2 stalks Celery (thinly sliced)
• 2 cups Cabbage (thinly sliced)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Chicken Bouillon (powdered)
• 2 tablespoons All-Purpose Flour (for sealing paste)
• 2 tablespoons Water (room temperature, for paste)
• 12 pieces Spring Roll Wrappers (store‑bought egg‑roll wrappers)
• 2 cups Vegetable Oil (for deep frying, high smoke point)

Instructions

1. Prep Vegetables

   Mince the garlic cloves, dice the onion, peel and shred the carrot, thinly slice the celery, and thinly slice the cabbage. Set everything aside in a large mixing bowl.

   Time: PT5M

2. Cook Chicken and Aromatics

   Heat 1 tablespoon of vegetable oil in a skillet over medium‑high heat. Add the minced garlic and stir‑fry for 15 seconds, then add the ground chicken. Season with 1 tsp salt and 1 tsp white pepper. Cook, breaking up the meat, until no longer pink.

   Time: PT3M

   Temperature: Medium‑high

3. Add Vegetables & Seasonings

   Add the diced onion and all the prepared vegetables to the pan. Sprinkle with onion powder, garlic powder, chicken bouillon, and an extra pinch of white pepper. Stir‑fry for about 2 minutes until the vegetables are just tender.

   Time: PT2M

   Temperature: Medium

4. Cool the Filling

   Turn off the heat and transfer the filling to a wide plate. Allow it to cool completely (about 5 minutes) before sealing the rolls.

   Time: PT5M

5. Make Flour Paste

   In a small bowl, combine 2 tbsp all‑purpose flour with 2 tbsp water. Stir until a thick, sticky paste forms. This will be used to seal the wrappers.

   Time: PT1M

6. Assemble Egg Rolls

   Lay one spring‑roll wrapper on a clean surface in a diamond shape. Place a second wrapper on top, forming a triangle with the two “wings” sticking out. Spoon 2‑3 tbsp of the cooled filling onto the center. Fold the left and right wings toward the center, then roll tightly, tucking the ends under. Brush the seam with the flour paste to seal.

   Time: PT5M

7. Freeze (Optional)

   If making a large batch, place the sealed rolls on a parchment‑lined tray, freeze until solid (about 30 minutes), then transfer to a zip‑top bag for storage.

   Time: PT30M

8. Fry Egg Rolls

   Heat the remaining oil in a deep fryer or pot to 350°F. Carefully lower a few rolls at a time using tongs. Fry for 3–5 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

9. Serve

   Serve the hot egg rolls immediately with your favorite dipping sauce (soy sauce, sweet chili, or plum sauce).

   Time: PT1M

Nutrition Facts

Calories

200

Protein

8 g

Carbohydrates

20 g

Fat

10 g

Fiber

2 g