This classic chicken egg roll recipe is easy to make with straight forward ingredients. Chicken egg rolls are a great appetizer or party platter item. However, some egg rolls can be very elaborate and are able to stand alone as a meal. The most interesting egg roll I have ever eaten was at a little restaurant in Aschaffenburg, Germany. The egg roll was about eight inches long and six inches around. It was stuffed with German sauerkraut and a mixture of sausage meats. It was very different from the typical Asian style egg rolls that most people are familiar with, but oddly enough it was still obviously an egg roll. The egg roll is a diverse and forgiving recipe that you can (and should) feel free to experiment with. My chicken egg roll recipe here is more on the traditional side, so skip the take out and try homemade chicken egg rolls.
The first step is to prepare your egg roll filling. Thinly slice your cabbage, green onions, celery, and shred your carrots. Place them all together in your mixing bowl, we will use them again soon.
Next add your cooking oil to a frying pan. When the oil is hot, add your ground chicken and stir until it is almost fully cooked. When your chicken is ready, add your glass noodles. Be sure to soak your glass noodles in water for 15 minutes to soften them up before using them. Stir everything together and continue cooking.
Next add your soy sauce, salt, pepper, and mixed vegetables.
Stir your filling together very well. Allow the vegetables to cook for only a short while. You don't want them to release their water. You will want them to still be a little firm and crisp. Once everything is done, remove your filling from the pan and place it in the refrigerator for about 30 minutes to cool off. This will help you handle the filling in the next steps.
Once your filling is cool enough to handle you can start wrapping your egg rolls. Place a small amount of filling towards the bottom corner of your egg roll wrapper. Fold the bottom part over the top of the filling, and then add your egg (or water) along the all other edges of the wrapper. This will act as a paste to keep your egg roll together. Now fold in the sides of the wrapper so it looks like an envelope and then roll it up.
This chicken egg roll recipe will make about 20 egg rolls.
Heat up some cooking oil in a pot and put your egg rolls in. They will fry fairly quickly so keep a close eye on them. Remember they will continue to cook a little after you take them out.
There are a number of dipping sauces you can use for your chicken egg rolls. My favorite three are plum sauce, sweet chili sauce, and soy sauce with a little chili paste added in. Of course hot mustard, sriracha sauce, or your favorite teriyaki sauce are all good options as well.
Cooking Notes: As with all recipes, some things are easy to substitute to meet your specific taste. To turn this into a vegetarian recipe, leave the chicken out and used finely diced extra firm tofu. With this chicken egg roll recipe, not only can you easily substitute ingredients, but you can add ingredients for a more complex flavor. For example, you could try adding snow peas, diced mushrooms, or even cilantro or basil. Your creativity is your only limit in the kitchen.