Dark's Kitchen
Yield: approx. 2 dozen rolls

20-24 egg roll wrappers (thawed, if frozen)
1 lb ground chicken
1 C carrot, shredded
1 C cabbage, shredded
1 stalk green onion, finely chopped
1 clove garlic, minced
1, 1/2-inch piece fresh ginger, grated
3 Tbsp water
2 Tbsp cornstarch
2 Tbsp oyster sauce
1 Tbsp low-sodium soy sauce
1 tsp onion powder
1 tsp rice wine (or white wine)
kosher salt and freshly ground pepper, to taste
vegetable or peanut oil, for frying, plus 1 Tbsp


In a large skillet or wok, heat 1 Tbsp vegetable oil over medium-high heat and cook ground chicken until no longer pink.

Season with onion powder, salt, and pepper.

Transfer cooked chicken to a bowl and set aside.

Return skillet to heat, and add green onion, garlic, and ginger, to the pan. Stirring frequently so they don’t burn.
Cook for 1-2 minutes, or until fragrant.

Add carrot and cabbage to the mix.

Cook until vegetables are just softened, 5-6 minutes, then return chicken to the skillet.

Mix in oyster sauce, soy sauce, and rice wine. Cook for another 1 minute.

Remove skillet from heat and spread chicken and veggie mixture onto a clean baking sheet to cool. Tilt baking sheet and drain off cooking juices.

In a small bowl, whisk together water and cornstarch to create a slushy mixture.

Preheat 1 1/2 inches of vegetable oil in a deep Dutch oven to 375 F degrees. If you have a deep fryer, use that instead.

On a clean, dry surface, lay out 1 egg roll wrapper like a diamond (keep the others covered so they don’t dry out) and spoon 1 1/2 Tbsp chicken mixture into the center of wrapper (That amount seems small, so add what you think is right).

Take the bottom corner and fold it up and away from you, over the filling, then dip your finger into the slushy mixture and dab it on the top corner.

Tightly tuck in both sides of the wrapper and roll away from yourself, over the free top corner (the slushy acts as a glue to keep the egg roll sealed).

Set completed egg roll aside, seam side down. Cover completed rolls so they don’t dry out.

Continue making/rolling until all egg rolls are completed.

Carefully lower a few egg rolls into hot oil. Fry, stirring and flipping occasionally, until egg rolls are golden brown. Note: oil is hot enough when it sizzles when you sprinkle water into it.

Repeat with remaining rolls, making sure to not overcrowd the pot.

Use tongs or a slotted spoon to remove rolls and transfer to a paper towel-lined plate to drain.

Serve with your choice of sauce (soy, duck, sweet and sour, etc.).

NOTE: You may add/remove/substitute any ingredients for those of your choice. Example: Beef instead of chicken.
Chicken Egg Rolls
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