Ingredients
2 teaspoons vegetable oil
¾ pound ground chicken
Salt and freshly ground black pepper, to taste
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
3 cups coleslaw mix (shredded cabbage and carrots)
¼ cup thinly sliced green onions
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
12 square egg roll wrappers
1 large egg, beaten (for sealing edges)
Neutral cooking oil (canola, peanut, or vegetable), enough for a 2–3-inch frying depth
Instructions
- Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and use a spatula to break it into small pieces. Cook, stirring occasionally, until the chicken is fully cooked and lightly browned—about 5 minutes. - Add Aromatics
Push the chicken to one side of the skillet. Add the minced garlic and ginger to the empty space, and cook just until fragrant—about 30 seconds. Stir the aromatics into the chicken mixture. - Incorporate Vegetables
Stir in the coleslaw mix and green onions. Toss constantly, allowing the cabbage and carrots to soften slightly while retaining some bite—about 3–4 minutes. - Season the Filling
Pour in the soy sauce and sesame oil, stirring well to coat every piece. Season with salt and pepper to taste. Remove the skillet from heat and let the filling cool for 5 minutes; this prevents soggy wrappers during assembly. - Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface, oriented as a diamond. Place roughly 2–3 tablespoons of the cooled filling along the bottom third of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners toward the center. Brush the remaining top corner with beaten egg, then roll forward, sealing the edge. Place each sealed roll seam-side down on a baking sheet lined with parchment. Cover loosely with a damp towel to keep wrappers pliable. - Fry Until Golden
In a heavy pot or Dutch oven, pour in enough neutral oil to reach 2–3 inches up the sides. Heat on medium until the oil reaches 350 °F (175 °C) or until a small piece of wrapper sizzles immediately when added. Working in batches of 3–4, carefully lower each roll into the hot oil. Turn every 30 seconds so all sides brown evenly. After 3–5 minutes, rolls should be puffed and golden. Use tongs or a slotted spoon to transfer them to a paper-towel-lined plate for draining. - Serve Fresh
Serve the egg rolls hot with your favorite dipping sauces—sweet chili, soy-ginger, or spicy mustard all complement their flavors beautifully.