Crispy Chicken Roll (Print Version)
# Ingredients:
→ Filling
01 -
Cooked chicken breast (8 ounces), shredded into tiny bits
02 -
Extra virgin olive oil, 1 tablespoon
03 -
Red onion, finely diced (1 tablespoon)
04 -
Shredded carrots, 2 ounces
05 -
Cabbage, thinly sliced (white, 2 ounces)
06 -
Regular or reduced-sodium soy sauce, 1 teaspoon
07 -
A dash of kosher salt and black pepper for flavor
→ Assembly
08 -
Egg roll wrappers (15 pieces)
09 -
Oil for frying the rolls
→ For Serving
10 -
Serve with either sweet and sour sauce or Sriracha, whichever you prefer
# Instructions:
01 -
Heat up the olive oil on medium in a non-stick pan. Add carrots, onion, and cabbage, stirring for about 3 minutes until softened. Mix in the chicken and soy sauce, sprinkle with salt and pepper, and let the mixture cool after cooking.
02 -
Place a spoonful of filling in the wrapper’s center. Fold the bottom part over, tuck the sides in, then roll it up gently but tightly enough. Use a bit of pressure to seal the edges closed.
03 -
Pour enough oil into a pan to cover about half an inch, and heat on medium. Add rolls in small groups, flipping to ensure both sides turn golden brown—this usually takes around a minute per side.
04 -
Transfer the rolls to a plate lined with paper towels. Let the towels soak up any leftover oil.
05 -
Eat them right away when they’re warm and crunchy! Pair with Sriracha or sweet and sour sauce.
# Notes:
01 -
If you roll the wrappers too tightly, they might split open.
02 -
The rolls taste best while still crispy and freshly made.
03 -
Fry in smaller batches so the rolls have enough room to cook evenly.