Description
Enjoy these delicious Cantonese Chicken Egg Rolls, filled with savory chicken and vegetables, perfect for parties or a comforting snack.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup dried shiitake mushrooms (rehydrated)
- 1 medium carrot (diced)
- 1/2 cup bamboo shoots (sliced)
- 2 cloves garlic (grated)
- 2 scallions green onions (sliced)
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 10 pieces spring roll wrappers
- 2 cups vegetable oil (for frying)
Instructions
- Rehydrate shiitake mushrooms in hot water for 10 to 15 minutes, then slice.
- Mix oyster sauce, Shaoxing wine, sugar, salt, white pepper, chicken broth, and cornstarch in a bowl.
- Cook ground chicken in a skillet with 1/2 tablespoon of vegetable oil until browned and transfer to a plate.
- Sauté garlic in the same skillet for 1 minute until fragrant.
- Add bamboo shoots, carrots, and mushrooms; stir for 2 minutes.
- Combine chicken with the sautéed vegetables and sauce; cook for another minute.
- Cool the filling in the fridge for a few minutes.
- Wrap the filling in spring roll wrappers and seal with water; place seam side down.
- Fry the rolls in hot vegetable oil at 350°F (170°C) until golden brown.
- Serve warm with dipping sauce.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg