Fried Chicken Egg Rolls
These fried chicken egg rolls feature finely shredded cooked chicken combined with tender tri-color cabbage, wrapped securely in egg roll skins, and deep-fried until crisp and evenly golden. Serving them immediately after frying preserves their crunchy exterior and warm, savory center.
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Ingredients
For the Filling
- 3 cooked chicken breasts finely pulled or shredded, approximately 3 cups
- Fine salt added according to taste
- 3 tablespoons extra-virgin olive oil
- Ground pepper to personal preference
- 1 package tri-color shredded cabbage blend approximately 16 ounces
For Assembly
- 1 package egg roll wrappers 16 ounces, kept beneath a damp towel while assembling
For Frying
- Vegetable oil as required for deep-frying, or peanut oil for its higher smoke point
Instructions
- Finely shred the cooked chicken breasts so the meat can be distributed consistently throughout the cabbage mixture.
- Keep the unused egg roll wrappers covered with a damp towel during preparation to prevent them from becoming dry or brittle.
- Warm 3 tablespoons of olive oil in a large skillet over medium-high heat until the oil begins to shimmer.
- Add the entire package of shredded tri-color cabbage and cook for 3–4 minutes, stirring periodically, until the cabbage starts to soften and release some of its moisture.
- Stir in the shredded chicken and continue cooking for another 2–3 minutes, mixing thoroughly so the chicken is evenly incorporated and heated through.
- Season the mixture with salt and pepper according to taste. Transfer the cooked filling to a plate and allow it to cool slightly before wrapping so the heat does not soften or tear the egg roll skins.
- Set one egg roll wrapper on a clean, dry work surface in a diamond position, with one corner directed toward you.
- Place approximately 2–3 tablespoons of the cooled chicken and cabbage mixture in the center of the wrapper, keeping the filling compact and clear of the edges.
- Bring the bottom corner upward over the filling, then fold both side corners inward snugly.
- Roll the wrapper firmly away from you toward the remaining top corner. Before completing the roll, lightly moisten the top corner with water and press it firmly into place to create a secure seal.
- Work efficiently so the wrappers remain flexible. Keep any wrappers that are not being used beneath the damp towel.
- Repeat the process until all of the filling has been enclosed. Arrange the completed egg rolls seam-side down on a clean surface.
- Pour enough vegetable or peanut oil into a deep skillet or wok to reach a depth of approximately 2 inches.
- Heat the oil until it registers between 350°F and 375°F. Monitor the temperature with a thermometer to maintain consistent frying conditions; insufficiently heated oil can produce greasy egg rolls, while excessively hot oil may brown the wrappers before the centers are fully warmed.
- Fry the egg rolls in batches without crowding the cooking vessel. Carefully lower each roll into the hot oil with the sealed side facing downward.
- Cook for approximately 2–3 minutes, turning the egg rolls halfway through with tongs or a slotted spoon, until every side develops an even golden-brown color.
- Lift the fried egg rolls from the oil with tongs or a slotted spoon and immediately place them on a paper towel-lined plate to absorb excess oil.
- Serve while warm and freshly fried for the crispest texture. Sweet-and-sour sauce, hot mustard, or sriracha mayonnaise may be served alongside as dipping sauces.