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authentic egg roll recipe
- Total Time: 120 minutes
- Yield: 18 to 20 egg rolls 1x
- Diet: General (gluten-free options available)
Description
This authentic egg roll recipe features perfectly crispy wrappers and a richly seasoned chicken and vegetable filling, ideal as a hearty appetizer or an easy dinner. It delivers a taste of favorite Asian flavors, complete with a zesty lime-chili dipping sauce and peanut garnish.
Ingredients
Scale
- 10.6 oz ground chicken breast, lean
- 7 oz green cabbage, finely shredded
- 3.5 oz carrots, julienned
- 1.8 oz mung bean vermicelli, soaked, drained, and cut (or rice vermicelli)
- 0.35 oz (2 cloves) fresh garlic, minced
- 0.5 oz fresh ginger, grated, divided for filling and sauce
- 0.7 oz (1 small) shallot, finely minced
- 1 tbsp low-sodium tamari, for filling
- 1 tsp dark brown sugar, for filling
- 0.5 tsp red pepper flakes, for filling
- 0.5 tsp white pepper
- 1 tbsp neutral oil, for sauteing
- 18 to 20 standard square egg roll wrappers (approx. 6x6 inches), (gluten-free option available)
- 1 large egg, beaten
- 4 cups neutral frying oil
- For Dipping Sauce:
- 1 tbsp fresh lime juice
- 1 tbsp water
- 3 tbsp low-sodium tamari
- 2 tbsp brown sugar
- 1 tsp grated fresh ginger
- 1 red bird’s eye chili, thinly sliced
- For Zesty Lime-Peanut Crunch Garnish:
- 2 tbsp chopped roasted peanuts
- 1 tbsp chopped fresh cilantro
- 1 tsp fresh lime zest
- 0.5 tsp red pepper flakes
- 0.5 tsp granulated sugar
- pinch of sea salt
Instructions
- Prepare Aromatics & Chicken: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the minced shallot, garlic, and grated ginger, sauteing for 1 to 2 minutes until fragrant and slightly softened. Add the ground chicken, breaking it apart with a spoon. Cook until the chicken is fully browned, about 5 to 7 minutes, then drain any excess fat.
- Add Vegetables & Season: Stir in the shredded cabbage, julienned carrots, soaked and cut mung bean vermicelli, 1 tbsp low-sodium tamari, 1 tsp dark brown sugar, 0.5 tsp red pepper flakes, and 0.5 tsp white pepper. Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp and most liquid has evaporated. The mixture should look moist but not watery.
- Cool the Filling: Remove the filling from heat and transfer it to a shallow dish. Spread it out to cool completely in the refrigerator for at least 30 minutes. (If the filling is warm, it can make wrappers soggy or prone to tearing; cool thoroughly).
- Prepare Dipping Sauce: While the filling cools, whisk together 1 tbsp fresh lime juice, 1 tbsp water, 3 tbsp low-sodium tamari, 2 tbsp brown sugar, 1 tsp grated fresh ginger, and thinly sliced red bird’s eye chili in a small bowl until the sugar is fully dissolved. Set aside.
- Assemble Egg Rolls: Lay one egg roll wrapper on a clean, dry surface, orienting it like a diamond. Place about 3 tbsp of the cooled filling near the bottom corner. Fold the bottom corner tightly over the filling, then fold in the left and right corners, ensuring the sides are snug. Brush the remaining top corner lightly with beaten egg and roll tightly from the bottom upwards to create a neat, cylindrical shape. Repeat until all filling and wrappers are used.
- Fry Egg Rolls: Heat 4 cups neutral frying oil in a deep pot or Dutch oven over medium-high heat to 350(F (175(C). Carefully lower 3 to 4 assembled egg rolls into the hot oil using tongs, making sure not to overcrowd the pot. Fry for 4 to 6 minutes, turning occasionally, until they are evenly golden brown and wonderfully crispy.
- Drain & Garnish: Remove the fried egg rolls with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly. In a small bowl, combine 2 tbsp chopped roasted peanuts, 1 tbsp chopped fresh cilantro, 1 tsp fresh lime zest, 0.5 tsp red pepper flakes, 0.5 tsp granulated sugar, and a pinch of sea salt for the Zesty Lime-Peanut Crunch. Mix well.
- Serve with Zesty Crunch & Sauce: Arrange the hot, crispy egg rolls on a platter. Cut each egg roll diagonally in half to show the vibrant filling. Drizzle the Lime-Chili Dipping Sauce alongside, or offer it in a small ramekin. Generously sprinkle the Zesty Lime-Peanut Crunch over the cut ends and tops for extra texture.
Notes
To avoid soggy egg rolls, ensure oil is at 350(F (175(C) and do not overcrowd the pot. Prevent broken wrappers by not overfilling and sealing tightly with beaten egg. Taste filling before cooling and adjust seasonings if bland. For a healthier option, air fry or bake at 375(F (190(C) for 15-20 minutes, flipping halfway.
- Prep Time: 45 minutes
- Cook Time: 44 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll (approx 75 g)
- Calories: 220 calories
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg
Keywords: authentic egg roll, crispy, chicken, vegetable, appetizer, dinner, high-protein, easy, fried, Asian
