Chicken Egg Rolls

The deep-frying saga continues today, lol. Another thing I craved recently is fried spring rolls. I ended up making egg rolls instead since I didn’t feel like going to the Asian store to buy spring roll wraps. I have to say I am pretty impressed with the Nasoya egg roll wraps – everything you need to make these delicious egg rolls can be found at your local grocery store. Enjoy! ❤️

3 tablespoons vegetable oil
3 cloves garlic, coarsely chopped
1 bunch green onions, white and green part separated and trimmed; white part cut into 1/4” dice and green part cut into 1” lengths*
1-1/2 pounds chicken breast, thinly sliced
1-3/4 pounds green cabbage, cored and thinly sliced (about 1-1/2 pounds net weight)
4 ounces carrot, peeled and cut into strips
3 teaspoons salt or to taste
1/2 teaspoon white pepper or to taste
1 (12.3 ounces) package firm tofu, cubed
2 (1 pound) packages Nasoya egg roll wraps
Extra vegetable oil for frying

* Note that the recipe calls for a bunch of green onions, which typically consists of about 6 to 8 stalks tied together with a rubber band. And just to clarify, I consider the light green part to be the same as the white part.

FOR THE FILLING: Heat 3 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Add garlic and the white part of the green onions, and cook until fragrant and the garlic is lightly browned. Add the chicken and stir-fry until partially cooked, breaking up the clumps as needed. Stir in the green cabbage, carrot strips, salt, and pepper, and cook until veggies are softened and chicken is cooked through. Stir in tofu (tofu pieces will break up and that’s okay), taste, and adjust for seasoning. Once done, transfer filling to a large dish and let cool.

TO WRAP THE EGG ROLLS (instructions are available on the Nasoya package as well): Place a sheet of egg roll wrap diagonally on a flat surface (so it’ll look like a diamond instead of a square). Place a large spoonful of filling onto the middle of the wrap. Fold the bottom side of the wrap over the filling, then fold the left and right sides in, and dap the triangular top end with water. Continue to roll the egg roll tightly until the end (moistened top edge should help seal the egg roll). Repeat until all the filling is used up (if there is extra filling, just serve it on the side or eat with rice).

TO FRY THE EGG ROLLS: Heat a large amount of oil in a Dutch oven (about 3 inches deep) over medium-high heat. Gently drop the egg rolls into the oil (avoid frying too many at a time). Fry until golden brown on both sides, turning the rolls over as needed. Remove egg rolls to a plate lined with paper towels. Serve as is or with your favorite chili sauce.

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