Description
Delicious homemade chicken egg rolls filled with shredded chicken and vegetables, perfect for a snack or appetizer.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 10 egg roll wrappers
- 1 cup finely chopped carrots
- 1/2 cup finely chopped green onions
- 2 tsp garlic powder
- 2 tbsp low-sodium soy sauce
- Cooking oil (for frying)
Instructions
- Cook the chicken by boiling or grilling until fully cooked. Shred into bite-sized pieces.
- In a mixing bowl, combine shredded chicken, carrots, green onions, garlic powder, and soy sauce; mix well.
- Place an egg roll wrapper on a clean surface. Spoon about two tablespoons of filling onto the center. Fold over and seal tightly.
- Heat about two inches of cooking oil in a skillet over medium heat until it reaches 350°F (175°C).
- Fry egg rolls seam-side down in batches for 3-4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
- For a healthier option, you can bake the egg rolls instead of frying them.
- Feel free to customize the filling with your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg