Crunchy Chicken Egg Rolls with Tangy Dipping Sauce A1

Turn snack time into a flavor-packed adventure with these *Crunchy Chicken Egg Rolls with Tangy Dipping Sauce A1*! Filled with a savory medley of ground chicken, crisp green cabbage, sweet carrots, and aromatic garlic and ginger, these homemade egg rolls deliver bold, satisfying bites in every crisp wrapper. A quick fry transforms them into golden perfection, while the accompanying tangy dipping sauce—made with rice vinegar, honey, and a hint of spicy Sriracha—elevates each bite with a sweet and zesty kick. Perfect as an appetizer, party snack, or casual dinner, this easy-to-follow recipe comes together in just 40 minutes and is sure to become a family favorite. Delight your taste buds and impress your guests with these irresistible crispy chicken egg rolls!

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 lb Ground chicken
• 2 cups Green cabbage
• 1 cup Carrots
• 1 cup Green onions
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 20 pieces Egg roll wrappers
• 4 cups Vegetable oil (for frying)
• 2 tbsp Rice vinegar
• 1 tbsp Honey
• 1.5 tsp Sriracha
• 1 tbsp Water
• 1 tbsp Cornstarch
• 1 Egg (beaten)

Directions

Step 1

Finely shred the green cabbage and carrots. Chop the green onions finely. Mince the garlic and grate the ginger.

Step 2

Heat a large skillet over medium heat. Add the ground chicken and cook until no longer pink, breaking it up into small pieces.

Step 3

Add the garlic and ginger to the skillet, cooking until fragrant, about 1 minute.

Step 4

Stir in the cabbage, carrots, and green onions. Sauté the mixture for 3-4 minutes until the vegetables soften slightly.

Step 5

Add soy sauce and sesame oil to the skillet, mixing well to combine. Remove from heat and allow the mixture to cool slightly.

Step 6

Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the chicken filling near the bottom corner.

Step 7

Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.

Step 8

In a large pot or deep skillet, heat vegetable oil to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes per side, or until golden and crispy. Drain on paper towels.

Step 9

For the dipping sauce, mix rice vinegar, honey, Sriracha, and water in a small saucepan. Bring to a simmer over medium heat.

Step 10

Dissolve cornstarch in 1 tablespoon of water and add to the saucepan. Stir and cook for 1-2 minutes until the sauce thickens. Remove from heat.

Step 11

Serve the egg rolls warm with the tangy dipping sauce on the side.

Nutrition Facts

Serving size	(2432.5g)

Amount per serving	% Daily Value*
Calories	10400.2

Total Fat 1012.3g	0%
Saturated Fat 148.8g	0%
Polyunsaturated Fat 6.0g
Cholesterol 570.7mg	0%
Sodium 4257.5mg	0%
Total Carbohydrate 298.6g	0%
Dietary Fiber 9.8g	0%
Total Sugars 30.8g
Protein 143.5g	0%

Vitamin D 40IU	0%
Calcium 298.7mg	0%
Iron 19.2mg	0%
Potassium 3657.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.7%

Protein: 5.3%

Carbs: 11.0%