Go Back
Easy Chicken Vegetable Egg Rolls Recipe that everyone will love |@bestrecipebox
Print Recipe

CHICKEN VEGETABLE EGG ROLLS W/ PEANUT HOISIN DIP

There’s lots of valuable info and photo tutorials in the full recipe write up. Please try to read it in order to have the best cooking results. The magic ingredient to these egg rolls is the fish sauce, don't be scared! When you taste it you'll pleased with the rich flavor. For the Hoisin-Peanut dip: Some hoisin sauces are thicker than others. Adjust the water amount in the recipe to your desired dip consistency.
Feel free to substitute whatever ground meat you prefer (pork, turkey, beef, etc...) As mentioned in the write up, many cultures will wrap the egg rolls with an uncooked filling, and then when it fries, the raw meat gets cooked through nicely. If you are comfortable with that, skip pre-cooking the filling, mix everything together, roll & fry.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 517kcal

Ingredients

CHICKEN VEGETABLE EGG ROLLS

  • 1 pound (454 g) ground chicken *see head note
  • 2 Tablespoons (30 ml) cooking oil
  • 3 cloves garlic , minced or crushed
  • 1 teaspoon (5 ml) freshly grated ginger root , optional
  • 1 Tablespoon (15 ml) soy sauce (or fish sauce for more flavor)
  • 1/2 teaspoon (2.5 ml) sesame seed oil
  • 1/2 teaspoon (2.5 ml) kosher salt , or to taste
  • freshly grated black pepper
  • 2 cups (70 g) cabbage , shredded thin
  • 1/2 cup (65 g) grated carrot , (about 1 medium carrot)
  • 3 green onions , small chopped
  • 1 large egg
  • 1 package egg roll wrappers or sometimes called "spring roll" wrappers in the freezer section of market.
  • vegetable oil , for frying

HOISIN-PEANUT DIP

  • 1/2 cup (140 g) hoisin
  • 1/4 cup (65 g) peanut butter
  • 2 teaspoons (10 ml) rice vinegar , or to taste (white vinegar will work too - just use a little less)
  • 1/2 teaspoon (2.5 ml) sesame oil , or to taste
  • 1 teaspoon (5 ml) chili hot sauce or Sriracha Sauce (optional) (or to taste)
  • about 1/2 cup water , or to preferred dip consistency

Instructions 

Make Egg Roll Filling

  • Heat a skillet over medium-high heat. Add the 2 Tablespoons of oil and then add the minced garlic and optional grated ginger. Cook for about 1 minute or until lightly browned. Add the 1 pound of ground chicken, 1 Tablespoon soy sauce, 1/2 teaspoon sesame seed oil, 1/2 teaspoon salt or to taste, and black pepper to taste. Cook for 1-2 minutes or until the chicken is lightly browned.
    Cooking ground chicken in a pan
  • Add the shredded cabbage, grated carrots, and chopped green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds.
    Adding cabbage and carrots to cooked chicken
  • Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 
    Placing cooked chicken in a colander

Make the Hoisin-Peanut Dip

  • While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (1/2 cup hoisin, 1/4 cup peanut butter, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, 1 teaspoon optional hot sauce, and about 1/2 cup water or as needed to get your preferred dip consistency) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
    hoisin peanut dip in a bowl

Roll & Fry

  • Using egg roll wrappers or spring roll wrappers, add about 1-2 Tablespoons of chicken filling to a wrapper (depending on the size of the wrapper).
    Placing filling on wrapper
  • Tuck the wrapper around the filling. Roll the wrapper one rotation around the filling (the sides will still be open at this point).
    Starting to roll the wrapper around the filling
  • Tuck the sides of the wrapper over the partially rolled filling. Then continue rolling the egg roll about 3/4's the way up the wrapper, leave a little of the top to seal the wrapper (watch the video and look at the photos to see how to roll even and tight rolls).
    Tucking the sides of the wrapper around the filling
  • Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
    Egg roll mostly rolled with the egg wash brushed on the tip
  • Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.
    Heating oil in pan
  • Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close.
    Cooking egg rolls in a hot oil
  • Fry each side of the egg rolls for about 3 minutes or until all sides are crisp and brown.
    Final crispiness of frying egg rolls
  • Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!
    Finished egg rolls on plate with sauce
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian

Nutrition

Calories: 517kcal | Carbohydrates: 59g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1281mg | Potassium: 669mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1925IU | Vitamin C: 10.7mg | Calcium: 77mg | Iron: 4mg