Imagine biting into a crispy, golden-brown egg roll and discovering an explosion of Asian-inspired flavors inside! These Chicken Fried Rice Egg Rolls are not just another appetizer - they're a culinary adventure that transforms traditional fried rice into a handheld, crunchy delight that will make your taste buds dance. Perfect for parties, game nights, or when you're craving something extraordinary, these egg rolls combine the comfort of fried rice with the irresistible crunch of a perfectly wrapped and fried treat.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 12 egg rolls
Ingredients
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 12 egg roll wrappers
- Oil for frying
Instructions
- Prepare all ingredients by measuring and chopping. Ensure rice is cooled to room temperature to prevent soggy egg rolls.
- In a large skillet, heat a small amount of oil over medium-high heat. Scramble the beaten eggs until fully cooked and set aside.
- In the same skillet, combine shredded chicken, mixed vegetables, scrambled eggs, green onions, soy sauce, and sesame oil. Stir-fry for 3-4 minutes until ingredients are well combined and heated through.
- Add cooked rice to the skillet and mix thoroughly, ensuring all ingredients are evenly distributed. Remove from heat and let the mixture cool slightly.
- Lay out egg roll wrappers on a clean surface with one corner pointing towards you, forming a diamond shape.
- Place approximately 2-3 tablespoons of the fried rice mixture near the bottom corner of each wrapper.
- Fold the bottom corner over the filling, then fold in the side corners. Roll tightly, sealing the top corner with a small amount of water to prevent unraveling.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully place egg rolls in hot oil, cooking 2-3 at a time to avoid overcrowding.
- Fry egg rolls for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Let egg rolls cool for 2-3 minutes before serving. Serve with sweet chili sauce or soy sauce for dipping.
Tips
- Rice Temperature Matters: Always use cooled rice to prevent soggy egg rolls. Freshly cooked rice contains too much moisture, which can make your wrappers soft and break during frying.
- Don't Overfill: Use 2-3 tablespoons of filling per egg roll to ensure easy rolling and even cooking.
- Seal Tightly: Use water as "glue" to seal the egg roll wrapper edges, preventing oil from seeping in during frying.
- Oil Temperature is Key: Maintain oil at 375°F (190°C) for the perfect golden-brown exterior and fully cooked interior.
- Fry in Batches: Cook 2-3 egg rolls at a time to prevent overcrowding and ensure even cooking.
- Drain Excess Oil: Let egg rolls rest on paper towels to absorb extra oil and maintain crispiness.
- Serve Immediately: Egg rolls are best enjoyed hot and fresh, paired with sweet chili or soy sauce for dipping.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 65mg
