Imagine biting into a golden, crispy eggroll that's packed with flavor, oozing with tender chicken and fresh vegetables, and accompanied by a mouthwatering homemade teriyaki sauce. These aren't just any eggrolls - they're a culinary adventure that will transport you straight to the vibrant streets of Asia, right from the comfort of your own kitchen. Whether you're a seasoned cook or a kitchen newbie, this recipe promises to deliver restaurant-quality results that will impress even the pickiest eaters!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 12 eggrolls
Ingredients
- 1 package eggroll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked chicken, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- Oil for frying
- 1 cup teriyaki sauce (for dipping)
Instructions
- Begin by preparing the filling for the eggrolls. In a large mixing bowl, combine the shredded cabbage, shredded carrots, and chopped cooked chicken.
- Add the soy sauce, sesame oil, minced ginger, and minced garlic to the bowl. Mix all the ingredients together until well combined, ensuring that the vegetables are evenly coated with the sauce and seasonings.
- Lay out an eggroll wrapper on a clean, flat surface, with one corner pointing towards you (like a diamond shape). Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- To wrap the eggroll, fold the bottom corner of the wrapper over the filling, then fold in the two side corners towards the center. Finally, roll the wrapper away from you, making sure to keep it tight. Use a little water on the top corner to seal the eggroll. Repeat this process with the remaining wrappers and filling.
- Once all the eggrolls are wrapped, heat oil in a deep frying pan or a wok over medium-high heat. To test if the oil is ready, drop a small piece of wrapper into the oil; if it sizzles and rises to the surface, the oil is hot enough.
- Carefully add the eggrolls to the hot oil in batches, being sure not to overcrowd the pan. Fry the eggrolls for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Using a slotted spoon, remove the eggrolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
- While the eggrolls are frying, prepare the homemade teriyaki sauce if desired. In a small saucepan, combine 1 cup of teriyaki sauce (store-bought or homemade) and heat it over low heat until warm.
- Once all the eggrolls are fried and drained, serve them hot with the warm teriyaki sauce on the side for dipping. Enjoy your delicious baked eggrolls!
Tips
- Keep your eggroll wrappers covered with a damp towel while working to prevent them from drying out.
- Don't overfill the wrappers - this can cause them to tear or not seal properly.
- Make sure your oil is at the right temperature (around 350°F) for perfect crispiness.
- Use a thermometer to check oil temperature if you're unsure.
- For a healthier version, you can bake these eggrolls instead of frying - just brush with a little oil and bake at 425°F for about 15-20 minutes.
- Prep your filling ingredients in advance to make the rolling process smoother.
- Let the eggrolls cool slightly before serving to prevent burning your mouth.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
