45 min
Chicken Fried Rice Egg Rolls
Recipe GLPRae5b3a93034186
Crispy golden egg rolls filled with savory chicken fried rice featuring tender peas, onions, garlic, and ginger. These appetizers are pan-fried until perfectly golden and served with soy sauce for dipping. A delicious Asian-inspired starter that combines the comfort of fried rice with the satisfying crunch of a fried wrapper.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
7 tablespoon Sesame oil
1 cup White onion, diced
2 cup Frozen peas
2 clove Garlic cloves, minced
2 Large eggs
1 Cooked and shredded boneless, skinless chicken breast
2 cup Cooked white rice
½ cup Soy sauce
1 teaspoon Fresh ginger, grated
1 teaspoon Chili powder
¼ cup Green onions, chopped
20 Egg roll wrappers
Water for sealing
Directions
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat until shimmering.
Add the diced onion and frozen peas to the hot oil. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute until fragrant.
Push the cooked vegetables to one side of the pan. Crack the eggs into the empty side and scramble them until just cooked through, about 2 minutes. Stir the scrambled eggs together with the vegetables until evenly combined.
Pour in the soy sauce and add the grated ginger and chili powder. Stir well to coat all the vegetables and eggs evenly with the seasonings.
Add the shredded chicken and cooked rice to the pan. Toss everything together and cook for 3-4 minutes, stirring frequently, until the rice is heated through and well combined. Stir in the chopped green onions.
Transfer the chicken fried rice to a shallow bowl or plate and let it cool to room temperature, approximately 10-15 minutes. This cooling step is important for easier assembly and prevents the wrappers from becoming soggy.
Position an egg roll wrapper on your work surface with one corner pointing toward you, forming a diamond shape. Place approximately 3 tablespoons of the cooled chicken fried rice filling in the center of the wrapper.
Wet your finger with water and brush the edges of the wrapper with it. Fold the bottom corner over the filling and tuck it in tightly. Then fold in both side corners, creating an envelope.
Roll the wrapper away from you tightly, sealing it completely. The remaining top corner should seal itself with the water. Set the finished egg roll seam-side down on a plate. Repeat with the remaining wrappers and filling.
Heat approximately 2 tablespoons of sesame oil in a large skillet over medium-high heat. Swirl the oil to coat the entire bottom of the skillet evenly.
Once the oil is hot, carefully add 4-5 egg rolls to the skillet in a single layer, depending on the size of your pan. Fry for 3-4 minutes on the first side until golden brown and crispy.
Flip the egg rolls and fry for an additional 3-4 minutes on the other side until evenly golden brown. Transfer the cooked egg rolls to a paper towel-lined plate.
Add more sesame oil to the skillet as needed, ensuring the bottom is always coated with oil. Repeat the frying process with the remaining batches of egg rolls until all 20 are cooked.
Serve the hot egg rolls immediately with soy sauce on the side for dipping. Enjoy while the wrappers are still crispy.
